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instant pot butternut squash soup

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup Recipe is a great way to turn a butternut squash into a silky soup for lunch or dinner. 

Note: Made in a 6-qt Instant Pot

5 from 12 votes
Prep Time 10 mins
Cook Time 16 mins
Pressurizing Time 15 mins
Total Time 41 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 139 kcal



  • 1 tablespoon cooking oil
  • 1/2 onion chopped
  • 1 carrot peeled and chopped
  • 2 teaspoons salt
  • 1 butternut squash peeled and cut into chunks
  • 1/2 teaspoon rosemary dried or fresh
  • 4 cups vegetable broth
  • Optional garnishes: cream, red pepper flakes, chives, roasted pumpkin seeds, paprika, grated nutmeg


  • Press the Saute button on the Instant Pot. Add the cooking oil. Allow it to warm up for 2 minutes.
  • Add the onion and carrot and saute, stirring often, for 3 minutes. Add the butternut squash and saute, while stirring, for an additional 3 minutes. Be careful not to burn.
  • Add the butternut squash chunks and rosemary. Cook an additional 3 minutes. Turn off sauté mode.
  • Add the broth and remaining salt. Stir well, making sure to remove the browned bits from the bottom of the pot.
  • Seal the lid. Press the Pressure Cook button and set the time to 8 minutes. When done, you can manually release the pressure, if you're in a hurry, or allow for a natural pressure release (about 10-15 minutes).
  • Using an immersion blender, blend the soup until smooth and silky. Serve with any garnish you like: roasted pumpkin seeds, croutons, or a pinch of paprika or nutmeg, if desired.


  • You can use frozen store-bought butternut squash in place of a fresh one, if you want.
  • You can add butter or cream at the end for additional flavor and creaminess, if you want. 


Calories: 139kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 2121mgPotassium: 729mgFiber: 4gSugar: 7gVitamin A: 22980IUVitamin C: 41mgCalcium: 99mgIron: 1mg
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