Instant Pot Butternut Squash Soup

This easy Instant Pot butternut squash soup is a creamy, fall-ready blend of squash, carrots, celery, apple, and herbs. It pressure-cooks in 10 minutes, purées super smooth, and can be made with cream or coconut milk for a dairy-free option. Add crispy bacon on top if you like. Perfect for fall weeknights, meal prep, or anyone craving a bowl of pure comfort.

Fall is quickly upon us and that means soup season! Soups are so great this time of year, super easy to make and they are perfect for meal prep and freezer meals. This easy Instant Pot Butternut Squash Soup is a healthy, and delicious pressure cooker soup recipe that my entire family enjoys. My boys always ask for seconds.

This Instant Pot butternut squash soup is made with cream for a silky smooth finish that really is a delight! This recipe does have bacon in it that adds a wonderful smokey flavor, but you can easily omit that if you are vegetarian or looking for meat-free meals.

For more butternut squash recipes, be sure to check out my Beef and Butternut Squash Stew and Harvest Butternut Squash Quinoa Salad.

Why You Will Love This Soup

• Quick & Easy: This Instant Pot Butternut Squash Soup is made with simple ingredients, doesn’t require much prep work and it’s ready in less than 30 minutes.
• Delicious Fall flavors: Apple, butternut squash, nutmeg, and sage are all cooked in the pressure cooker and add rich, deep flavors to this Fall soup.
• Family-favorite: This delicious soup is a family-favorite – it has a smooth and creamy texture and it’s so flavorful!

Butternut Squash Soup Ingredients

To make this Instant Pot Butternut Squash Soup you will need the following ingredients:

• Oil: For sautéing. I used olive oil, but canola or vegetable will work.
• Vegetables: Onion, butternut squash, carrots, celery.
• Garlic: To add an extra layer of flavor. Use freshly minced garlic for the best flavor.
• Herbs: Fresh sage and thyme.
• Apple: Apple adds a great natural sweetness. I like to use a Granny Smith in this recipe.
• Vegetable broth: Use a low sodium broth. If not vegetarian, you can also use chicken.
• Salt and pepper: Added to taste.
• Nutmeg & Cumin: Nutmeg and cumin add a warming and earthy flavor.
• Cream: Use heavy cream for this recipe for an indulgent dish.
• Bacon: Optional but it adds a great smokey flavor.

Steps To Make Butternut Squash Soup in Your Instant Pot

Step One: Saute Aromatics

• If using bacon, saute chopped bacon in the Instant Pot using the Saute function and cook until brown and crispy, about 5 – 6 minutes. Transfer to a paper towel-lined plate. Skip this step if not adding bacon.
• Heat olive oil in the Instant pot on ‘Saute’ setting. Add onion to pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage, and thyme until fragrant, about 1 minute.

Step Two: Pressure Cook Soup

• Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, nutmeg and optional cumin.
• Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes.
• When finished cooking, quick-release pressure.

Step Three: Puree Soup

• Stir in heavy cream. Puree with an immersion blender until desired consistency is reached. Taste and adjust seasoning if necessary.

Step Four: Serve

• Serve immediately, sprinkled with cooked bacon and fresh thyme.

Stovetop Version

Sauté the onion, garlic, herbs (sage & thyme), and optional bacon in a pot over medium heat, then add the squash, carrots, apple, broth, and seasonings; simmer until everything is tender and easily pierced with a fork (about 20 – 25 minutes). Stir in cream, and blend with a handheld immersion blender until smooth.

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

• Peel and de-seed the butternut squash before cubing and adding it to the pressure cooker.
• To make this Instant Pot Butternut Squash soup dairy-free, you can substitute the heavy cream with coconut or almond milk or cashew cream.
• To make it vegan or vegetarian, omit the bacon and replace heavy cream with coconut cream/milk.
• Let the soup cool completely before storing if making ahead of time.

Storage Directions

You can either keep the soup refrigerated in the refrigerator for 4 to 5 days, or freeze for up to 3 months.

Can you make it ahead of time?

This butternut squash soup is such a great option for meal prep and meal planning. Let the soup cool completely before placing it in an airtight container. It will keep for around 4 to 5 days in the fridge and can be reheated on the stovetop.

Can you freeze it?

Yes, you can freeze this Instant Pot Butternut Squash Soup for up to 3 months. Let the soup cool completely and then portion it out and transfer to freezer-safe containers.

Thaw it in the fridge or partially submerge the container in water for a few hours before reheating. Be sure to give it a stir before reheating and heat slowly as the soup contains cream.

If you are planning to batch cook and freeze this soup, you can also omit the cream and add it later after thawing and reheating it.

How To Make the Soup Creamy and Smooth?

I prefer to blend my soup so it has a super smooth consistency, and the easiest way to do that is with an immersion blender. Alternatively, you can transfer the soup into a stand blender in batches, just be careful as it will be very hot.

More Easy Instant Pot Soups

If you love this soup, I am sure you will also love these other Instant pot soups. They are quick, easy, and full of flavor!

• Instant Pot White Bean Chili
• Instant Pot Chicken Noodle Soup
• Instant Pot Ham and Potato Soup
• Instant Pot Zuppa Toscana
• Instant Pot Ham and Bean Soup

If you enjoyed this Butternut Squash Soup recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.

Instant Pot Butternut Squash Soup

Easy Instant Pot butternut squash soup that’s creamy, cozy, and ready in 10 minutes. Dairy-free option. Perfect gluten-free fall weeknight dinner. Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients  

• 1 Tablespoon olive oil
• 1 small yellow onion chopped, about 1 cup
• 3 cloves garlic, minced
• 4 sage leaves
• 3 thyme sprigs
• 1 large butternut squash (about 2.5 lbs), Peeled, de-seeded and chopped into 1-inch pieces (6-8 cups chopped)
• 3 large carrots, sliced into 1/2-inch pieces
• 1 celery stalks, chopped
• 1 Granny Smith apple, chopped
• 4 cups low sodium vegetable broth, or chicken broth
• 1 teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• ⅛ teaspoon ground nutmeg
• ½ teaspoon ground cumin, optional
• ⅓ cup heavy cream, or coconut cream/milk
• Cooked crumbled bacon, optional

Instructions 

Instant Pot Version

• If using bacon, saute chopped bacon in the Instant Pot using the Saute function and cook until brown and crispy, about 5 – 6 minutes. Transfer to a paper towel-lined plate. Skip this step if not adding bacon.
• Heat olive oil in the Instant pot on ‘Saute’ setting. Add onion to pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
• Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, nutmeg and optional cumin. Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes. When finished cooking, quick-release pressure.
• Stir in heavy cream. Puree with an immersion blender until desired consistency is reached. Taste and adjust seasoning if necessary.
• Serve immediately, sprinkled with cooked bacon.

Stovetop Version

• Sauté the aromatics: Heat oil or butter in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened, then stir in garlic, sage, and thyme, cooking just until fragrant.
• Add vegetables and broth: Add butternut squash, carrots, celery, apple, seasonings, and broth. Stir to combine.
• Simmer until tender: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the squash and carrots are soft.
• Blend and finish: Use an immersion blender to puree the soup until smooth (or blend in batches). Stir in heavy cream, adjust seasoning, and serve warm.

Video

Notes

• Peel and de-seed the butternut squash before cubing and adding it to the pressure cooker.
• To make this Instant Pot Butternut Squash soup dairy-free, you can substitute the heavy cream with coconut or almond milk or cashew cream.
• To make it vegan or vegetarian, omit the bacon and replace heavy cream with coconut milk/cream.
• Let the soup cool completely before storing if making ahead of time.

Nutrition

• Calories: 259 kcal
• Carbohydrates: 40 g
• Protein: 4 g
• Fat: 11 g
• Saturated Fat: 5 g
• Cholesterol: 27 mg
• Sodium: 638 mg
• Potassium: 945 mg
• Fiber: 8 g
• Sugar: 13 g
• Vitamin A: 27971 IU
• Vitamin C: 48 mg
• Calcium: 138 mg
• Iron: 2 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.