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!
Fantastic recipe! Tasted perfect and so easy with the instant pot
I really want to try this dish! Is it essential to use veggie stock instead of broth for this dish? Can they be used interchangeably?
Wowza, this was crazy good. I made it to use up a butternut squash in my fridge, and it was amazing. I didn’t have an apple, so threw in a turnip, just to keep the volumes consistent (it still came out deliciously sweet). I loved making everything in one pot, could not have been easier. My only complaint is my family didn’t leave enough for leftovers, so next time I’ll double the recipe.
Accidently forgot to add a carrot and added a whole can of coconut milk. Even with those OOPS issues turned out fantastic! Made 8 cups about 215 calories per cup. Likely would have been much less calories if I did not put in all the coconut milk from a can as recommended.
I like it better with a little bit of brown sugar, but this is pretty good.
Great recipe! Took me over 30 minutes to dice all the veggies!
I have made this recipe about 1000 times already, and is def my go to. Last time i substituted the broth completely and just added unsweetened coconut milk. It came out too sweet for my taste. Today i added one of each (one of broth and one of unsweetened coconut milk) and came out delicious. This is my go to every time for butternut squash soup.
Easy, quick and delicious. Used peeled, cubed butternut squash. Cayenne pepper bumped the flavor profile. Thank you for sharing this recipe!
My family and friends are obsessed with this soup when I make it. I roast the butternut squash in the oven first. Before adding it to the soup
I have made this so many times. I’ve topped it with bacon, I’ve topped it with chili oils and pumpkin seeds.
Always a hit.