Instant Pot Butternut Squash Soup Recipe

Instant pot butternut squash soup

The Spruce/Diana Chistruga

Prep: 15 mins
Cook: 15 mins
Pressure Build and Release: 30 mins
Total: 60 mins
Servings: 6 servings
Yield: 2 quarts
Nutrition Facts (per serving)
214 Calories
11g Fat
30g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 214
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 505mg 22%
Total Carbohydrate 30g 11%
Dietary Fiber 7g 27%
Total Sugars 10g
Protein 3g
Vitamin C 36mg 179%
Calcium 115mg 9%
Iron 2mg 9%
Potassium 676mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One of the great things about this butternut squash soup recipe—aside from the soup's great flavor, of course—is that there is no pre-cooking or sautéeing required. Everything goes right into the pot, and cleanup is a breeze. Besides the Instant Pot, you'll need a few measuring cups and spoons, a cutting board, knife, and a blender or immersion blender.

Add cream to make a more luscious soup or make it vegan with coconut milk. If you prefer a thinner soup, add some extra vegetable broth just before serving. Garnish the soup with pumpkin seeds, bacon, chopped herbs, or a swirl of sour cream or yogurt.

"This is a delicious soup and so quick and easy to make! The addition of apple gives it a sweet and bright flavor. I love the option of using coconut milk in place of cream which would make the soup vegan." —Joan Velush

Instant Pot Butternut Squash Soup Recipe/tester image
A Note From Our Recipe Tester


  • 2 1/2 cups vegetable broth

  • 1/4 cup apple juice, or more broth

  • 2 1/2 pounds butternut squash, peeled, and cut into 1-inch cubes

  • 1 medium Granny Smith apple, peeled, cored, and chopped

  • 1/2 cup diced shallots, or onion

  • 1 or 2 sprigs fresh sage

  • 1 sprig fresh thyme

  • 1 teaspoon kosher salt, or to taste

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1/8 teaspoon ground nutmeg

  • 3/4 cup heavy cream, or coconut milk

  • Chopped fresh cilantro, or parsley, for optional garnish

  • Cooked crumbled bacon, for optional garnish

  • Plain yogurt, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make instant pot butternut squash soup

    The Spruce/Diana Chistruga

  2. Add the vegetable broth, apple juice, squash, apple, shallots, sage, thyme, salt, cinnamon, pepper, and nutmeg to the Instant Pot. Place the lid on the Instant Pot and make sure the steam release knob is in the sealing position. Select the pressure cook button, high pressure, and set the time for 15 minutes. It will take approximately 20 minutes to reach pressure and begin cooking. 

    Ingredients for butternut squash soup added to instant pot.

    The Spruce/Diana Chistruga

  3. When the time is up, let the pressure come down naturally for 10 minutes, then turn the knob to the venting position to release the remaining pressure quickly. Remove and discard any stems from the sage and thyme.

    Cooked butternut squash soup in instant pot

    The Spruce/Diana Chistruga

  4. Working in batches, blend the hot soup in a blender until smooth. Alternatively, use an immersion blender. 

    blended soup mixture in blender

    The Spruce/Diana Chistruga

  5. Pour the puréed soup back into the Instant Pot. Add the cream, and adjust the seasoning with salt and pepper, if desired. Select the sauté function and cook until heated through.

    Blended soup mixture in instant pot

    The Spruce/Diana Chistruga

  6. Ladle the soup into bowls and garnish as desired with cilantro, bacon, and yogurt.

    Instant pot butternut squash soup served in bowls with granish

    The Spruce/Diana Chistruga

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • A vegetable peeler is the easiest way to remove a butternut squash peel. Use a large, sharp knife to cut the squash in half lengthwise. Scrape out the seeds and then cut it into cubes. Or you can look for pre-cut cubed squash in your local supermarket.

Recipe Variations

  • Add about 1/2 to 1 teaspoon of curry powder along with the other seasonings. Finish the soup with coconut milk and, optionally, a teaspoon or two of lime juice, or to taste. Garnish with chopped fresh cilantro.
  • For a more savory soup, omit the apple juice and apple, cinnamon, and nutmeg, and add 2 to 3 ribs of diced celery.
  • Use chicken broth instead of vegetable broth.

How to Store and Freeze

  • Refrigerate leftover butternut squash soup in airtight containers for up to 4 days.
  • Freeze butternut squash soup in freezer bags or containers for up to 3 months.
  • To reheat, thaw in the refrigerator overnight if frozen. Reheat on the stovetop or in the microwave oven until it reaches at least 165 F..

What Can I Substitute for the Butternut Squash?

Acorn, buttercup, Hubbard, and delicata squash are all good substitutes for the butternut squash in this recipe. Pumpkin may be used as well, or try an alternative, such as sweet potato.

What Goes With Butternut Squash Soup?

For bread, choose biscuits, crusty French bread, cornbread, naan, or soft rolls. Add a side salad or slaw, or serve the soup with meat or vegetarian sandwiches.