Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup | butternut squash soup instant pot | pressure cooker butternut squash soup

Step-by-Step Guide on how to make Instant Pot Butternut Squash Soup. Rich creamy soup packed with deliciously satisfying sweet-savory flavors. Easy roasted butternut squash soup Instant Pot recipe made with healthy pantry ingredients. A heartwarming taste of autumn!

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instant pot squash soup

Butternut Squash Soup

Butternut Squash (aka Butternut Pumpkin) is a nutritious winter squash that’s sweet, juicy, nutty, rich, and dense. Somewhat like a pumpkin crossover with a sweet potato.

It’s a good source of fiber, vitamins, minerals, and antioxidants. Low in calories, and has fewer carbs than sweet potatoes.

We crafted our easy butternut squash soup with healthy ingredients like butternut squash, vegetables (i.e. onion, celery, carrots), and aromatic herbs in stock.

butternut squash soup instant pot

What we look for in a good Instant Pot Butternut Squash Soup:
  • Texture: satisfyingly thick (but not too thick), ultra-smooth, and creamy soup
  • Flavors: rich, well-balanced, and well-blended flavors; depths of savory-umami, sweet, and nutty flavors

butternut squash instant pot soup

How to Make Instant Pot Butternut Squash Soup

Butternut Squash Soup

Here are the ingredients for cooking butternut squash soup in Instant Pot:

How to Cook Butternut Squash

Butternut Squash. Pick a butternut squash that’s quite heavy for its size. The stem is attached, firm, and dry.

  • Roasting Butternut Squash: Taking the extra step to roast the butternut squash will impart a richer depth of flavor and aroma to the soup.

Unsalted Chicken Stock. Different brands or even different boxes of the same brand of salted chicken stock can differ in levels of sodium. So we prefer to develop recipes using unsalted chicken stock for more control and consistency on the dish’s flavor profile. Best if you can make your own chicken stock.

Unsalted Butter. We will lightly brown the unsalted butter to add some nutty flavors to the Instant Pot butternut squash soup.

  • Vegan Option: Substitute unsalted butter with olive oil.

Carrots. We’re not using any sugar with this butternut squash soup instant pot recipe. So the carrots will add some extra natural sweetness to balance the flavors of the squash soup.

Our Secret Ingredient – Regular Soy Sauce. This adds a delicious touch of savory-umami depth of flavors to the pressure cooker butternut squash soup.

butternut squash soup ingredients

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Tools for Butternut Squash Soup Instant Pot Recipe

Step 1

Prepare Butternut Squash

Two ways to prepare the butternut squash:

  • Option 1 – Roasting Butternut Squash: If you’re planning to roast the butternut squash in the oven, follow this option to prepare your squash. Highly recommended for the best flavors!
  • Option 2 – Not Roasting Butternut Squash: If you want to keep it quick, follow this option. The soup will still be tasty.

Option 1 (Roasting Butternut Squash)

How to prepare butternut squash

Cut the butternut squash in half.

Slice off the stem and bottom of the butternut squash.

Place the flat end on the chopping board, then cut the butternut squash in half again. Now we have 4 pieces of butternut squash.

Remove the squash seeds with a spoon. You can save them if you want to roast them in the oven later.

Butternut Squash Seeds

Option 2 (Not Roasting Butternut Squash)

How to peel butternut squash

Peel the butternut squash.

Slice the butternut squash into 4 quarters.

Remove all the squash seeds with a spoon. Save the seeds if you choose to roast them in the oven later.

Cut the butternut squash into ¾ inch cubes.

Step 2

Optional Flavor Boosting – Roast Butternut Squash

Amy + Jacky’s Notes: This optional step will greatly enhance the flavor of the instant pot butternut squash soup. Highly recommended!

Preheat oven to 400°F.

Place prepared butternut squash on a baking sheet lined with parchment paper.

Apply 1.5 tablespoons to 2 tablespoons olive oil all over the butternut squash.

Amy + Jacky’s Pro Tips – Roast Carrots: You can also apply olive oil to the carrots and roast them to deepen the flavors.

how to roast butternut squash

Place baking sheet on the top rack of the oven, then roast butternut squash for 45 to 60 minutes.

Note: If you’re roasting the carrots, take them out and set them aside after 20 to 25 minutes.

Roasted butternut squash

Let the roasted butternut squash cool a bit.

The skin should peel right off.

Peel butternut squash

Cut roasted butternut squash into large chunks, then set aside.

Step 3

Brown Butter & Saute Veggies

Heat up the Instant Pot using “Sauté More” function.

Amy + Jacky’s Saute Tip: For older versions – press “Saute” button, then “Adjust” button. For newer versions – press “Saute” button twice.

Wait until it says “HOT”. It takes roughly 8 minutes. 

Add 2 tablespoons (28g) unsalted butter in the Instant Pot. Melt and brown butter lightly to add some nutty flavor to the squash soup. It’ll take roughly 1 to 1.5 minutes.

brown butter

Add sliced onion in Instant Pot, then saute for 1 minute.

Add roughly chopped celery in Instant Pot, then saute for another 3 minutes.

saute celery

Step 4

Saute Garlic & Spices

Add chopped garlic, ¼ teaspoon (0.2g) dried thyme, and 2 bay leaves in Instant Pot. Saute for another 30 seconds.

saute spices

Step 5

Deglaze Instant Pot

Pour ½ cup (125ml) unsalted stock in Instant Pot. Then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

Give it a quick mix.

deglaze

Step 6

Pressure Cook Butternut Squash Soup

Add 2 tablespoons (30ml) regular soy sauce and remaining 4½ cups (1125ml) unsalted chicken stock in Instant Pot.

Add in roasted carrot chunks and butternut squash chunks (or butternut squash cubes if you didn’t roast them).

Give it a quick mix and try to submerge the chunks into the stock as best as you can.

Pressure Cook Butternut Squash Soup

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Instant Pot Pressure Cook High Pressure 5 minutes

Instant Pot Butternut Squash Soup Cook Time: Pressure Cook Butternut Squash Soup at High Pressure for 5 minutes, then Natural Release for 12 minutes.

Amy + Jacky’s Pro Tip – Roast Seeds: If you’d like to roast the butternut squash seeds, now is a good time (see Step 6 below for instructions).

After 12 minutes of natural release, release the remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

Step 7

Optional: Roast Butternut Squash Seeds

Preheat oven to 325°F.

Toss the butternut squash seeds with 1 teaspoon olive oil. Lightly season them with some salt.

Then spread them over a baking sheet lined with parchment paper.

how to roast butternut squash seeds

Place the baking sheet on top rack, then bake the butternut squash seeds for 15 to 20 minutes.

Roasted Butternut Squash Seeds

Step 8

Blend & Season Butternut Squash Soup

Find and discard the 2 bay leaves.

With an immersion hand blender, blend the butternut squash soup in Instant Pot into your desired consistency.

blend butternut squash soup

Add ½ to 1 cup (250ml) heavy cream in butternut squash soup, then mix well.

Taste the Instant Pot Butternut Squash Soup, then season with more salt and ground black pepper.

Note: For reference, we used roughly 2 to 3 pinches of salt to season properly and open up the flavors.

butternut squash soup in instant pot

What if my Butternut Squash Soup is too thick?

If you use a bigger butternut squash, the instant pot squash soup can come out too thick. Don’t worry! You can thin it out by adding more unsalted chicken stock, then bring the soup to a simmer. Be sure to taste and adjust the seasoning accordingly.

Step 9

Serve Instant Pot Butternut Squash Soup

Garnish pressure cooker butternut squash soup with roasted seeds. You can also garnish with chopped fresh sage.

Serve the creamy roasted butternut squash soup immediately.

pressure cooker butternut squash soup

What to Serve with Butternut Squash Soup

Butternut Squash Soup is a heartwarming, filling, and healthy soup you can enjoy during autumn and winter.

You can serve it as a main dish with sides like Instant Pot Bread, baguette, sourdough, garlic bread, biscuits, cornbread, or Saltine crackers. You can also enjoy it with salads or vegetables like green beans, broccoli, and cabbage.

If you’d like to serve this easy butternut squash soup instant pot recipe as an appetizer, here are some tasty main dishes you can try:

Enjoy Instant Pot Butternut Squash Soup!

4.99 from 55 votes

Instant Pot Butternut Squash Soup

Author: Amy + Jacky
Rich creamy Instant Pot Butternut Squash Soup packed with deliciously satisfying sweet-savory flavors. Easy roasted butternut squash soup Instant Pot recipe made with healthy pantry ingredients. A heartwarming taste of autumn!
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Servings 6 - 8
Total Time 1 hour
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Ingredients

  • 1 (1800g or 4lb) butternut squash
  • 2 tablespoons (28g) unsalted butter
  • 1 (270g) large onion , sliced
  • 2 ribs (170g) celery , roughly chopped
  • 3 cloves (11g) garlic , chopped
  • ¼ teaspoon (0.2g) dried thyme
  • 2 (0.6g) bay leaves
  • 5 cups (1250ml) unsalted chicken stock
  • 2 tablespoons (30ml) regular soy sauce
  • 2 (355g) medium carrots , roughly chopped
  • ½ - 1 cup (125ml - 250ml) heavy cream
  • Kosher salt and freshly ground black pepper
  • 1½ - 2 tablespoons (22.5ml - 30ml) olive oil (for optional roasting)

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Instructions 

  • Prepare Butternut Squash (See Photos):
    Option 1 - If Roasting Butternut Squash: Cut butternut squash in half, then slice off the stem and bottom. Place the flat end on the chopping board, then cut butternut squash in half again (now we have 4 pieces of butternut squash). Remove the squash seeds with a spoon (can save them for later if you want to roast them in the oven).
    Option 2 - Not Roasting Butternut Squash: Peel butternut squash, then slice into 4 quarters. Remove squash seeds with a spoon (can save for later if you want to roast them in the oven). Cut the butternut squash into ¾ inch cubes.
  • Optional Flavor Boosting - Roast Butternut Squash (highly recommend): Preheat oven to 400°F. Place prepared butternut squash on a baking sheet lined with parchment paper. Apply 1.5 - 2 tbsp olive oil all over the butternut squash.
    Amy + Jacky's Pro Tip: You can also apply olive oil on the carrots, then roast them to deepen the flavors.
    Place baking sheet on top rack, then roast butternut squash for 45 - 60 mins.
    Amy + Jacky's Pro Tip: After 20 - 25 mins, remove & set aside the roasted carrots.
    Let the roasted butternut squash cool a bit. The skin should peel right off. Cut the roasted butternut squash into large chunks, then set aside.
  • Brown Butter & Saute Veggies: Heat up Instant Pot using "Sauté More" function. Wait until it says HOT (roughly 8 mins).
    Add 2 tbsp (28g) unsalted butter in Instant Pot. Melt and brown butter lightly to add some nutty flavor to the soup (roughly 1 - 1.5 min).
    Add sliced onion, then saute for 1 min. Add in roughly chopped celery, then saute for another 3 mins.
  • Saute Garlic & Spice: Add in chopped garlic, ¼ tsp (0.2g) dried thyme, and 2 bay leaves, then saute for another 30 secs.
  • Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
  • Pressure Cook Butternut Squash Soup: Add 2 tbsp (30ml) regular soy sauce and 4½ cups (1125ml) unsalted chicken stock in Instant Pot. Add in roasted carrot chunks and butternut squash chunks. Give it a quick mix and try to submerge them the best you can.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes. Open the lid carefully.
  • Optional - Roast Butternut Squash Seeds: Preheat oven to 325°F. Toss the butternut squash seeds with 1 tsp olive oil. Lightly season with some salt, then spread them over a baking sheet lined with parchment paper. Place the baking sheet on the top rack, then bake for 15 - 20 minutes.
  • Blend & Season Butternut Squash Soup: Discard the 2 bay leaves. Blend butternut squash soup into desired consistency with an immersion hand blender. Add in ½ - 1 cup (250 ml) of heavy cream, then mix well.
    Taste & season with more salt and ground black pepper. For reference: we used roughly 2 - 3 pinches of salt to season properly & open up the flavors.
  • Serve: Garnish Instant Pot Butternut Squash Soup with roasted seeds, and chopped fresh sages. Serve deliciously creamy butternut squash soup immediately, and enjoy~

Notes

What if my Butternut Squash Soup is too thick? If you used a bigger butternut squash, the squash soup can become too thick. Don't worry! You can thin it out by adding more unsalted chicken stock and bring the soup to a simmer. Be sure to taste and adjust the seasoning accordingly.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Calories: 241kcal
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: butternut squash instant pot soup, butternut squash soup in instant pot, butternut squash soup instant pot, instant pot butternut squash soup, instant pot squash soup, pressure cooker butternut squash soup

Nutrition

Calories: 241kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 234mg | Potassium: 1193mg | Fiber: 7g | Sugar: 9g | Vitamin A: 31923IU | Vitamin C: 54mg | Calcium: 158mg | Iron: 2mg
Instant Pot Butternut Squash Soup | butternut squash soup instant pot | pressure cooker butternut squash soup
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