Instant Pot Butternut Squash Soup

instant pot butternut squash soup

5 from 9 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.