If you are looking for a cozy, velvety soup that feels like a warm hug on a chilly day, this Instant Pot Butternut Squash Soup Recipe is your new best friend in the kitchen. It’s vibrant, silky smooth, and packed with subtle spices that bring out the naturally sweet, nutty flavor of butternut squash. What makes this soup even more irresistible is how quickly it comes together using the Instant Pot, making it perfect for busy weeknights or anytime you want a nourishing bowl of comfort without fuss.
Ingredients You’ll Need
Getting the perfect bowl of this soup starts with simple, wholesome ingredients that each play a crucial role in building layers of flavor, creaminess, and color. Every component has a purpose, from the earthy sweetness of the squash to the rich creaminess contributed by coconut milk.
- 4 pounds butternut squash: The star of the dish, tender and sweet, peeled and chopped for easy cooking.
- 1 tablespoon olive oil: Adds a subtle fruity undertone and helps sauté the onions beautifully.
- 1 tablespoon butter: Brings richness and depth to the base of the soup.
- 1/2 medium onion: Offers a savory sweetness that balances the squash’s natural sugars.
- 3 cloves garlic: Infuses a gentle pungency that brightens the soup.
- 1 large carrot: Adds natural sweetness and beautiful orange hues.
- 1 large Russet potato: Boosts the silky texture and thickens the soup without flour or cream.
- 3 cups chicken or veggie broth: The flavorful liquid base that carries all the ingredients together.
- 1/2 teaspoon ground cinnamon: Provides a warm, aromatic note that complements the squash.
- 1/4 teaspoon ground nutmeg: Enhances the cozy spices and rounds out the flavor profile.
- Salt & pepper: Essential for seasoning and bringing all the flavors to life.
- 1 (5.4 ounce) can coconut milk: Used full fat for creamy richness and a subtle tropical twist.
How to Make Instant Pot Butternut Squash Soup Recipe
Step 1: Prepare Your Ingredients
Start by peeling, seeding, and roughly chopping the butternut squash into roughly 1.5-inch pieces. I find it easiest to cut the squash into quarters and then carefully slice off the thick peel with a knife, as potato peelers don’t always work well on such a tough skin. Peel and slice the carrot, dice the potato, and chop the onion while you’re at it. Mince the garlic cloves for that lovely punch in flavor.
Step 2: Sauté Onion in the Instant Pot
Set your Instant Pot to the sauté function, add olive oil and butter, and toss in the chopped onion. Let it cook for about 5 minutes until soft and fragrant. This step lays a savory foundation that makes the whole soup richer and more flavorful.
Step 3: Add Aromatics and Vegetables
Next, stir in the minced garlic briefly so it doesn’t burn, then pour in the broth. Add the cinnamon and nutmeg for those subtle warming spices. Toss in the carrot, potato, and butternut squash pieces, spread everything out evenly, and secure the lid. Make sure the valve is set to “sealing” so the pressure builds up for cooking.
Step 4: Pressure Cook the Soup
Set your Instant Pot to high pressure for 10 minutes. Keep in mind it will take an additional 10 to 15 minutes for the Instant Pot to come to pressure before the cooking timer even starts. This pressure cooking quickly softens the squash and vegetables, marrying all the flavors seamlessly.
Step 5: Release Pressure and Blend
When cooking finishes, either perform a quick release or let the pressure come down naturally, whichever you prefer. Then, carefully blend the soup until velvety smooth. Using an immersion blender works great for this, but if you use a regular blender, just be cautious with hot liquids. Allowing the soup to cool slightly before blending will make the process safer and easier.
Step 6: Stir in Coconut Milk and Seasoning
The final touch is stirring in the full-fat coconut milk—this gives the soup a luscious creaminess that traditional cream can’t match, plus a subtle, exotic flavor twist. Season with salt and pepper generously, starting with at least 1/2 teaspoon of salt and adjusting according to your taste. This balance is key to making the flavors shine.
How to Serve Instant Pot Butternut Squash Soup Recipe
Garnishes
Garnishing is your chance to add a little personality and texture to the smooth soup. Toasted pumpkin seeds bring a satisfying crunch and visual contrast, while a swirl of extra coconut milk or a dollop of Greek yogurt adds creaminess with some tang. Fresh herbs like chopped parsley or chives give a pop of color and brightness that complement the spices perfectly.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast to sop up every last drop. If you want something lighter, try serving it alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, roasted chicken or a simple pan-seared fish also complement this soup beautifully.
Creative Ways to Present
Elevate your presentation by serving the soup in rustic bread bowls for a cozy, edible container that’s sure to impress guests. Drizzle tiny drops of chili oil for a subtle warmth, or add a sprinkle of toasted coconut flakes to highlight the coconut milk’s tropical note. Playing with toppings turns this humble soup into a star centerpiece.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Butternut Squash Soup Recipe stores beautifully in airtight containers in the refrigerator for 3 to 4 days. The flavors often deepen overnight, making it even tastier the next day. Just give it a quick stir before reheating.
Freezing
For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Portion it out beforehand so you can thaw just what you need. When ready, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to ensure even warming without scorching. Alternatively, use a microwave-safe bowl and heat in short bursts, stirring in between to keep the texture smooth and creamy. You might want to add a splash of broth or coconut milk if it thickens too much.
FAQs
Can I make this Instant Pot Butternut Squash Soup Recipe vegan?
Absolutely! Just opt for vegetable broth instead of chicken broth, and you’re all set for a delicious plant-based meal. The coconut milk keeps it creamy without any dairy.
Is it necessary to peel the butternut squash?
Yes, peeling is recommended because the skin is tough and doesn’t soften well during cooking. Although it’s edible, peeling ensures the soup is perfectly smooth and creamy.
Can I use frozen butternut squash?
You can use frozen squash, but it may require slightly less cooking time. Since frozen squash is usually pre-cut and peeled, it can definitely speed up prep, making the Instant Pot Butternut Squash Soup Recipe even more convenient.
What if I don’t have coconut milk?
If coconut milk isn’t available, you can substitute with heavy cream, half-and-half, or even a non-dairy milk like almond or cashew milk. Just keep in mind coconut milk adds a distinct richness and slight sweetness that is a lovely match for this soup.
Can I add other spices or ingredients?
Definitely! Feel free to experiment by adding ginger for a zing, curry powder for an exotic twist, or even a handful of roasted red peppers for extra depth. The Instant Pot Butternut Squash Soup Recipe is versatile and welcoming to your creativity.
Final Thoughts
This Instant Pot Butternut Squash Soup Recipe is truly a kitchen gem — effortless to make, luxuriously creamy, and filled with vibrant flavors that comfort and satisfy. Whether you’re cooking for family, friends, or just yourself, this soup will become a go-to dish you’ll want to return to again and again. So grab your Instant Pot, get cozy in your kitchen, and enjoy a steaming bowl of happiness that celebrates the magic of butternut squash.
Print
Instant Pot Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and comforting Instant Pot Butternut Squash Soup made with tender squash, aromatic spices, and rich coconut milk. This easy recipe combines butternut squash, carrot, potato, and warming spices for a flavorful, healthy soup ready in under 30 minutes using the Instant Pot.
Ingredients
Squash and Vegetables
- 4 pounds butternut squash, peeled, seeded, & cut into pieces
- 1/2 medium onion, chopped
- 1 large carrot, peeled & sliced
- 1 large Russet potato, peeled & diced
- 3 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cups chicken or vegetable broth
- 1 (5.4 ounce) can coconut milk (full fat recommended)
Spices & Seasonings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste (recommended at least 1/2 teaspoon salt)
Instructions
- Prep the Vegetables: Prep your squash by cutting it into roughly 1.5″ pieces. Peel the butternut squash by cutting it into quarters and slicing off the thick skin with a knife. Chop the onion, peel and slice the carrot, and peel and dice the potato.
- Sauté Aromatics: Turn on the Instant Pot to the sauté setting. Add the olive oil, butter, and chopped onion to the pot. Cook, stirring occasionally, for about 5 minutes until the onion is soft and translucent.
- Add Ingredients and Pressure Cook: Add the minced garlic, broth, ground cinnamon, ground nutmeg, sliced carrot, diced potato, and butternut squash pieces to the Instant Pot. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. It will take 10-15 minutes to reach pressure before the timer starts.
- Release Pressure: When cooking is complete, either perform a quick pressure release immediately or allow the pressure to release naturally, depending on your preference.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. If using a regular blender, carefully transfer soup in batches and blend until creamy. Let the soup cool slightly if needed to avoid splattering.
- Finish and Season: Stir the full-fat coconut milk into the blended soup until fully incorporated. Season with salt and pepper to taste, using at least 1/2 teaspoon salt for balanced flavor. Serve hot.
Notes
- Peeling butternut squash with a knife after cutting into quarters works better than using a peeler due to its thick skin.
- You can use either chicken or vegetable broth for a vegetarian version.
- Full-fat coconut milk adds richness and creaminess; light coconut milk will reduce the richness.
- Adjust seasoning according to taste; the soup benefits from a generous amount of salt and pepper.
- Be careful when blending hot soup to avoid burns; let it cool slightly or blend in small batches.
