This Instant Pot butternut squash soup is so easy to whip up in a pressure cooker, you’ll never use the stovetop again. This recipe will become your go-to!
Ready for the quickest, coziest fall recipe? May we present: Instant Pot butternut squash soup! It’s spiced with sage, with a hint of cinnamon and a smoky undertone. The squash and carrot give it an electric orange hue, and it’s rounded out with potato and apple for sweetness. Really, it’s pure gold in a bowl! Lately Alex and I we’ve been downing the fall recipes, and we’ve eaten our fair share of butternut squash recipes. Luckily, they just keep getting tastier.
Want a curried soup? Try Cozy Curried Butternut Squash Soup
Instant Pot butternut squash soup: the method
The method for Instant Pot butternut squash soup is pretty straightforward. In fact, the most technique required is chopping the squash (see below)! Other than that, it’s a quick and easy Instant Pot soup recipe. Saute, pressure cook, blend and eat! Here are the basic steps (or head to the full recipe below)!
Step 1: Peel and chop the veggies.
Dice the butternut squash (see video below!), carrot, potato, and apple. Thinly slice the shallot.
Step 2: Saute the shallot 3 to 5 minutes.
Use Saute mode on the Instant Pot to saute the shallot.
Step 3: Pressure cook on High 9 minutes.
Add all the remaining ingredients, then pressure cook on High for 9 minutes. (It will take about 10 minutes for the Instant Pot to “preheat” and come up to pressure.)
Step 4: Quick release and blend!
Do a quick release of the Instant Pot. Then use an immersion blender to blend the soup in the pot, or transfer it all to the blender.
How to cut butternut squash, the easy way
The hardest part about Instant Pot butternut squash soup? Chopping that notoriously tricky vegetable. Alex and I stayed away from butternut squash for years because it takes too long to peel! (And sweet potatoes taste pretty much the same…right?) But now, we’re armed with our favorite method for peeling and chopping squash!
One of our favorite tips for peeling a butternut squash: use a squash peeler! It’s serrated, which makes it easier than a normal peeler. Here’s the serrated vegetable peeler we use.
Since the easiest way to show how to cut butternut squash is to actually show you, we made you a video! Here’s me showing you how to cut squash in our kitchen.
What kind of Instant Pot to use?
All pressure cooker brands vary! Here’s the brand we use: an Instant Pot 6 Qt Programmable Pressure Cooker. This recipe is customized for a 6 quart pressure cooker. We also can’t speak to other brands and types of pressure cookers. For example, Instant Pot Mini works differently, so use it at your own risk!
What’s an immersion blender?
An immersion blender is also called a “stick blender” or hand blender. It’s useful for making pureed soups and sauces. Instead of transferring hot soup to a blender and then back, you can just place the stick blender right into the pot! Here’s the immersion blender we use: Immersion blender | Amazon.
10 sides to serve with butternut squash soup
This butternut squash soup is tasty and hearty, but it doesn’t make a meal in itself! You can serve it as a first course (or as a side for a holiday meal like Thanksgiving). But to make it a meal, you’ll need to add some protein to feel full and satiated. We’ve got lots of ideas on how to add plant-based protein here. If you eat dairy or seafood, there are even more options.
Here are the best sides to serve with butternut squash soup:
- Toast spread with goat cheese.
- Top with sauteed shrimp and fresh dill. Or homemade croutons and roasted salted pepitas.
- As a lunch, homemade crackers and slices of smoked gouda.
- Grilled cheese! Try our spinach artichoke grilled cheese or avocado grilled cheese.
- A fancy quesadilla, like brie & mushroom quesadilla.
- With beet salad with balsamic dressing. Or beet and apple salad.
- With vegan cornbread slathered with almond butter.
- With a hearty grain salad, like farro with mushrooms or farro salad with tart cherries.
- With pita pizzas: try our cheese pita pizza.
- Caesar salad with a twist: try our kale caesar with cornbread croutons.
This Instant Pot butternut squash soup recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.Print
This Instant Pot butternut squash soup is so easy to whip up using a pressure cooker, you’ll never use the stovetop again. This recipe will become your go-to!
- 1 large shallot
- 1 medium butternut squash (4 cups diced)
- 1 small russet potato (1 cup diced)
- 2 medium carrots (1/2 cup diced)
- 1 medium apple (1 cup diced)
- 4 tablespoons butter or coconut oil, divided
- 2 tablespoons dried sage
- 1/4 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 4 cups vegetable broth, divided
- Peel and slice the shallot. Peel and dice butternut squash. Peel and dice the potato and carrots. Dice the apple.
- Turn on Saute mode and add 1 tablespoon butter. When it is melted, add the shallot. Cook 3 to 5 minutes until shallot is softened and translucent. Add the chopped squash, potato, carrots, apple, sage, cinnamon, garlic powder, smoked paprika, salt and 3 cups of the vegetable broth. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on High Pressure for 9 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Stir in remaining 3 tablespoons butter and 1 cup vegetable broth. Transfer to blender or use immersion blender and blend until smooth.
- Category: Soup
- Method: Pressure Cooker
- Cuisine: French
Keywords: Instant Pot butternut squash soup, Butternut squash soup
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.