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white bowl with butternut squash soup and swirl of coconut cream

Instant Pot Butternut Squash Soup

This instant pot butternut squash soup recipe is velvety smooth, comforting and delicious. It tastes as if its simmered away for hours, but takes less than hour thanks to your instant pot.
5 from 66 votes
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Course: Soup
Cuisine: American
Keyword: asian noodle soup, butternut squash soup, instant pot butternut squash soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 211kcal
Author: Don't Mess With Mama

Equipment

  • 1 Instant Pot
  • 1 Food processor
  • 1 Metal trivet

Ingredients

  • 1 tbsp olive oil
  • 1/4 large yellow onion diced
  • 1/2 Granny Smith apple peeled, cored and diced
  • 1 tbsp garlic minced
  • 2 cups chicken broth or vegetable broth
  • 3 lbs butternut squash
  • 1/2 tsp nutmeg
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup coconut milk optional

Instructions

  • Cut the butternut squash in half, and remove the seeds.
  • Place each half on a trivet in the Instant Pot. If you have a tall trivet, you can stack them. Add 1 cup of water.
    butternut squash halved on trivet in instant pot
  • Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
  • Remove squash and peel skin away. Set aside.
    cooked butternut squash halves on white plate
  • Set the Instant Pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
  • Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
    apple onion and olive oil saute in instant pot
  • Add the broth, butternut squash.and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
  • Pour soup into a food processor (or use an immersion blender) and blend until smooth.
  • Serve with cracked pepper and or coconut milk as desired.
    above view of orange butternut squash soup in a white bowl with spoon

Notes

Stovetop Option
  1. Cut the butternut squash into chunks (remove the seeds and peel).
  2. In a large pot over medium heat, add oil, garlic and onions. Saute for about 2-3 minutes or until softened.
  3. Add butternut, apples, broth and spices to the pot. Cover with a lid and let simmer for about 20-30 minutes or until the butternut squash is soft.
  4. When done, turn off the heat and use an immersion blender to puree the soup. You can add coconut milk to make it creamy (optional).
  5. Add salt and pepper and serve with your favorite garnishes.
Slow Cooker Option
  1. Cut the butternut squash into chunks (remove the seeds and peel).
  2. In slow cookert, add oil, garlic, onions, butternut, apples, broth and spices to the pot. Cover with a lid and cook for 5-6 hours on low heat or 2-3 hours on high heat.
  3. When done (be sure squash is softened), turn off the heat and use an immersion blender to puree the soup. You can add coconut milk to make it creamy (optional).
  4. Add salt and pepper and serve with your favorite garnishes.

Nutrition

Calories: 211kcal | Carbohydrates: 46g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 776mg | Potassium: 1252mg | Fiber: 8g | Sugar: 11g | Vitamin A: 36550IU | Vitamin C: 74mg | Calcium: 172mg | Iron: 3mg