• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Stress Baking logo

  • About
    • Work With Me
  • Recipes
    • Thanksgiving & Fall Recipes
    • Christmas & Holiday Recipes
    • Appetizers & Sides
    • Boozy Desserts
    • Brownies, Blondies & Bars
    • Cake & Cupcakes
    • Cookies
    • Dinner
    • Drinks
    • Sweet
    • Savory
    • All recipes >>
  • Resources
    • Shop
      • Stress Baking Merch
      • eBooks
    • Recommendations & Favorites
    • Tips and Tricks
  • Real Life
  • Nav Social Menu

Home » Instant Pot » Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup

By Leslie Kiszka · November 4, 2019

This post may contain affiliate links and I may earn a small commission with each sale.

Jump to Recipe
168shares
Overhead shot of vibrant orange butternut squash soup in a white bowl
Vibrant orange butternut squash soup in a ladle over an Instant Pot
Overhead shot of vibrant orange butternut squash soup on a spoon
Overhead shot of vibrant orange butternut squash soup on a spoon

This creamy and filling butternut squash soup is made entirely in an Instant Pot (aff link) and is the ultimate heartwarming comfort food. It’s also naturally vegan, gluten free, dairy free, and easy to make in under an hour! Serve alongside my rosemary sea salt dinner rolls and a warm mug of glühwein.

Overshot shot of two bowls of vibrant orange butternut squash soup in white bowls with swirls of coconut milk

Halloween’s over, so that means we get to talk about all things Thanksgiving, Christmas, and New Year’s Eve, right? Right. Mind you, I still take them one at a time. In October I focus on Halloween, then November I focus on Thanksgiving, and then at the stroke of midnight headed into the Friday after Thanksgiving it’s full steam ahead to Christmas and New Year’s Eve.

It’s also full steam ahead on soup season. The time of year where I crave all my favorite comfort foods, and this butternut squash soup is one of those favorites.

Overhead shot of vibrant orange butternut squash soup on a spoon

This soup is creamy, smooth, and the definition of heartwarming. It’s perfectly spiced, and the addition of a tart apple adds the perfect balance of flavors. I’ve routinely made a meal out of this soup and my Rosemary Sea Salt Dinner Rolls, but you could always serve it up as an appetizer or side dish to your dinner. In the past I’ve served my golden child and fan favorite Carrot Ginger Soup as the first course for Thanksgiving dinner. But this year? Well, this has made itself the new front runner for our holiday table.

Making butternut squash soup

Two photos showing how to peel, cut and remove seeds from a butternut squash

  1. Peel your butternut squash and slice it in half lengthwise.
  2. Scoop out the seeds, just like you would with that Halloween pumpkin that is currently squirrel food.

Four photo collage showing how to prep vegetables and spices for soup

  1. Cut your butternut squash into 1-2″ cubes; core, peel and dice your apple; peel and dice your onion; mince your garlic; and grab a couple sprigs of sage.
  2. In your Instant Pot, combine your all your chopped veggies, vegetable stock, and sage.
  3. Next add your spices (turmeric, salt, black pepper, white pepper, cayenne, cinnamon, and nutmeg).
  4. Stir to combine, but don’t worry too much about getting everything evenly distributed.Four photo collage showing how to use an Instant Pot
  5. Cover the IP with lid and make sure it’s locked closed. Set vent to “Sealing”.
  6. Press “Pressure Cook”, set the “Pressure Level” to high.
  7. Press the + button until the time reads 9 minutes. Let it cook until it beeps to indicate that it’s done.
  8. Using an oven mitt or towel, carefully move the valve to the “Vent” setting and let it release all the pressure that’s built up. It will be a loud whistling sound – I recommend warning anyone else in the room so they don’t think a freight train is plowing through the room. It may take a few minutes before it stops.Four photo collage showing how the final steps of making soup in an Instant Pot
  9. Remove the lid and carefully remove and discard the sage sprigs.
  10. Pour in the coconut milk, and give it a quick stir.
  11. Stick an immersion blender (aff link) into the pot close to the bottom, then turn it on and slowly move it around the pot to blend everything together. 
  12. Blend until smooth. Give it a taste, and if you find you want to add any more of any of the spices, add a pinch and blend again to combine.

Vibrant orange butternut squash soup in a ladle over an Instant Pot

Use a ladle to portion soup into cups or bowls. It’s going to be super hot straight out of the Instant Pot (aff link), so be careful!

If you have leftovers but think you’ll want to come back for more, just put the lid back on and press the “Keep Warm” button.

Overshot shot of two bowls of vibrant orange butternut squash soup in white bowls

Garnish with a swirl of coconut milk and freshly ground pepper, if desired. It makes for a pretty presentation, but isn’t necessary from a flavor standpoint.

This is another plug for serving this with warm Rosemary Sea Salt Dinner Rolls – they’re sturdy enough to support being dipped in the soup, and the combination makes for a lovely cold-weather dinner.

Overhead shot of vibrant orange butternut squash soup in a white bowl

After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo of what you make to the pin to share your experience!

Print
Overhead shot of vibrant orange butternut squash soup on a spoon

Instant Pot Butternut Squash Soup


★★★★★

5 from 11 reviews

  • Author: Leslie Kiszka
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-8 servings 1x
Print Recipe
Pin Recipe

Description

This creamy and filling butternut squash soup is made entirely in an Instant Pot (aff link) and is the ultimate heartwarming comfort food. It’s also naturally vegan, gluten free, dairy free, and easy to make in under an hour!


Scale

Ingredients

  • 8 cups butternut squash, peeled, seeded and diced (about 2 medium squash)
  • 16 ounces vegetable stock
  • 3 cloves garlic, minced
  • 1 apple, cored and diced (I like using Granny Smiths)
  • 2 sprigs fresh sage
  • 1 white or yellow onion, diced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • A pinch of cayenne
  • A pinch of ground cinnamon
  • A pinch of ground nutmeg
  • 3/4 cup canned coconut milk

Instructions

  1. In your Instant Pot (aff link), combine butternut squash, vegetable stock, garlic, apple, sage, onion, turmeric, salt, black pepper, white pepper, cayenne, cinnamon, and nutmeg. Stir to combine, then cover with lid and make sure it’s locked closed.
  2. Set vent to “Sealing” and press “Pressure Cook”, set the “Pressure Level” to high and press the + button until the time reads 9 minutes. Let it cook until it beeps to indicate that it’s done.
  3. Using an oven mitt or towel, carefully move the valve to the “Vent” setting and let it release all the pressure that’s built up. It will be a loud whistling sound, and may take a few minutes before it stops. Remove the lid.
  4. Carefully remove and discard the sage sprigs, and then stir in the coconut milk.
  5. Use an immersion blender to blend until smooth.
  6. Transfer to cups or bowls and serve immediately. Enjoy!
  7. Optional: Garnish each bowl with a small swirl of coconut milk and freshly ground pepper.

Notes

  • If you have leftovers, just put the lid back on and press the “Keep Warm” button.
  • Store in an airtight container in the fridge for up to a week.
  • To reheat, warm in a small saucepan over low heat, stirring occasionally until hot.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Keywords: butternut squash soup, instant pot butternut squash soup, instant pot soup

Did you make this recipe?

Tag @stressbaking on Instagram and hashtag it #stressbaking

Recipe Card powered by

168shares

Appetizers & Sides, Dinner, Fruits & Veggies, Gluten Free, Instant Pot, Recipe, Savory, Thanksgiving & Fall, Vegan, Winter

Hmm, something seems off…

Everyone makes mistakes! If you find something that seems amiss in any of my recipes, don’t hesitate to email me and let me know so I can get it fixed toot suite.

Reader Interactions

Comments

  1. Aline says

    November 11, 2019 at 1:06 PM

    I’ve always loved butternut squash soup, but never had it with apples in it – such a cool touch that made a ton of difference in the finished product. Thank you!!!

    ★★★★★

    Reply
  2. Rebecca Blackwell says

    November 10, 2019 at 10:07 PM

    I purchased an Instant Pot nearly a year ago and have only used it a few times. But, this soup looked so good that I dug it out and made it this weekend. I’m so glad I did because it’s positively delicious! It’s exactly the kind of thing I want to eat on crisp Fall days. And so incredibly easy to make. Thanks for a great recipe!

    ★★★★★

    Reply
  3. Sophie says

    November 9, 2019 at 9:16 AM

    This looks divine. Loved the way you have showed each step and each ingredients in detail. Thank you for the recipe.

    ★★★★★

    Reply
    • Leslie Kiszka says

      November 10, 2019 at 2:09 PM

      Thank you for leaving a comment and a rating!

      Reply
  4. Tammy says

    November 8, 2019 at 9:01 PM

    I love butternut squash soup! So creamy and yet healthy too…this looks heavenly! 😀 Wish I had a big bowl of this right now!

    ★★★★★

    Reply
    • Leslie Kiszka says

      November 10, 2019 at 2:09 PM

      Me too, I can’t believe I ate it all! *cries*

      Reply
  5. Veronika says

    November 8, 2019 at 2:12 PM

    I love that you are making this soup in Instant Pot! It makes the whole process so much easier and faster) Your photos look so beautiful, I would have a bowl of this soup right now!

    ★★★★★

    Reply
    • Leslie Kiszka says

      November 10, 2019 at 2:10 PM

      Thank you for the kind words! It’s so easy with the Instant Pot, I don’t know how I lived before I had it haha

      Reply
  6. Veena Azmanov says

    November 8, 2019 at 1:21 PM

    Easy, delicious, nutritious and easy to make too. Love the Instant Pot option to it. Thiis is full of flavors as well.

    ★★★★★

    Reply
    • Leslie Kiszka says

      November 10, 2019 at 2:10 PM

      Such wonderful flavors!

      Reply
  7. Analida Braeger says

    November 8, 2019 at 9:27 AM

    A fantastic soup cooked in 9 minutes is amazing! I love the step by step photos to break down the process. Thanks for sharing!

    ★★★★★

    Reply
    • Leslie Kiszka says

      November 10, 2019 at 2:10 PM

      Thank you for leaving a rating and comment, much appreciated!

      Reply
  8. Sharon says

    November 7, 2019 at 10:22 PM

    Butternut squash is a staple in my house for the fall and this butternut squash soup looks so comforting and delicious.

    ★★★★★

    Reply
    • Leslie Kiszka says

      November 10, 2019 at 2:10 PM

      Same here! Sometimes I freak out when I realize we’re running low, hah

      Reply
  9. Amanda says

    November 7, 2019 at 6:08 PM

    Thanks for such a delicious recipe! I love the coconut milk addition — it adds such a wonderful complexity. Will make this again and again!

    ★★★★★

    Reply
    • Leslie Kiszka says

      November 10, 2019 at 2:11 PM

      I sure hope so! Thank you so much for stopping by to leave a comment and a rating!

      Reply
  10. Paula Montenegro says

    November 6, 2019 at 2:57 PM

    This is the perfect soup to have around while baking all the holiday recipes. It looks stunning and the flavor is amazing! The fact that it’s made in the instant pot only add to a great recipe.

    ★★★★★

    Reply
  11. Chef Dennis says

    November 5, 2019 at 12:39 AM

    Yum! This Instant Pot Butternut Squash Soup looks really appetizing! I really want to have this after a long and tiring day. Looks really comforting.

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Stress Baking!

Blonde woman standing on a seawall
I’m Leslie and I use baking as an outlet for relieving stress and anxiety. Self-taught, and always seeking recipe inspiration in my daily life so I can provide you with easy to follow homemade recipes. About Leslie >>

Join the email list

HOLIDAY FAVORITES

Cranberry Pecan Cheeseball

Cranberry Pecan Cheese Ball

Twice Baked Sweet Potato

Twice Baked Sweet Potatoes

Paleo Apple Galette: Tart apples combine with the sweet flavors of cinnamon, honey and coconut sugar, a crispy gluten free crust and a slightly nutty maple drizzle for the perfect fall dessert! | stressbaking.com

Paleo Apple Galette with Maple Drizzle

A vibrant cranberry scone on a black wire rack topped with a large drizzle of white vanilla icing

Cranberry Vanilla Bean Scones

Featured In

Logos from where Stress Baking has been featured

Featured In

Logos from where Stress Baking has been featured

Stress Baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com for products I recommend (as well as other affiliate programs). If you purchase any item by clicking to their site via the affiliate link, it will cost the same to you, but I will receive a small commission. Any purchases you make via affiliate links on this site help support Stress Baking and keep it going – so thank you!

COPYRIGHT© 2015-2019 Stress Baking |  Privacy Policy