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Creamy butternut squash soup topped with pumpkin seeds and a swirl of cream in a white bowl

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
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.