Making butternut squash soup in the Instant Pot is quick and easy with my flavorful recipe.
This simple recipe uses basic ingredients for a comforting soup that makes a great starter, side dish or light lunch.
You can use pre-cut butternut squash or cube it yourself. It’s one of the easiest soup recipes for new Instant Pot owners to make!
Instant Pot Butternut Squash Soup Recipe
- Cutting Board
- Measuring cups and spoons
- Mixing spoon
- Turn your Instant Pot onto the Sauté function. Once warm, add the olive oil and chopped onion to the inner pot and cook until translucent. Stir in garlic and cook just until fragrant, then turn off the heat.
- Stir in the sea salt, garlic powder, black pepper, sage and thyme.
- Add the chicken stock and use your spoon or spatula to scrape the bottom of the pan to make sure nothing is stuck or you could get a burn notice.
- Add the butternut squash cubes to the pot, then stir to combine. Close the lid and cook on High Pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure manually.
- Open the lid and stir to release some of the remaining steam. Then, using an immersion blender, puree the soup until it’s smooth. Taste and adjust spices, if necessary. Add more chicken stock to thin, if desired.
- Serve in soup bowls as a starter, side or light lunch.
Nutrition Information Per Serving
Tips for Making Instant Pot Butternut Squash Soup
1. Is this recipe gluten and dairy free?
Yes, as written, this recipe is both dairy and gluten free.
2. Can I make this soup vegetarian?
Yes, all you have to do to make this soup both vegetarian and vegan is to use vegetable broth instead of chicken stock.
3. I don’t have an immersion blender
You can use a regular blender to puree soups, you just have to be very careful when you blend hot ingredients. Pressure can build up inside of a normal blender, so you need to leave the lid cracked while you blend. Otherwise, the ingredients could spray all over your kitchen (and you) when you open the lid.
4. Can I use fresh herbs instead?
Of course! I love using fresh herbs in my recipes. The standard conversion ratio is 1 tablespoon fresh to 1 teaspoon dried. So if you want to use fresh sage and thyme, use 1 ½ teaspoons each.
5. My squash was over or under cooked…
One key factor for variable cook time with this soup is the size of the squash cubes used. Large chunks will take longer and small chunks will take less time.
Another factor to consider is cook time:
- If it was undercooked, put it back in the pressure cooker for a few more minutes and note the cooking time you used for your next batch. You can also use an extended natural pressure release.
- If it was overcooked, you’ll need to adjust the cook time down by a couple minutes next time.
6. Any ideas for mixing up this recipe?
While I love this recipe as is, you can make a few modifications if you like variation in your meal plans:
- Drizzle with heavy cream just before serving for a velvety texture.
- Stir in some Greek yogurt or cream cheese after pressure cooking for a creamier texture.
- Sprinkle pumpkin seeds over the top for a different texture.
- For Indian flavors, replace the thyme and sage with curry powder, then stir coconut milk in at the end.
7. How to store squash soup?
Be sure you store the soup in the refrigerator in an airtight container. I often store this soup in quart sized mason jars in the fridge for up to 3-4 days.
8. How to reheat soup?
Your soup can be reheated in any pan on the stove over low heat (higher heats may cause the soup to scorch to the bottom of the pan). You may also need to add more liquid to thin it back down.
9. Can you freeze butternut squash soup?
Yes, I’m a huge fan of freezer meals. This soup can be frozen in freezer safe containers like wide mouth pint jars. You can also freeze in individual portions so it’s easy to defrost and reheat for lunch.
10. Can I use my slow cooker instead?
Sure, it’s super easy to make butternut squash soup in a slow cooker. Just dump all of the ingredients into your crockpot in the morning, then cook on low for 6-8 hours (or high for 3-4 hours) or until the squash cubes are tender. Then puree with your immersion blender.
11. Will this recipe work on the stove top?
Yes, you can also make this recipe on the stovetop. Follow steps 1-3 in a large pot on your stove. When you get to step 4, bring the soup to a boil over medium-high heat, then reduce the temperature to low and simmer for about 45 minutes or until the squash is soft.
Follow the same method of pureeing with an immersion blender. You may need to add extra chicken stock when using this method as more liquid evaporates in a pan than an electric pressure cooker.
12. Is this like Panera’s Autumn Squash Soup?
No, this is my original recipe that I’ve been making on the stovetop for many years that I adapted for the Instant Pot. Panera’s Autumn Squash Soup has a lot more ingredients that would take this recipe from being quick and easy to much more time consuming and complicated.