Instant Pot Butternut Squash Soup

Looking for the absolute coziest soup to warm you from the inside out? This Instant Pot Butternut Squash Soup is silky, luxuriously creamy, and seriously packed with flavor. It’s the perfect balance of sweet, savory, and a gentle hint of spice.

There’s nothing better than a one-pot wonder that makes weeknight dinners a total breeze. Thanks to the Instant Pot, you’ll have a nourishing and soul-soothing meal in under an hour—no babysitting required.

Whether you’re prepping lunches for the week, impressing guests at a holiday table, or just craving a bowl of comfort on a chilly night, this is the must-try soup you’ll come back to again and again.

My family requests this every fall, and I love how easy it is to customize. Trust me, you’ll want seconds!

Why You'll Love This Recipe

• Insanely Creamy, Without Heavy Cream

Blending butternut squash and veggies creates a dreamy, naturally velvety texture.

• Quick and Effortless One-Pot Meal

The Instant Pot does all the work—no stirring over the stove or piles of dishes.

• Packed with Nutritious Veggies

Each bowl is loaded with vitamins, fiber, and plant-based goodness.

• Customizable for Any Diet

Easily make it vegan, dairy-free, or gluten-free with simple swaps.

Key Ingredients for Instant Pot Butternut Squash Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Butternut Squash

This is the star of the show, lending rich body, natural sweetness, and a stunning golden color to the soup. For best results, choose a ripe butternut squash that feels heavy for its size. You can peel and cube it yourself (pro tip: use a sharp vegetable peeler), or grab pre-cut cubes from the store to save time. In a pinch, frozen butternut squash will work perfectly and won’t impact taste or texture!

Onion

Onion adds essential savory depth and a touch of sweetness that rounds out the soup’s flavor. Yellow or sweet onion works beautifully—just dice it evenly for quick, even sautéing. Shallots also make a subtle, gourmet twist.

Carrots

Carrots build on the soup’s natural sweetness and add vibrant color. Slice them into even rounds or chunks. No carrots? Sweet potatoes can also do the trick and will add even more creamy body.

Fresh Garlic

A few cloves of fresh garlic make all the difference with their aromatic punch. Mince or smash the garlic to unlock its flavor. For a mellower taste, use roasted garlic or just a pinch of garlic powder in a pinch.

Vegetable Broth

This is the backbone of the soup, infusing everything with rich, savory goodness. Low-sodium vegetable broth lets you control the final saltiness. If you aren’t vegetarian, chicken broth is a tasty alternative. For more depth, add a splash of coconut milk or a swirl of cream for richness.

Instructions for Instant Pot Butternut Squash Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté Aromatics

Set your Instant Pot to Sauté and heat the olive oil. Add the diced onion and carrots and cook for 3-4 minutes, stirring occasionally, until they begin to soften. Stir in the garlic and cook for about 1 minute until fragrant—watch it closely so it doesn’t burn.

Add Squash and Spices

Add the cubed butternut squash, salt, pepper, cinnamon, nutmeg, and optional cayenne. Give everything a good stir to coat the veggies evenly with the spices.

Pressure Cook

Pour in the vegetable broth and stir, scraping up any browned bits from the bottom. Secure the Instant Pot lid, set to Sealing, and cook on Manual (High Pressure) for 10 minutes. When the timer is up, let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.

Blend Until Silky

Open the lid and add the coconut milk (or heavy cream). Use an immersion blender to puree the soup right in the pot until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender—just be sure to vent the lid for steam!

Adjust & Serve

Taste the soup and add the maple syrup if you want a touch more sweetness. Add extra salt or pepper to taste. Ladle into bowls and garnish with pumpkin seeds, a swirl of coconut cream, and fresh herbs if you love a pretty presentation.

Recipe Variations

Make It Spicy

Amp up the heat by adding extra cayenne pepper, a pinch of crushed red chili flakes, or even a chopped chipotle pepper in adobo sauce for smoky depth. This is perfect if you love a little kick with your cozy soups!

Make It Extra Creamy

If you want a richer soup, swap half the vegetable broth for more coconut milk or use half-and-half or heavy cream instead. It’ll be extra luscious and satisfying, great for when you want something a little more indulgent.

Swap the Veggies

No butternut squash? Use sweet potatoes or a mix of squash like acorn, kabocha, or even pumpkin. The flavors will shift slightly, but the creamy comfort factor remains sky-high.

Vegan and Dairy-Free

This soup is naturally vegan as written—especially if you stick with coconut milk. Make sure to use vegan garnishes and vegetable broth for an entirely plant-based meal.

Add Protein

Bulk up the soup by stirring in cooked white beans or top with crispy roasted chickpeas for protein and extra fiber. These additions make it even more filling and hearty!

Serving Suggestions

Turn this soup into a full meal by serving it with thick slices of toasted sourdough, crusty French bread, or a fresh autumn salad filled with pears, walnuts, and goat cheese. Garnish each bowl with a swirl of coconut cream, a sprinkle of pumpkin seeds, and a shower of freshly chopped parsley or chives for a restaurant-worthy presentation.

Storage and Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over medium-low heat, stirring occasionally, until hot. For microwave reheating, use a microwave-safe bowl and cover loosely to prevent splatters.

This soup also freezes beautifully! Let it cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat as usual, adding a splash of broth if needed to loosen the texture.

Frequently Asked Questions About Instant Pot Butternut Squash Soup (FAQ)

Q: Can I use frozen butternut squash cubes for this soup?
A: Absolutely! Frozen butternut squash works just as well and makes prep even faster—no need to thaw before adding to the Instant Pot.

Q: Can I make this soup without an immersion blender?
A: Yes, you can carefully transfer the soup in batches to a countertop blender. Just vent the lid a little and blend slowly to avoid splatters!

Q: Is this soup healthy?
A: Yes! It’s naturally low in calories and fat, packed with vitamins and fiber from veggies, and can be made fully plant-based or gluten-free as needed.

Ready to turn cozy nights into something extraordinary? You’ll fall in love with this Instant Pot Butternut Squash Soup—it’s comforting, nourishing, and so easy to make. Give it a try, and don’t forget to leave a comment or rating to let me know how it turned out for you!