Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is quick and easy to make! Let the pressure cooker do all the work for this creamy butternut squash soup.

This Butternut Squash Soup recipe takes all the guesswork out of making a creamy, comforting soup in the Instant Pot as we walk you through step-by-step, leaving you with a nourishing meal in just 30 minutes with little prep. You can use a traditional pressure cooker with this recipe as well.

Packed with wholesome ingredients and tons of veggies, this soup is both hearty and healthy, making it a satisfying option for anyone seeking a nutritious, gluten-free, dairy-free, vegan-friendly meal!

An overhead shot of a white bowl of instant pot butternut squash soup with cream, herbs and pumpkin seeds on top on a white background

We just love all the squash that’s in season during the fall and winter months because they make the coziest recipes like our Stuffed Acorn Squash, Crockpot Squash Soup, Buffalo Spaghetti Squash Casserole!

Table of Contents

Why you’ll love this soup

Oh so creamy – Most butternut squash soup recipes have a lot of heavy cream in them, but this soup gets all the creaminess from the broth, veggies, and a touch of coconut milk.
Easily customizable – Whether you need to make this lower salt or lower carb, there’s a substitution for everything below!
Perfect For An Easy Dinner – There are only 15 minutes of prep for this delicious soup. Let the instant pot do most of the work!
Simple Clean Ingredients – So many veggies are packed into each bowl of this butternut squash soup!

Ingredients

To make butternut squash soup you’ll need:

butternut squash (we diced a whole butternut squash but you can buy pre-cubed squash at the grocery store)
celery, carrots
shallots, garlic
fresh ginger, sage leaves, fresh thyme (dried thyme can be swapped for fresh thyme)
anjou pear
vegetable broth, coconut milk
cardamom, salt, and pepper
coconut sugar

Substitutions

Coconut Milk: You can substitute heavy cream or half and half for the coconut milk. I don’t recommend using almond milk or other alternatives because coconut milk’s fat is important for the finished flavor.

Coconut Sugar: Maple syrup or maple sugar make great substitutes for coconut sugar in this recipe. Brown sugar would also work.

Broth: You can use beef broth or chicken broth instead of vegetable broth.

Sodium: If you’re looking to reduce sodium, omit the salt and use a salt-free broth. The nutrition facts reflect using a salt-free broth.

Herbs and Spices: Feel free to add more thyme, rosemary, or sage to this recipe. 1/2 teaspoon of dried herbs will be the perfect amount! You could also try this Curried Butternut Squash Soup for a unique flavor! Add a teaspoon of smoked paprika for some unique smokey flavor.

Roasted Veggies: If you want to try a soup made with roasted veggies, try our Roasted Butternut Squash Soup Recipe.

How to make Instant Pot Butternut Squash Soup

Ingredients for instant pot butternut squash in a pressure cooker before being cooked

Add all ingredients (except coconut milk) to the instant pot. Select the manual setting, high pressure, and set time for 12 minutes, then close the lid and valve.

Ingredients for instant pot butternut squash in a pressure cooker after being cooked before blending

Once finished cooking, manually release the pressure. Remove the thyme sprigs and add the leaves only back in.

Instant pot butternut squash in a pressure cooker being blended with an immersion blender

Using an immersion blender, blend the soup until the contents are fully pureed.

instant pot butternut squash soup in an instant pot with coconut milk being added before being stirred

Once pureed, add in the coconut milk and stir until it is no longer visible.

An overhead shot of instant pot butternut squash soup in an instant pot on a white background

Serve hot, topped with pepitas, chopped chives, and a swirl of coconut cream.

How to thicken this soup

The best way to thicken up Butternut Squash Soup is by adding less broth to the recipe. You can also add a bit of flour or cornstarch to thicken it as well.

Making this recipe in the slow cooker

This recipe can be made in a slow cooker, it will just take longer to complete. To cook this butternut squash soup in a slow cooker, prepare the ingredients as described above then add them to a 6-quart slow cooker and cook for 2-3 hours on high heat or 4-6 on low heat. Resume the instructions as listed in the recipe card once the soup is finished cooking in order to blend and serve.

An overhead shot of a white dish of instant pot butternut squash soup with a ladle taking a large scoop out of it on a white background

Instant Pot tips

Have an extra 5 minutes? By sautéing the shallot, garlic, and ginger in the bottom of the Instant Pot with a little bit of olive oil, you can develop more depth of flavor.
Try it spicy. Adding a couple of dashes of cayenne pepper or a spoonful of chili paste can kick the soup up a notch.
If your pear is not quite ripe you can add another tablespoon of coconut sugar to the recipe. Taste when finished and add it if needed.
If you are sensitive to salt or are using fairly salty broth, skip the added salt. We love to use homemade chicken broth to cut down on the salt content.

An overhead shot of a white bowl of instant pot butternut squash soup with cream, herbs and pumpkin seeds on top with a bowl of soup and herbs on the side

How to serve this soup

Try toppings like:

croutons
pine nuts, pepitas
toasted almonds
chives, cilantro, or microgreens
fresh cracked pepper or cinnamon
bacon
freshly grated parmesan cheese
smoked paprika
sourdough bread

To make this side dish a filling meal:

toss in some cooked white kidney beans or chickpeas
pair with a grilled cheese or chicken tenders
toss in some chicken meatballs or cooked sausage

What salad goes with butternut squash soup?

Any salad would go well with butternut squash soup, but we love to pair it with our Fall Apple Walnut Salad or Easy Kale Salad.

An overhead shot of a white bowl of instant pot butternut squash soup with cream, herbs and pumpkin seeds on top with a dish and bowl of soup on the side

Storage options

How long does butternut squash soup last? : This soup stores well in an airtight container. It can be stored in the fridge for 3-4 days.

Can you freeze butternut squash soup? : You can freeze this recipe for up to 3 months. We like these containers for freezing !

How to freeze Butternut Squash Soup: If you plan to freeze the soup, let it cool then transfer it to an airtight glass container and freeze. To thaw, remove from the freezer and thaw in the fridge for 24 hours.

Reheating: You can reheat this recipe in the microwave or on the stove.

FAQ’s

How do you cut squash for soup?

Start by slicing the bulb off the squash, then slice the butternut squash in half. Scoop out the seeds, then cut the squash into cubes.

Do you have to peel butternut squash for soup?

Yes, we recommend peeling your squash before cutting it.

Can you use butternut squash skin in soup?

There is no harm in leaving the skin on in soup, it tastes fine once cooked and blended.

What if I don’t have an immersion blender?

A regular blender will also work for this recipe. The blender should be rated for hot liquids and be 1000 watts or greater to be able to properly puree the soup.
Be sure to transfer the soup carefully into the blender pitcher because it will be very hot when coming out of the Instant Pot.

a bowl of instant pot butternut squash soup with cream and herbs on top with a bowl of soup and bread in the background

more healthy soup recipes:

Looking for other soup recipes? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy soup cookbook.

For other vegan-friendly soups, try our Sweet Potato Soup, Minestrone Soup, or Pasta Fagioli.