Instant Pot Butternut Squash Soup is quick and easy with simple ingredients, creamy and cozy with warm spices pressure cooker soup.
Pressure Cooker Butternut Squash Soup
This Instant Pot butternut squash soup is creamy, velvety smooth and everything you need on a cold busy day. Its creaminess comes from squash itself and coconut milk, so no heavy cream and kind of more healthy.
Our kids are not fans of pureed root vegetable soups, so more for us. I make a batch for quick and easy lunches for me and my husband Alex. Thanks to magic Instant Pot, it takes 15 minutes prep time and you walk away.
Ingredients for Butternut Squash Soup
Besides spices that you have in your pantry right now, you will need:
- Butternut squash: Fresh or frozen works.Only thing with frozen, pressure cooker will take 10-15 minutes longer to come to pressure.
- Coconut milk: A can of regular or light coconut milk, not from a carton (see substitutions below).
- Seasonings: Onion, broth, curry powder, dried ginger and dried thyme.
No apples, apple cider or carrots. I believe few but fresh ingredients taste best and inspire people to cook at home. Complex recipes are “scary”.
How to Make Butternut Squash Soup in Instant Pot
If you don’t have an electric pressure cooker, I have included a stovetop version below. If you are new to pressure cooking check out my Instant Pot guide. Many questions will be answered.
- Cube butternut squash: Cut in half crosswise, peel with a peeler and trim the ends. Cut bottom part in half, scoop out seeds with a tablespoon and cube.
- Cook: Add squash, onion, coconut milk, broth and spices to Instant Pot and cook on high pressure for 10 minutes. Broth does not have to cover veggies and you don’t want to add too much broth. We need butternut squash soup creamy.
- Release pressure and puree: After about 20 minutes (with pressure build up and cooking time), release pressure using Quick Release. When you open the lid, squash will be fork tender and falling apart. The smell of curried soup will be unbelievably good but not overpowering. Cozy! Puree soup with an immersion blender and voila.
Tips for Instant Pot Butternut Squash Soup Recipe
- Chop veggies coarsely: The best part is that you can chop vegetables very coarsely. I cut squash and onion into 2″ cubes.
- Cut recipe in half (3 quart Instant Pot): But keep same cooking time – 10 minutes.
- Double the recipe: Original recipe is prepared in 6 quart Instant Pot LUX. You can also double the recipe, cook in 8 quart Instant Pot and freeze in portions for easy lunches.
- Coconut milk replacement: You can use plant-based milk, add 1 cup after cooking and taste will be a bit different. Cow’s whole milk would taste more creamy. I would even blend first and then add milk slowly to bring to desired consistency. Do not add any other milk besides canned coconut milk to cook in Instant Pot.
- No Instant Pot? Make this healthy butternut squash soup on the stove.
Variations of Soup
I absolutely loved-loved adding a hint of curry powder to butternut squash soup. Here are more delicious variations:
- Other veggies and fruit: Replace some of squash with sweet potato or cauliflower. Add a few chopped apples or carrots.
- Spice: Make Thai version by adding a tbsp or two of Thai curry paste. Check out my slow cooker butternut squash soup where I do that.
- Protein: Add shredded chicken for a complete meal.
- Apple cider: Try apple cider instead of vegetable broth.
- Add lentils: Cook with 1/2 cup red or green lentils.
Sky is truly the limit. That is why I love soups and stew so much.
How to Store, Reheat and Make Ahead
Storing: Refrigerate leftovers for up to 5 days. It is the best soup for easy lunches.
Freezing: Portion out for easy grab and go lunches. Place cooked soup in glass airtight containers leaving some room to expand. Cool and then freeze for up to 3 months. To thaw, I usually remove soup from freezer in the morning and by lunchtime, soup is half defrosted.
Reheating: I warm up desired amount of soup in small pot by simmering on low. Keep it half covered with a lid as it splatters and stir occasionally till warmed through. You can use a microwave too.
Make ahead: You can add chopped squash, onion and even spices to large container with a lid and refrigerate for up to 2 days. Then add milk, broth and cook as per recipe. You can even freeze it with milk and broth and then cook from frozen – no changes.
More Instant Pot Soup Recipes
- Instant Pot split pea soup
- Instant Pot vegetable soup
- Instant Pot lentil soup
- Instant Pot taco soup
- Browse 40 more healthy Instant Pot recipes for dinner ideas.
Instant Pot Butternut Squash Soup
- 3 lbs butternut squash peeled and cut into 2" cubes (9 cups)
- 1 large onion coarsely chopped
- 15 oz can coconut milk full fat
- 2 cups vegetable broth low sodium
- 1/2 tsp curry powder
- 1/2 tsp thyme dried
- 1/4 tsp ginger dried
- 1 tsp salt
- Ground black pepper to taste
- In Instant Pot, add butternut squash, onion, coconut milk, broth, curry powder, thyme, ginger, salt and pepper.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 10 minutes.
- After display beeps and says OFF, soup is ready.
- Do Quick Release by turning pressure valve to Venting position.
- Open the lid and puree butternut squash soup with an immersion blender.
- Serve hot with whole grain toast and pumpkin seeds. So creamy!
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
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