This Instant Pot Butternut Squash Soup is rich and velvety. It’s full of dreamy fall flavors and is ready in a flash thanks to the Instant Pot. It’s the perfect bowl of comfort on cooler days! 

As the weather starts to cool down, most of us are looking for more soup recipes. Lasagna Soup,  Creamy Zuppa Toscana, and this Butternut Squash soup are some of our favorites for soup weather!a bowl of soup next to a pitcher of cream

One of the best things about fall is the reintroduction of “soup weather.” I love a big bowl of soup with a hunk of crusty bread when the weather is chilly. There’s just nothing better!

My daughter is an even bigger fan of soup weather than I am. Whenever it’s a rainy day, she always asks if we can have soup for dinner. 

a bowl of butternut squash soup

Tomato Soup is her favorite, but we mix it up with all different kinds and this Instant Pot Butternut Squash Soup is an easy, healthy option.

This is actually a very healthy and lighter-on-calories soup, that still has a natural richness thanks to the butternut squash. I love it for nights when I don’t want a heavy meal, but still want something substantial.

Ingredients for Instant Pot Butternut Squash Soup

  • chicken broth
  • garlic
  • celery
  • carrots
  • onion
  • butternut squash
  • fresh sage
  • ground nutmeg
  • heavy cream
  • salt + pepper

ingredients for soup in glass bowls

How to Make Instant Pot Butternut Squash Soup – Step by Step

Step 1: Add Ingredients to Instant Pot

Add the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.

Step 2: Pressure Cook

Attach the lid and ensure the valve is in the sealing position. Cook on manual high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.

step by step graphic for how to make soup in the instant pot

Step 3: Blend

Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth– about 2 minutes.

Step 4: Add Cream

Stir in the heavy cream and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.

a bowl of butternut squash soup

Tips and Notes 

  • Make sure to chop your butternut squash into roughly the same size for even cooking. About 1 inch cubes is what I recommend.
  • If you prefer a chunkier soup, blend with with the immersion blender for less time. Only blend until it reaches the consistency you like.
  • Vegetarian and Vegan Options: to make this Butternut Squash soup vegetarian, simply swap the chicken broth for vegetable broth.
  • For a vegan alternative, replace the heavy cream with a mixture of your favorite non-dairy milk (1/2 cup) and cornstarch (1 Tablespoon.) Whisk together to form a slurry then stir in to the soup at the end of cooking.

a spoon in a bowl of soup

More Instant Pot Recipes You Might Enjoy!

a bowl of butternut squash soup
5 from 6 ratings

Instant Pot Butternut Squash Soup

Yield: 8
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This Instant Pot Butternut Squash Soup is rich and velvety. It's full of dreamy fall flavors and is ready in a flash thanks to the Instant Pot. It's the perfect bowl of comfort on cooler days!

Ingredients

  • 3 cups chicken broth
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 2 carrots, peeled and sliced
  • 1 small yellow onion, chopped
  • 1 medium butternut squash, peeled, seeded, and chopped into 1 inch cubes (about 4 cups)
  • 2 Tablespoons fresh sage leaves
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup heavy cream
  • salt and pepper, to taste

Equipment

  • Instant Pot/Pressure Cooker

Instructions
 

  • Add the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
  • Attach the lid and ensure the valve is in the sealing position. Cook on manual high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
  • Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth-- about 2 minutes.
  • Stir in the heavy cream and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • Make sure to chop your butternut squash into roughly the same size for even cooking. About 1 inch cubes is what I recommend.
  • If you prefer a chunkier soup, blend with with the immersion blender for less time. Only blend until it reaches the consistency you like.
  • Vegetarian and Vegan Options: to make this Butternut Squash soup vegetarian, simply swap the chicken broth for vegetable broth.
  • For a vegan alternative, replace the heavy cream with a mixture of your favorite non-dairy milk (1/2 cup) and cornstarch (1 Tablespoon.) Whisk together to form a slurry then stir in to the soup at the end of cooking.
Cuisine: American
Course: Main
Calories: 82kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 331mg, Potassium: 367mg, Fiber: 2g, Sugar: 2g, Vitamin A: 7594IU, Vitamin C: 23mg, Calcium: 62mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.