Instant Pot Creamy Butternut Squash Soup

Discover the ultimate comfort food for cozy evenings: our Creamy Instant Pot Butternut Squash Soup. This recipe transforms simple ingredients into a silky smooth, incredibly flavorful dish. Thanks to your Instant Pot, you’ll enjoy restaurant-quality soup with minimal effort. It’s the perfect, warming meal as the weather cools.

Why You’ll Love This Soup

You’ll adore this Creamy Instant Pot Butternut Squash Soup for many reasons.

• It’s quick and easy, perfect for busy weeknights.
• The texture is wonderfully rich and velvety smooth.
• Enjoy a delightful balance of sweet and savory notes.
• This soup is a healthy and nutritious meal option.
• It serves beautifully for holiday gatherings or simple family dinners.
• The recipe features a straightforward and accessible ingredient list.

Ingredients

Gather these simple ingredients to create your delicious Creamy Instant Pot Butternut Squash Soup:

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup chopped onion, about ½-inch pieces
• ½ cup chopped celery, about ½-inch pieces
• ½ cup chopped carrots, about ½-inch pieces
• 1 clove garlic, minced
• 1 (3½ to 4-pound) butternut squash, peeled, seeded, and chopped into ½-inch cubes
• 4 cups chicken stock or broth (I use 4 cups water mixed with 4 teaspoons roasted chicken base)
• ½ teaspoon poultry seasoning
• ⅛ teaspoon cayenne pepper, optional
• ½ cup heavy cream
• salt, to taste
• black pepper, to taste
• additional heavy cream, for garnish, optional
• roasted pepitas, for garnish, optional

Notes & Substitutions

You can easily customize this butternut squash soup. For poultry seasoning, use store-bought or make your own with sage, thyme, rosemary, and marjoram. Pepitas are pumpkin seeds, often found in the baking or snack aisle; roasted and salted ones add a lovely crunch. For a vegetarian or vegan version, swap chicken stock for vegetable broth and omit the heavy cream, or use full-fat coconut milk for creaminess. Save time by buying pre-cubed butternut squash.

Equipment

You’ll need just a few key pieces of equipment for this recipe:

• A 6-quart or 8-quart Instant Pot
• Sharp chef’s knife and cutting board
• Immersion blender or a regular blender
• Measuring cups and spoons
• Heat-resistant spatula or spoon

Instructions

Follow these easy steps to make your Creamy Instant Pot Butternut Squash Soup:

1. Turn your Instant Pot on using the SAUTE function (normal heat). Once it indicates HOT, add the olive oil and butter. When the butter has melted, add the chopped onions, celery, and carrots. Cook, stirring frequently, until the vegetables begin to soften, about 3 to 4 minutes.
2. Add the minced garlic. Cook, stirring constantly, for one minute until fragrant. Press CANCEL to turn the Instant Pot off.
3. Add the butternut squash cubes, chicken stock or broth, poultry seasoning, and cayenne pepper (if using). Season with salt and black pepper to taste (I use 1 teaspoon kosher salt and ½ teaspoon black pepper). Stir everything to combine well.
4. Secure the lid on the Instant Pot and turn the steam release knob to the SEALING position. Cook at high pressure for 15 minutes. Note that the Instant Pot will take about 15 minutes to come up to pressure before the cooking time officially begins.
5. Once the cooking time finishes, press CANCEL to turn the Instant Pot off. Allow the pressure to naturally release for 10 minutes. Afterward, quick-release any remaining pressure by carefully turning the steam release knob to VENTING.
6. Purée the soup until it’s completely smooth using an immersion blender directly in the pot. If you don’t have an immersion blender, carefully transfer the soup in small batches to a regular blender. Allow the soup to cool slightly first, and never fill the blender more than half full. Hold the blender lid on tightly with a kitchen towel for safety.
7. Add the heavy cream to the smooth soup. Stir until it is fully incorporated and the soup is beautifully creamy. Taste the soup and adjust seasoning with additional salt and pepper, if needed, to your preference.
8. Ladle the warm Creamy Instant Pot Butternut Squash Soup into individual bowls. For an extra touch, swirl in a bit of additional heavy cream and sprinkle with roasted pepitas before serving. Enjoy your homemade, comforting soup!

Pro Tips & Troubleshooting

Achieve perfect results with these helpful tips for your creamy butternut squash soup. Ensure all your butternut squash cubes are roughly the same ½-inch size for even cooking. To safely peel butternut squash, carefully trim both ends, then use a sharp vegetable peeler or knife to remove the skin. For blending hot soup in a regular blender, fill the pitcher only halfway, vent the lid by removing the center cap, and cover it with a kitchen towel to prevent pressure buildup and splatters. For maximum freshness, store leftover soup in an airtight container in the refrigerator. If freezing, do so before adding the heavy cream; stir it in when reheating. Serve this delicious soup with a dollop of sour cream or a sprinkle of fresh herbs.

Serving, Storage & Variations

Serve your luscious Creamy Instant Pot Butternut Squash Soup warm, garnished with a swirl of extra heavy cream and a sprinkle of roasted pepitas for texture. It pairs wonderfully with a side of crusty bread for dipping or a fresh green salad for a complete meal. Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup (without the heavy cream) for up to 3 months. When reheating from frozen, thaw it overnight in the fridge and stir in fresh cream before serving.

Experiment with exciting variations! Add cooked, crumbled bacon bits or toasted croutons for extra crunch. Try different spice profiles by incorporating a pinch of ginger, nutmeg, or a touch of curry powder for an exotic twist to your butternut squash soup.

Nutrition

This Creamy Instant Pot Butternut Squash Soup is not only delicious but also offers nourishing benefits. Butternut squash is rich in vitamins A and C, fiber, and antioxidants, making this soup a wholesome choice. According to WebMD, butternut squash is rich in beta-carotene and alpha-carotene, which the body converts to vitamin A, crucial for immune health.

Note: Nutritional values are estimated per serving and do not include optional garnishes.

FAQ

Got questions about this delightful creamy Instant Pot butternut squash soup? We have answers!

How do I select the best butternut squash?
Choose a squash that feels heavy for its size, has a dull skin (not shiny), and is free from soft spots or blemishes.

Can this soup be made dairy-free?
Yes, absolutely! Substitute the heavy cream with full-fat coconut milk or another dairy-free cream alternative for a delicious dairy-free version.

How long does butternut squash soup last?
This soup stores well in an airtight container in the refrigerator for 3-4 days, or you can freeze it (without cream) for 3 months.

What makes this soup so creamy?
The natural starchiness of the butternut squash, combined with thorough puréeing and the addition of heavy cream, creates its signature silky, creamy texture.

Can I make this soup without an Instant Pot?
While designed for the Instant Pot, you can cook the soup on the stovetop. Sauté ingredients as directed, then simmer the squash in stock until tender (about 20-25 minutes) before blending.

Conclusion

This Creamy Instant Pot Butternut Squash Soup truly is a comforting classic made incredibly simple. With the convenience of the Instant Pot, you get a velvety, flavorful dish ready in no time. It’s the perfect way to bring warmth and deliciousness to your table this season. We encourage you to try this amazing recipe soon! Let us know how much you loved this easy butternut squash soup by leaving a comment and rating below.

Instant Pot Creamy Butternut Squash Soup

This Instant Pot Creamy Butternut Squash Soup recipe offers a quick and easy way to make a rich and velvety soup. Featuring tender butternut squash, aromatic vegetables, and a touch of cream, it's perfect for a comforting meal.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 0.5 cup onion chopped, about ½-inch pieces
• 0.5 cup celery chopped, about ½-inch pieces
• 0.5 cup carrots chopped, about ½-inch pieces
• 1 clove garlic minced
• 1 butternut squash 3½ to 4-pound, peeled, seeded, and chopped into ½-inch cubes
• 4 cups chicken stock or broth (I use 4 cups water mixed with 4 teaspoons roasted chicken base (such as Better Then Bouillon))
• 0.5 teaspoon poultry seasoning
• 0.125 teaspoon cayenne pepper optional
• 0.5 cup heavy cream
• salt to taste
• black pepper to taste
• heavy cream additional, for garnish, optional
• roasted pepitas for garnish, optional

Equipment

• Instant Pot
• Immersion blender
• Regular Blender
• Bowls

Method

 

Steps

1. Set Instant Pot to SAUTE (normal), add olive oil and butter. Once melted, add onions, celery, and carrots, cooking for 3-4 minutes until softened.
2. Stir in minced garlic and cook for one minute, then press CANCEL.
3. Add butternut squash, chicken stock, poultry seasoning, optional cayenne pepper, salt, and pepper; stir to combine.
4. Secure the lid, set steam release to SEALING, and cook on high pressure for 15 minutes.
5. After cooking, press CANCEL, allow a 10-minute natural pressure release, then quick-release any remaining pressure.
6. Use an immersion blender to purée the soup until smooth, or carefully use a regular blender in small batches if preferred.
7. Stir in heavy cream until fully incorporated, then taste and adjust seasoning with salt and pepper as needed.
8. Ladle soup into bowls and garnish with an optional swirl of heavy cream and roasted pepitas.

Notes

The Instant Pot will take about 15 minutes to come up to pressure before cooking begins. If you do not have an immersion blender, you can purée the soup in small batches in a regular blender; ensure the soup cools slightly and do not fill the blender more than half full, holding the lid with a kitchen towel for safety.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com