How To Make Butternut Squash Soup In An Instant Pot

To make butternut squash soup in an Instant Pot, you simply sauté aromatics, pressure cook the squash with broth, and blend everything into a silky, velvety bowl of comfort.
 
It’s one of the easiest, most foolproof ways to get that rich, sweet, and savory flavor without standing over a stove for an hour.
 
You can make butternut squash soup in an Instant Pot in about 30 minutes from start to finish, and most of that time is hands-off.
 
If you’ve been wondering how to make butternut squash soup in an Instant Pot that tastes like it simmered all day, you’re in the right place.
 
In this post, we’ll walk through exactly how to make butternut squash soup in an Instant Pot, including the ingredients, step-by-step instructions, and tips for the creamiest results.
 
Let’s dive in.
 

How to Make Butternut Squash Soup in an Instant Pot (Step by Step)

Learning how to make butternut squash soup in an Instant Pot is all about layering flavors quickly and letting the pressure cooker do the heavy lifting.
 
Here’s the process broken down into easy steps.
 

1. Gather Your Ingredients

To make butternut squash soup in an Instant Pot, you’ll need one medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed.
 
You’ll also need one tablespoon of olive oil or butter, one diced onion, three cloves of minced garlic, and one chopped carrot for extra sweetness.
 
For the liquid, use four cups of vegetable or chicken broth.
 
And for seasoning, grab salt, black pepper, a pinch of nutmeg, and a teaspoon of dried thyme or sage.
 
If you want a creamy finish, have half a cup of coconut milk or heavy cream ready.
 

2. Sauté the Aromatics

Set your Instant Pot to the Sauté function and add the olive oil.
 
Once it’s hot, toss in the onion, carrot, and garlic.
 
Cook for about 3 to 4 minutes until the onion turns translucent and smells amazing.
 
This step is key when you make butternut squash soup in an Instant Pot because it builds a deep, savory base.
 

3. Add Squash and Broth

Add the cubed butternut squash to the pot and stir everything together.
 
Pour in the broth, then season with salt, pepper, thyme, and nutmeg.
 
Give it a good stir, and make sure the squash is mostly submerged in the liquid.
 

4. Pressure Cook

Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
 
The Instant Pot will take about 10 minutes to come to pressure, so the total time is around 20 minutes.
 
Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
 

5. Blend Until Silky Smooth

Use an immersion blender to puree the soup directly in the pot until it’s completely smooth.
 
If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and pulse until creamy.
 
Stir in the coconut milk or heavy cream, and taste for seasoning.
 
That’s how you make butternut squash soup in an Instant Pot that’s velvety and rich.
 

Tips for the Best Butternut Squash Soup in an Instant Pot

Now that you know the basics, here are a few tips to make your butternut squash soup in an Instant Pot even better.
 

1. Roast the Squash First for Extra Depth

If you have a few extra minutes, roast the cubed squash at 400°F for 20 minutes before adding it to the Instant Pot.
 
This caramelizes the natural sugars and gives your butternut squash soup a deeper, sweeter flavor.
 

2. Don’t Skip the Nutmeg

Nutmeg might seem like a small thing, but it’s the secret weapon when you make butternut squash soup in an Instant Pot.
 
It enhances the warmth and brings out the squash’s natural sweetness.
 

3. Adjust the Consistency

If your soup is too thick after blending, add a splash of broth or water until it reaches your desired consistency.
 
If it’s too thin, simmer it on Sauté mode for a few minutes to let some liquid evaporate.
 

4. Add a Touch of Acidity

A squeeze of fresh lemon juice or a drizzle of balsamic vinegar at the end brightens up the flavors.
 
It’s a small step that makes a big difference when you make butternut squash soup in an Instant Pot.
 

Delicious Variations of Butternut Squash Soup in an Instant Pot

One of the best things about learning how to make butternut squash soup in an Instant Pot is that it’s incredibly versatile.
 

1. Curried Butternut Squash Soup

Add one to two tablespoons of curry powder or red curry paste along with the aromatics.
 
The result is a warm, spicy, and exotic twist on classic butternut squash soup.
 

2. Apple and Sage Version

Toss in one peeled and chopped apple with the squash, and use fresh sage instead of thyme.
 
The apple adds a hint of tartness that balances the sweetness beautifully.
 

3. Coconut Ginger Soup

Add a tablespoon of freshly grated ginger and use full-fat coconut milk for the cream.
 
This gives your butternut squash soup in an Instant Pot a tropical, dairy-free flair.
 

4. Cheesy Comfort Soup

Stir in half a cup of shredded cheddar or Gruyère after blending.
 
It turns your butternut squash soup into a rich, indulgent treat.
 

So, How Do You Make Butternut Squash Soup in an Instant Pot?

You make butternut squash soup in an Instant Pot by sautéing aromatics, pressure cooking the squash with broth and seasonings, then blending it all into a smooth, creamy puree.
 
It’s a simple, hands-off method that delivers consistent results every time.
 
Whether you keep it classic or get creative with variations, knowing how to make butternut squash soup in an Instant Pot means you can enjoy a cozy, homemade bowl any night of the week.
 
Grab your squash, fire up your Instant Pot, and make a batch of butternut squash soup that’ll warm you right up.