by Olena

Instant Pot Butternut Squash Soup

by Olena

5 from 7 reviews

Instant Pot Butternut Squash Soup is quick and easy with simple ingredients, creamy and cozy with warm spices pressure cooker soup.

Instant Pot Butternut Squash 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.

Instant Pot Butternut Squash Soup in a bowl

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”.butternut squash, coconut milk, onion, spices, bouillon cubes

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.

how to cube butternut squashcubed butternut squash

  • 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.

Instant Pot Butternut Squash Soup ingredients inside the pot

  • 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.

pureeing Instant Pot Butternut Squash Soup with an immersion blender

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.

Instant Pot Butternut Squash Soup in a ladle

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.

creamy Instant Pot Butternut Squash Soup spooned

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

Also check out my Youtube channel – we have lots of Instant Pot videos there. Do not have an Instant Pot yet? See which one I recommend to buy depending on your lifestyle and family size.

pressure cooker Butternut Squash Soup


Instant Pot Butternut Squash Soup

instant pot butternut squash soup

5 from 7 reviews

Instant Pot Butternut Squash Soup is quick and easy with simple ingredients, creamy and cozy with warm spices pressure cooker soup.

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: North American


  • 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


  1. In Instant Pot, add butternut squash, onion, coconut milk, broth, curry powder, thyme, ginger, salt and pepper.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 10 minutes.
  3. After display beeps and says OFF, soup is ready.
  4. Do Quick Release by turning pressure valve to Venting position.
  5. Open the lid and puree butternut squash soup with an immersion blender.
  6. 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.


You can substitute coconut milk with regular or almond milk but do not add it to Instant Pot to cook. Instead add 1 cup before pureeing.

For broth, I use organic vegetable bouillon cubes.

No Instant Pot? You can make this healthy butternut squash soup on the stove.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

15 comments on “Instant Pot Butternut Squash Soup

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  1. So instead of cooking with coconut and using almond milk just put at all the other ingredients with no liquid to the instant pot and after puree with almond milk?

  2. Made this for lunch today. I followed the recipe exactly and it was awesome. I added shredded chicken thighs that I had earlier cooked in the instant pot. It was out of this world good! I called my brother in TX and let him know what to do with his butternut squash he had left over.

  3. This is my very first Instant Pot recipe and it has not disappointed! It was also the first time I ever cooked (or tasted) any type of squash so this was a real challenge for me. After spending some time on YouTube I read about a tip on microwaving the butternut squash before cutting it (aside from poking it with a fork and cutting off both ends) and especially peeling it. It worked quite well!

    And this recipe is just wonderful, it tastes heavenly; I couldn’t stop myself from getting a second big bowl of it. The only thing that makes me sad is that I couldn’t cook a whole lot more of it. Dicing the squash was a lot of work as a fledgling cook but since practice makes perfect and it is so delicious I will totally make this soup again!

  4. This was a hit! Very easy to make and taste good. Proved by my children 🙂
    And by the way – we love to cook with Instant Pot!

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