Quick and easy Instant Pot Butternut Squash Soup with simple ingredients and warm spices. Creamy, healthy and so comforting on a rainy or snowy day. The best 30 minute soup!
Pressure Cooker Butternut Squash Soup
Luckily our children are not fans of this Instant Pot butternut squash soup, so more for us. In Fall, I make a batch for quick and easy lunches for me and Alex.
Creamy and velvety smooth this curried butternut squash soup is everything on a chilly day. And healthy, friends! My Instant Pot butternut squash soup recipe contains no heavy cream or extra ingredients.
And thanks to magic Instant Pot, this butternut squash soup takes 15 minutes prep time and you walk away.
If you don’t have an electric pressure cooker, I have included a stovetop version below. I just love the convenience of not hovering over the pot. That’s why I have so many healthy Instant Pot recipes on the blog. I am truly obsessed!
Ingredients You Will Need
Unlike many recipes online, I have super easy Instant Pot butternut squash soup recipe for you. No apples, apple cider or carrots. I honestly believe simple food is the best and inspires people to cook at home. Complex recipes scare many away to fast food restaurants. Yes, it is true!
Besides spices that you have in your pantry right now, you will need:
- Butternut squash
- Coconut milk
- Curry powder, dried ginger and dried thyme.
And still, you can get away with using water instead of broth. This soup is so easy!
How to Make Butternut Squash Soup in Instant Pot
First of all, here is how I cube butternut squash.
- Cut in half crosswise and peel with a peeler.
- Trim the ends, cut bottom part in half and scoop out seeds with a tablespoon.
- Cube. That’s it!
Secondly, if you are new to pressure cooking check out my Instant Pot guide. Many questions will be answered.
The best part about the pressure cooker butternut squash soup is that you can chop vegetables very coarsely. I cut squash and onion into 2″ cubes.
Then you 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.
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.
Can I Cut Recipe in Half?
Yes, you can cut butternut squash soup recipe ingredients in half to fit into 3 quart Instant Pot. But keep same cooking time – 10 minutes.
Can I Use Frozen Butternut Squash?
Yes, you can use frozen cubed butternut squash. No changes to the recipe. Just your pressure cooker will take 10-15 minutes longer to come to pressure.
What Can I Use Instead of Coconut Milk?
If you are not a fan, have allergy or are out of canned coconut milk, you can use any other milk. Just keep in mind that the most mild and creamy butternut squash soup will be with whole milk. Plant based milk like almond or soy will alter the taste a bit but I’m sure if you use it, you are used to it.
Do not add any other milk besides a can of coconut milk to cook in Instant Pot. Add 1 cup after butternut squash soup has finished cooking and before blending. I would even blend first and then add milk slowly to bring to desired consistency.
You can use low fat canned coconut milk too.
Can I Make This Soup on the Stove?
Yes, you can make this healthy butternut squash soup on your stove.
I absolutely loved-loved adding a hint of curry powder to butternut squash soup. Here are more delicious variations:
- Replace some of squash with sweet potato or cauliflower.
- Add a few chopped apples or carrots.
- 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.
- Add shredded chicken for a complete meal.
- Try apple cider instead of vegetable broth.
- Cook with 1/2 cup red or green lentils.
Sky is truly the limit. That is why I love soups and stew so much. These recipes are cheap, healthy and clean out the fridge.
Can I Freeze Leftovers?
Yes, you can freeze butternut squash soup leftovers. 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. By lunchtime, soup is half defrosted and I warm it up on low on the stove. You can use a microwave.
More Healthy Instant Pot Soup Recipes
- Instant Pot split pea soup
- Instant Pot vegetable soup
- Instant Pot lentil soup
- Instant Pot taco soup
- Browse 30 more healthy Instant Pot recipes for dinner ideas.
And come and check out my Youtube channel. It is entirely dedicated to healthy Instant Pot recipes. Do not have an Instant Pot yet? See which one I recommend to buy depending on your lifestyle and family size.
Enjoy this easy Instant Pot butternut squash soup and be healthy!
Instant Pot Butternut Squash Soup
Quick and easy Instant Pot Butternut Squash Soup with simple ingredients and warm spices. Creamy, healthy and so comforting on a rainy Fall day. The best 30 minute soup!
- 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
- 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.
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.