This Instant Pot Butternut Squash Soup recipe is super quick and easy to make in the pressure cooker, it’s naturally gluten-free and vegan, and it’s full of the best fall flavors that everyone will love! (This post contains affiliate links.)
This one goes out to all of my Instant Pot fans out there!
We’ve had loads of requests ever since this magical pressure cooker hit the market for tips on how to adapt my favorite Slow Cooker Butternut Squash Soup recipe for the Instant Pot. And with good reason — why wait 4-8 hours for this cozy soup to cook when it could be ready from start to finish in about 30 minutes instead?!
Like I said…magic. ✨✨✨
Seriously, this continues to be one of my all-time favorite soup recipes, and thousands of readers have made it over the years and agreed as well. So grab your pressure cookers and let’s make a batch…in an “instant”!
This butternut squash soup recipe actually hails from my mom, who first made it for our family when everyone was back home in Wichita a few Thanksgivings ago. It’s loaded up with lots of fall favorites — hearty butternut squash, tart Granny smith apples, a (surprise!) carrot, and some extra garlic and sage for seasonings. It’s also made extra creamy with coconut milk, although you’re welcome to sub in heavy cream or any other kind of milk that you prefer.
To make the soup in the Instant Pot (<– this is the model I own), just pop the beginning ingredients in there together and cook on high pressure for 8 minutes. Then, there’s no need to wait for the natural release. Just (very carefully) turn the valve to “venting” for a quick release. Then remove the sage, add in the coconut milk, puree with a blender (or immersion blender) until smooth and creamy, taste, season…
…and if you feel like adding an extra touch, drizzle some extra coconut milk on top and sprinkle with some fresh herbs or pumpkin seeds or a sprinkle of seasoning (smoked paprika, cinnamon, cayenne, you pick).
And within about 30 minutes, this gorgeous meal will be yours to enjoy. It’s so warm and hearty and comforting, it’s full of ingredients you can feel great about, and it is just SO amazingly good. Every time.
Enjoy, everyone!
Instant Pot Butternut Squash Soup
Ingredients
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium (uncooked) butternut squash*, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned (unsweetened) coconut milk
- optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)
Instructions
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
- Remove and discard the sage. Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm, with optional garnishes if desired.
Notes
Did you make this?Let me know how it turned out in the comments below!
Wow!! This is the best recipe! Made it just as is and love the kick that the cayenne gives the soup. So simple to make.
This will definitely be a staple fall dish!!
Yum yum yum!
Yummy! I used a butternut squash that sat on the counter for a month. I accidentally poured maybe almost a tablespoon of cinnamon when I tried to get the last bit of cinnamon from a huge container, but it still turned out delicious!
This soup was so good. I am not a cook so I was a bit intimidated with this recipe. There was a lot of prep; it took longer to prep than to cook. Having said that it easy once I got started and so very worth it. So good. This is a keeper that I will make again.
Agreed. It took me way too long to prep which made this process not so enjoyable
I haven’t tried your recipe yet, I’m wondering if I can use chicken broth instead of vegetable? Or would it through the flavor off? I heard from friends the soup is delish. Thanks
Sure thing, chicken broth will work well!
Absolutely delicious! Only change I would make is less pepper and cayenne pepper, or just add them in afterward. Other than that, this recipe is mouthwateringly amazing!
Cooking it for a few times already. Common ingredients, no hassle, great taste every time!
5 stars for easiness. 5 stars for velvety texture. 3 stars for the flavor, though. I found it very bland with virtually no sage flavor. We ended up blending the sage leaves in with it but there was barely a move on the taste. We enjoyed the butternut squash flavor and will look for other (and more) spices next time. I think this is a GREAT base to start with and will make some changes for next time.
We love this soup and have made it many times. I love how easy it is and I buy diced butternut squash from the grocery store to save time. I love to top the soup with extra coconut milk a little bit of evoo toasted pumpkin seeds and fried sage leaves!
One word – yum!!!!!!! Best Butternut squash soup by far!!!!! I followed directions and it was perfect! One question… how long does the soup lat in the fridge? Thanks!
This was so simple to make and delicious! Will make it again for sure. I’ll add pumpkin seeds when serving!