Make quick and easy butternut squash soup in the Instant Pot. Butternut squash is hearty, sweet, and filling, and it combines sweet carrots, warm spices, and creamy coconut milk for a velvety, smooth Instant Pot butternut squash soup that’s ready in 30 minutes!
- Ingredients You'll Need
- Prepare the Butternut Squash for the Soup
- How to Make Instant Pot Butternut Squash Soup
- Make Butternut Squash Soup in a Slow Cooker
- Expert Tips
- Toppings for Instant Pot Butternut Squash Soup
- Serving Suggestions
- What To Do With Leftovers
- Frequently Asked Questions
- Instant Pot Butternut Squash Soup
Ingredients You’ll Need
- Coconut Oil: Saute the veggies in coconut oil, or substitute it with olive oil, avocado oil, or unsalted butter.
- Butternut Squash: Use a 3-4 pound butternut squash to make the soup or reduce the prep time by purchasing pre-cut butternut squash from the grocery store.
- Carrot: The naturally sweet carrots pair perfectly with butternut squash.
- Onion: Include one yellow or white onion.
- Garlic: I suggest using four fresh garlic cloves for the best flavor.
- Spices: Season the soup with turmeric powder, smoked paprika, cayenne pepper, kosher salt, white pepper, and dried rubbed sage.
- Vegetable Broth: Use store-bought vegetable broth or vegetable Better than Bouillon and water.
- Coconut Milk: Stir one can of full-fat coconut milk into the soup or make it with heavy cream or half and half.
Prepare the Butternut Squash for the Soup
Cut off the ends and peel the skin using a vegetable peeler.
Use a chef’s knife to cut the squash in half and use a spoon to scoop out the seeds.
Cut the squash into 1-inch cubes.
How to Make Instant Pot Butternut Squash Soup
The full recipe with measurements is in the recipe card below.
Step 1: Warm coconut oil in the Instant Pot and saute butternut squash, carrots, onions, and garlic in saute mode.
Step 2: Add the turmeric powder, smoked paprika, cayenne pepper, kosher salt, white pepper, and rubbed sage. Saute for another 1-2 minutes.
Step 3: Stir in the vegetable broth and secure the lid. Set the Instant Pot to manual high pressure for 10 minutes, followed by a 10-minute natural release.
Step 4: Unplug the Instant Pot and use an immersion blender to puree the soup until smooth.
Preparation Tip
You can transfer the soup to a blender in batches if you prefer.
Step 5: Add the coconut milk and stir to combine.
Make Butternut Squash Soup in a Slow Cooker
- Add the ingredients for the soup to the Crockpot, apart from the coconut milk.
- Cook on low for 8 hours or high for 6 hours.
- Use an immersion blender to puree until smooth.
- Add the coconut milk and stir to combine. .
Expert Tips
- Uniformly cut the veggies. Cut the vegetables the same size to ensure they cook at the same rate.
- Reduce the cooking time. If you are short on time, skip sautéing the vegetables and throw all the ingredients (apart from the coconut milk) into the Instant Pot.
If you enjoy Instant Pot Butternut Squash Soup, try more soup recipes!
Toppings for Instant Pot Butternut Squash Soup
Finish the soup with tasty toppings like crispy bacon bits, fresh chives, or scallions. Add a dollop of Greek yogurt or sprinkle goat cheese or bleu cheese over the top. Garnish with toasted walnuts, pecans, or sliced almonds for a nice crunch.
Serving Suggestions
Savory Instant Pot butternut squash soup strikes the perfect balance of sweet and spicy—and it’s naturally vegan, dairy-free, and gluten-free! When you need a quick and easy dinner, this pressure cooker soup deserves a spot in your regular rotation.
Pair it with corn bread muffins or a slice of Dutch oven sourdough bread. It’s also a great match for sandwiches like avocado toast, a classic BLT, or a healthy chicken spinach wrap.
And let’s not forget the ultimate combo: soup and salad. Serve it alongside a hearty fall kale salad or fresh-tasting arugula and spinach salad.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 4-5 days.
- Freeze: Let the soup cool, and transfer it to a freezer-safe container or bag. Instant Pot butternut squash soup freezes for 2-3 months.
- Thaw: Defrost the soup in the refrigerator overnight.
- Reheat: Warm the leftovers over low heat on the stovetop for the best results.
- Repurpose: Eat the leftovers as-is or us it to dress your favorite pasta. You can also combine the leftover soup with Dutch oven pulled chicken and cooked spaghetti squash to make an easy casserole.
Frequently Asked Questions
Can you leave butternut squash skin on for soup?
The skin is edible and loaded with fiber, so you don’t have to peel it if you don’t want to. I personally don’t like the texture of the skin in soup, so I peel and cut the butternut squash before adding them.
What does butternut squash soup taste like?
Naturally sweet butternut squash pairs perfectly with carrots and creamy coconut milk to make my Instant Pot butternut squash soup. And the cayenne, smoked paprika, and other spices provide a welcome heat.
How do I thicken butternut squash soup?
The soup is pretty thick, but you can stir in a teaspoon of xanthan gum or cornstarch to get the texture you prefer.
What flavors go well with butternut squash soup?
Butternut squash and carrots provide sweetness that goes with warm spices like cinnamon and nutmeg. Red Thai curry paste is another way to season the soup. However, I chose to spice things up with turmeric, cayenne, smoked paprika, white pepper, salt, and rubbed sage.
More Fall Recipes:
Instant Pot Butternut Squash Soup
- 1 tablespoon coconut oil
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 medium carrot, peeled and diced
- 1 medium white onion, diced
- 4 garlic cloves, crushed
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon dried rubbed sage
- 2 cups vegetable broth
- 1 can full-fat coconut milk
- Warm coconut oil in the Instant Pot and saute butternut squash, carrots, onions, and garlic in saute mode.
- Add the turmeric powder, smoked paprika, cayenne pepper, kosher salt, white pepper, and rubbed sage. Saute for another 1-2 minutes.
- Stir in the vegetable broth and secure the lid. Set the Instant Pot to manual high pressure for 10 minutes, followed by a 10-minute natural release.
- Unplug the Instant Pot and use an immersion blender to puree the soup until smooth. Tip: You can transfer the soup to a blender in batches if you prefer.
- Add the coconut milk and stir to combine.
- Uniformly cut the veggies. Cut the vegetables the same size to ensure they cook at the same rate.
- Reduce the cooking time. If you are short on time, skip sautéing the vegetables and throw all the ingredients (apart from the coconut milk) into the Instant Pot.
- Cut off the ends and peel the skin using a vegetable peeler.
- Use a chef’s knife to cut the squash in half and use a spoon to scoop out the seeds.
- Cut the squash into 1-inch cubes.
Hailey
Thursday 13th of October 2022
I am not exaggerating when I say this is the best soup I have ever eaten.
Tressa Jamil
Thursday 13th of October 2022
Wow, that's high praise! I am so happy you loved it.