Instant Pot Butternut 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.

• 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

How to Make Instant Pot Butternut Squash Soup

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

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.

• Vegan Option: Substitute chicken stock with vegetable 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.

Tools for Butternut Squash Soup Instant Pot Recipe

• Instant Pot Pressure Cooker (6qt)
• Immersion Hand Blender
• Wooden Spoon
• Pyrex Measuring Cups
• Silicone Basting Brush
• Kitchen Tongs
• Mixing Bowl

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)

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.

Option 2 (Not Roasting 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.

Optional Flavor Boosting – Roast Butternut Squash

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.

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.

Let the roasted butternut squash cool a bit.

The skin should peel right off.

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

Brown Butter & Saute Veggies

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

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.

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 Garlic & Spices

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

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.

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.

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

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

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.

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.

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

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.

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.

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.

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:

• Beef: Instant Pot Pot Roast, Instant Pot Beef Stew, Instant Pot Roast Beef, Instant Pot Short Ribs, Instant Pot Spaghetti
• Chicken: Instant Pot Whole Chicken, Instant Pot Chicken and Rice
• Pork: Instant Pot Pulled Pork, Instant Pot Pork Loin, Instant Pot Pork Shoulder, Instant Pot Pork Chops

Enjoy Instant Pot Butternut Squash Soup!

More Instant Pot Soup Recipes

• Instant Pot Potato Soup
• Instant Pot Tomato Soup
• Instant Pot French Onion Soup
• Instant Pot Mushroom Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot Minestrone Soup
• Instant Pot Vegetable Soup