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Butternut Squash Soup Pot

Featured in Cozy soups to warm your heart.

Enjoy fall in a bowl with this quick butternut squash soup. Sweet squash meets tender carrots, tangy apple, and fragrant herbs, all pressure cooked and blended until silky smooth. Coconut milk adds richness, while optional crunchy toppings like pumpkin seeds make each bite extra special.
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Maria from tastyhush
Updated on Wed, 04 Jun 2025 18:11:16 GMT
Cozy Butternut Squash Soup in Instant Pot Pin it
Cozy Butternut Squash Soup in Instant Pot | tastyhush.com
Using an Instant Pot to fix soup makes cooking so much easier, especially when it comes to cozy favorites like a butternut squash option. It’s creamy, super tasty, and ready in under half an hour—perfect for chilly days. Butternut squash stands out with a sweet and subtle nut flavor that works great as the base here. With pressure cooking, you get soup that's smooth like velvet and packed with taste. It's filling and good for you. Check out this totally doable walk-through, plus ideas for swaps, tips, and how to serve it up.

Vibrant Butternut Squash

Butternut squash totally brings the magic. Whether you want to peel and chop a fresh one or grab pre-cut chunks, you’re good. If you’re working with a whole squash, pop it in the microwave for a few minutes to make peeling a breeze. Stores like Costco often keep pre-chopped squash handy—it’ll get you to dinner fast.

Bold Aromatics

You can't skip onion and garlic. Chop up a sweet onion and mince three garlic cloves. Looking for extra depth? Toss in carrots or celery too. If you sauté them all together first, you’re boosting that sweet, layered flavor.

Herbs and Spices

  • Cinnamon & Nutmeg Both add a snuggly, warm feeling to every bite.
  • Cayenne Pepper Chuck in a touch if you love some heat.
  • Thyme & Sage Fresh herbs lift the sweetness with some woodsy tastes.
  • Thai Red Curry Paste Want things spicy and bold? Two spoons of this will give you those Thai vibes.

Flavorful Broth

Choose chicken stock for a deeper flavor or keep it meatless with veggie broth—totally up to you and still super tasty.

Smooth Creaminess

  • Heavy Cream or Butter Need extra richness? Stir these in at the end for a richer bowl.
  • Coconut Milk Full-fat coconut milk keeps things vegan and silky. Mix it in after blending for that instant creaminess.

Extra Seasonings

Start with salt and pepper and see how you like it. Soy sauce also works if you want deeper umami notes.

Sauté the Good Stuff

Turn on the sauté setting in your Instant Pot. Pour in some olive oil or a splash of water if you want to skip oil. When it’s hot, toss in the onions and cook until they look soft, about two minutes. Garlic goes next—stir it for half a minute so it doesn't burn.

Pile in Everything

Now drop in the cubed butternut squash, pour in the broth, and add your herbs and spices. If you went with carrots or celery, throw those in now too. Just make sure your squash is covered with liquid.

Get Pressure Cooking

Lid on, valve to 'Sealing,' and pick 10 to 12 minutes on high pressure. Added carrots or celery? It might need a bit more time—no big deal.

Quick Release the Steam

When the cook time is up, let the pot hang out for 10 minutes so pressure drops. Then, switch the valve to release the rest. Be careful of the escaping steam as you take the lid off.

Blend Everything Smooth

Blend it up right in the pot with an immersion blender, or work in batches with your stand blender. Keep going until your soup is super smooth and creamy.

Stir in Some Creaminess

Now’s the moment for your coconut milk, cream, or butter—whichever you picked. Give it all a mix so it turns out perfectly creamy.

Tricks for Butternut Squash Prep

Microwaving makes peeling much easier. Or, just buy it pre-cut if you want to skip the hassle. Fast and simple.

Bump Up the Taste

Fry up onions, garlic, and ginger first to capture that sweet layered flavor. Roasting the squash in the oven or air fryer before it goes in the Instant Pot adds even more flavor—think caramelized goodness.

Swaps & Skips

  • Switch the Broth Swap veggie out for chicken if you want deeper flavor.
  • Go Herbal Thyme and bay leaf will give a nice herbal bump.
  • No Coconut? Leave it out or use some peanut butter for a twist.
  • Extra Heat Sprinkle in more cayenne or add hot sauce to spice things up.

Keep and Reheat

Leftovers stay fresh in a sealed container in the fridge for up to six days. Or stash it in the freezer for three months. When it’s time to eat, thaw completely (if frozen) and gently warm up on medium—don’t let it boil to keep that creamy vibe.

What to Eat with It

  • Salad and Toasty Bread These make it a full meal in no time.
  • Cheesy Sandwich Try it alongside a gooey grilled cheese with vegan mozzarella for ultimate comfort.
  • Spring Rolls or Peanut Tempeh Craving Thai style? Pair it up with these on the side.

Thoughts on Warm Butternut Squash Soup

What makes this Instant Pot soup a winner? It’s easy, velvety-smooth, super flavorful, and works for all kinds of diets. Whip it up for daily meal prep or wow your family for a special dinner.

Soup, Butternut Squash, Instant Pot

Creamy, comforting, and full of flavor, this butternut squash soup made in your Instant Pot is ready in no time. With warm spices like nutmeg and cinnamon, plus a splash of coconut milk, it's a dinner everyone will love.

Prep Time
20 Minutes
Cook Time
8 Minutes
Total Time
28 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (Around 8 cups)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 small onion, finely chopped.
02 2 tablespoons of olive oil or another cooking oil you prefer.
03 4 minced garlic cloves.
04 1 medium carrot, diced and peeled.
05 1 Granny Smith apple, diced after removing the core.
06 1 large butternut squash (around 2-3 lbs), peeled, seeded, and cut into cubes.
07 2 sprigs of fresh sage leaves, finely chopped (or 1 teaspoon dried sage).
08 4 cups of vegetable broth.
09 1 teaspoon of ground cinnamon.
10 1/4 teaspoon optional cayenne for a touch of heat.
11 A pinch of nutmeg.
12 Salt and pepper to taste.
13 1 14-ounce can of full-fat coconut milk.
14 Optional toppings: crunchy pumpkin seeds, fresh herbs, crispy bacon bits, etc.

Instructions

Step 01

Chop up the onion, carrot, and apple. Cube the peeled butternut squash. Mince the garlic and if using fresh sage, chop it up.

Step 02

Into your Instant Pot, throw in the squash cubes, onion, carrot, apple, garlic, vegetable broth, sage, nutmeg, cinnamon, cayenne (if using), and a bit of salt and pepper. Stir it all together.

Step 03

Secure the lid, ensuring the vent is on 'Sealing'. Select 'Manual' or 'Pressure Cook', then hit 'Pressure' until 'High Pressure' is lit. Use the +/- buttons to set it to 8 minutes.

Step 04

Let it cook for those 8 minutes. Once it’s done, aim the vent to 'Venting' to release the steam quickly. Don’t remove the lid until the steam’s completely gone and the valve has dropped.

Step 05

Take out and toss the sage. Blend the soup until it’s creamy with a stick blender. If you’re using a traditional blender, work in batches and be super careful with hot soup.

Step 06

Pour in the coconut milk and stir it through until fully mixed.

Step 07

Taste the soup and feel free to add a little more salt, pepper, or cayenne if you think it needs it.

Step 08

Dish up the warm soup and, if you want, add goodies like crispy bacon bits, fresh herbs, or pumpkin seeds on top.

Notes

  1. This dish is naturally vegan and free of gluten.
  2. You can play around with the spice levels to suit your liking.
  3. Add extra cayenne if you like a little more heat.
  4. Want it creamier? Stir in some more coconut milk or swap it for a different non-dairy creamer.

Tools You'll Need

  • Instant Pot.
  • Stick blender or standard blender.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 200
  • Total Fat: 10 g
  • Total Carbohydrate: 30 g
  • Protein: 2 g