This Instant Pot Butternut Squash Soup is creamy and flavorful. Loaded with fall flavors and ready in under 30 minutes. Naturally gluten-free and vegan, it is perfect bowl of comfort for cooler days!

Another favorite velvety soup to stay warm and cozy during sweater weather is Thai chicken soup with butternut squash.

Instant Pot butternut squash soup being served out of pressure cooker with soup ladle.

This Instant Pot butternut squash soup is the pressure cooker version of my stovetop healthy butternut squash soup. It is creamy from coconut milk, velvety smooth, and loaded with fall flavors.

When summer ends, the only thing that cheers me up is the ability to cook healthy soup recipes again. I absolutely love cooking soups and my boys love eating them!

Pumpkin soup is another favorite ‘transitional’ soup into all things autumn!

Soup cleans out the fridge and pantry, is healthy and pretty much guaranteed to be delicious cause you can always “fix it” at the end.

Why You’ll Love This Recipe

  • Flavorful: Delicious warm spices and so creamy, yet contains no cream.
  • One pot: Ready to slurp in under 30 minutes with only 10 minutes of prep time.
  • Healthy: Naturally gluten free, dairy free and vegan, plus loaded with vitamins A, C and B, and powerful antioxidants.
  • Family friendly: Kids will love the smooth texture of this soup!

Ingredients and Notes

Butternut squash, onion, vegetable broth, coconut milk, ginger, curry powder, dried thyme, salt and pepper.

To make this pressure cooker butternut squash soup recipe, besides spices that you have in your pantry right now, you will need:

  • Butternut squash: You will need 9 cups of diced butternut squash, this is roughly a 3 pound butternut squash. You can also use same amount of leftover cooked Instant Pot butternut squash.
  • Coconut milk: Full fat coconut milk for best taste.
  • Onion: Adds savory taste.
  • Broth: Low sodium vegetable broth, you can substitute chicken broth if that is all you have on hand. I use organic vegetable bouillon cubes and water.
  • Seasonings: Curry powder, dried ginger, dried thyme, salt and pepper. A blend of the perfect seasonings that make this soup the best you’ve ever had.

How to Make Instant Pot Butternut Squash Soup

Butternut squash in the Instant Pot is so easy! Prep your squash, then add all ingredients to the pressure cooker.

Cubed butternut squash on cutting board.

Cube butternut squash: Cut in half crosswise, peel with a peeler and trim the ends. Cut the bottom part in half, scoop out seeds with a tablespoon and cube. Here is a full step-by-step tutorial how to dice butternut squash.

Having a really good, sharp knife will make your life easier right about now.

Cubed butternut squash, coconut milk, seasonings, cubed onion in pressure cooker.

Cook: Add squash, onion, coconut milk, broth, and spices to Instant Pot. Press manual setting or pressure cook (depending on the model of your pot) and cook on high pressure for 10 minutes.

Release pressure: Once the cooking time is up, move the valve to the vent position to release the pressure using Quick Release.

When you open the lid, the squash will be fork-tender and falling apart. The smell of curried soup will be unbelievably good but not overpowering.

Immersion blender over Instant Pot with soup.

Puree: Puree the soup with an immersion blender into cream consistency and voila. Grab a spoon and cozy up with a bowl of delicious soup!

How to Store and Reheat

You can store leftovers in the refrigerator for up to 5 days in an airtight container. It is the best soup for easy lunches!

Freeze soup in portions 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 the freezer in the morning and by lunchtime, soup is half defrosted.

To reheat, warm up the desired amount of soup in a small pot by simmering on low. Keep it half-covered with a lid as it splatters and stir occasionally until it is warmed through. You can use a microwave too.

Butternut squash soup with cream and pepper on a spoon.

Tips and Notes

  • Cut recipe in half (3 quart Instant Pot): The great thing is the cook time remains the same.
  • Double the recipe: Original recipe is prepared in 6 quart Instant Pot LUX. You can also double the recipe if you have an 8 quart Instant Pot or 10 quart being careful not to overfill past 2/3 max line.
  • Coconut milk replacement: You can use 1 cup of plant-based milk and add it in after cooking. The taste will be a bit different. I would blend the soup first and then add milk slowly to bring to the desired consistency. Do not add any other milk besides canned coconut milk to cook in the Instant Pot.
  • Don’t mind dairy? Using whole dairy milk will be creamier, as would a cup of heavy cream. Stir in after cooking.
  • For a sweeter version: Chop up a granny smith apple or toss in some carrots (or both).


How can I make this without an immersion blender?

Use regular blender. Ladle the soup in batches into a blender and puree, making sure to have an opening in the lid for steam to escape. Be careful as soup will still be very hot.

Can I use other spices?

Swap the curry and ginger for cinnamon and nutmeg.

Can I meal prep this soup?

Yes. You can add chopped squash, onion, and even spices to a large container with a lid and refrigerate for up to 2 days. Then add milk, broth and cook as per recipe.

What are some topping ideas for butternut squash soup?

A drizzle of coconut milk, sour cream, or Greek yogurt with freshly ground black pepper is a favorite. A sprinkle of pepitas, pumpkin seeds, or homemade sourdough croutons also make amazing garnishes.

More Instant Pot Soup Recipes

Browse 45 more healthy Instant Pot recipes for even more dinner ideas.

Two bowls with Instant Pot butternut squash soup garnished with cream and black pepper.

Instant Pot Butternut Squash Soup

Quick, easy, and creamy Instant Pot Butternut Squash Soup ready in under 30 minutes! Naturally gluten-free and vegan, a family favorite.
5 from 19 votes
Servings 4 servings
Calories 410
Diet Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes




  • 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 Cook 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.


  • 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.
  • Cut recipe in half (3 quart Instant Pot): The great thing is cook time remains the same.
  • Double the recipe: Only in 8 quart or 10 quart Instant Pot. Be careful not to fill over 2/3 max fill line.


Serving: 1.5cups | Calories: 410kcal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 23g | Sodium: 612mg | Fiber: 10g | Sugar: 12g
Course: Soup and Stew
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    This was perfect for a rainy cold evening and I was rushed after work so appreciate the quick prep time. I was about 150 gr short of squash so added a small potato to make up the weight. I think the seasoning is perfect, I’ve tried recipes that overpower the delicate flavour of the squash with curry powder

  2. 5 stars
    I recently made this recipe and we loved it! Easy to make and delicious! We really like curry, so used a full tsp, and already had a container of chicken broth open, so used it rather than vegetable broth.

  3. 5 stars
    The squash soup is delicious. I will definitely making it again. Also thank you for the Ukraine donation sites. Blessing to your family.

  4. 5 stars
    This soup is soooo good. I use fresh ginger, but keep everything else the same. When I eat my bowl of soup I like to add tumeric and cayenne pepper. My husband and kids like it as is. Thank you, Olena!!

  5. 5 stars
    Delicious! Followed the recipe exactly except used lite coconut milk because the store was out of full fat. My husband doesn’t like apples in butternut soup so I was excited to try this. He also doesn’t like curry powder but it wasn’t overpowering so he didn’t notice it. I enjoyed the subtle flavor of it. This was definitely a winner for us and is going into our regular fall/winter rotation. Thanks for another easy, great recipe!

  6. 5 stars
    Made this soup for lunch today. It’s delicious! So quick and easy, too! Butternut squash is my favourite squash. This is going to be a regular on our table!

  7. 5 stars
    I made this yesterday. Only change was increased the curry by 1/4 tsp and decreased salt by 1/4 tsp. It was fantastic. My wife has just finished chemo treatments and her appetite has been greatly effected; nothing appeals to her. She loved it and ate her whole bowl. I was thrilled for her and gratified I made something she like. Super easy. Thanks

  8. 5 stars
    A delicious hearty soup. My family loved it! I was missing 2 ingredients- so I substituted with chicken stock & I didn’t have any coconut milk handy, so I added half & half (it’s all I had) after cooking and it was delicious! The curry gave a great flavor to the recipe. Look forward to making it again!

5 from 19 votes

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