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+ servings
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 35 votes
Prep Time 10 minutes
Cook Time 16 minutes
Pressurizing Time 15 minutes
Total Time 41 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 139 kcal

Ingredients
 

  • 1 tablespoon (14.79 ml) cooking oil
  • 1/2 onion chopped
  • 1 carrot peeled and chopped
  • 1 clove garlic minced
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (1 g) black pepper
  • 1/2 teaspoon (0.05 g) dried rosemary
  • 1/2 teaspoon (0.5 g) dried thyme
  • 1 butternut squash peeled and cut into chunks
  • 4 cups (946.35 ml) low-sodium broth vegetable or chicken
  • Optional garnishes: cream, red pepper flakes, chives, roasted pumpkin seeds, paprika, grated nutmeg

Instructions
 

  • Press the Saute button on the Instant Pot. Allow it to warm up for 2 minutes. Add the cooking oil.
  • Add the onion and carrot and saute, stirring often, for 3 minutes. Add the garlic, salt, pepper, rosemary, thyme, and butternut squash. Saute, while stirring, for an additional 3 minutes. Be careful not to burn.
  • Add the broth to the pot. 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, allow the pot to release the pressure naturally. (If you're in a hurry, you can manually release the pressure),
  • Using an immersion blender, blend the soup until smooth and silky (about 4 minutes). Serve with any garnish you like: roasted pumpkin seeds, croutons, or a pinch of paprika or nutmeg, if desired.

Notes

  • You can use frozen store-bought butternut squash in place of a fresh one, if you want.
  • If you don’t have an Instant Pot, you can make this in the slow cooker or in a pot on the stove. Add all the ingredients to the slow cooker and cook over low heat for 4 hours. On the stove, cook for 30-40 minutes over medium-low heat with the lid on.
  • For a more creamy soup, add 1/4 cup cream to the blended soup. Do not add the cream before cooking in the Instant Pot or it will curdle.
  • If you don’t have an immersion blender, you can blend this soup in a blender.

Nutrition

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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