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This Instant Pot butternut squash soup recipe is rich and creamy, laced with warm spices, and has a sweet earthy flavor that’s enhanced with a touch of brown sugar. It’s the perfect fall soup, and the best part is, it’s made from start-to-finish in the Instant Pot with just 15 minutes of hands-on prep time!
Every fall my mom makes an incredible squash soup. It’s creamy and velvety with warm spices, a hint of sweet maple, and rich squash flavor.
She makes it with four types of squash: butternut, acorn, buttercup, and pumpkin. And she roasts them first to bring out their natural sweet, earthy flavor.
My mom’s soup is truly something special, and if you have about three hours to spend in the kitchen I highly recommend it. (You can take a look at my mom’s squash soup recipe. Just don’t judge my pictures too harshly, I had only been blogging for about six months, lol!)
But what about those crazy busy crisp fall days that deserve a great butternut squash soup?
This pressure cooker butternut squash soup recipe features the same creamy texture, warm spices, subtle sweetness, and rich winter squash flavor. However, I simplify the process a little and make it in a fraction of the time!
Instant Pot Butternut Squash Soup Recipe
This nutritious butternut soup recipe was inspired by my mom’s squash soup. It has the same richness, creamy texture, and subtle sweet spiced flavor.
There are two main differences between this soup compared with my mom’s soup. For starters, I only used butternut squash instead of a combination of four types of winter squash. Additionally, I make the whole soup from start-to-finish in an electric pressure cooker.
Instead of roasting the squash to bring out its natural sweet, caramelized earthy flavor, I sauté it until it starts to turn golden and caramelize in spots. It’s a huge time-saver!
Once the butternut squash is caramelized a bit, I add all the other ingredients to the Instant Pot and let it do its thing. This squash soup only needs to cook for 8 minutes at high pressure.
Ingredients
In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.
- Unsalted butter – to sauté the onion and squash
- Onion – for depth of flavor
- Butternut squash – this winter squash is the star of the show; if you’re using a whole squash you’ll need to peel it, remove the seeds, and cut it into cubes
- Vegetable stock – or chicken stock for richer flavor
- Light brown sugar – this adds a subtle sweetness with notes of molasses that bring out the naturally sweet, earthy flavor of butternut
- Salt and black pepper – these are basic spices that elevate the flavor of almost anything
- Cinnamon, ginger, cloves, and nutmeg – these warm spices are similar to pumpkin pie spice mix, and they pair beautifully with butternut squash; instead of the cinnamon, nutmeg, ginger, and cloves, you can use 1 teaspoon of pumpkin pie spice
- Heavy whipping cream – to add rich flavor and creamy texture to our silky smooth soup
Time-Saving Tip
Look for prepped butternut squash in the produce area of the grocery store! You can usually find it peeled, de-seeded, and cubed.
How to Make Butternut Squash Soup From Scratch
You’ll be surprised at how easy it is to make homemade squash soup from scratch. And you can easily make it in an Instant Pot, slow cooker, or on the stovetop.
How to Make Butternut Squash Soup in an Instant Pot
- Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
- Turn on the “Sauté” function on the Instant Pot and cook the onion and squash in butter until the squash starts to turn golden in spots, stirring occasionally.
- Add all the remaining ingredients except the cream. Cover the pot, make sure it’s set to “Seal”, cook on “Manual, High Pressure” for 8 minutes, and let it do a natural pressure release.
- Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
- Stir in the cream, and then serve.
How to Make Butternut Squash Soup in a Slow Cooker
- Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
- Add all ingredients except the cream to a Crockpot. Cook until the squash is tender, on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
- Stir in the cream, and then serve.
Pro Tip: For deeper flavor, roast the cubed squash with 2 tablespoons olive oil in a 400F oven for 25 to 30 minutes before step 2 above.
How to Make Butternut Squash Soup on the Stovetop
- Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
- Add the squash and butter to a 5-quart pot and cook the onion and the squash until the squash starts to turn golden in spots, stirring occasionally.
- Add all the remaining ingredients except the cream. Bring the soup up to a boil, cover the pot, and cook until the squash is tender, about 30 minutes, stirring occasionally.
- Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
- Stir in the cream, and then serve.
Variations
Curried Butternut Squash Soup
If you like Indian food, you’ll love the curried version of this soup!
To make the Indian version, make the following changes to the recipe below:
- After the onion and squash are sautéed, add 1 minced jalapeño and sauté for 1 minute.
- Add 1 tablespoon curry powder along with the other spices.
- For something really special, omit the brown sugar and use 2 tablespoons of mango chutney instead.
- Serve with fresh lemon wedges to squeeze on top.
Thai Butternut Squash Soup
This versatile squash soup is also easy to transform into a Thai flavor profile!
For the Thai version, make these changes to the recipe below:
- Use coconut oil instead of butter, and canned full-fat coconut milk instead of heavy whipping cream.
- After the onion and squash are sautéed, add 2 cloves crushed garlic and 1 tablespoon fresh ginger and sauté for 1 minute.
- Omit the cinnamon, ginger, cloves, and nutmeg and use 2 tablespoons Thai red curry paste and 1 teaspoon fish sauce (the fish sauce is optional!).
- Serve garnished with fresh cilantro along with fresh lime wedges to squeeze into the soup.
Special Diet-Friendly
As it is written, this soup is naturally gluten free.
For the paleo version, use coconut oil or ghee instead of butter; coconut sugar instead of brown sugar; and coconut milk instead of heavy whipping cream.
For the vegan version, use coconut oil or olive oil instead of butter, and coconut milk instead of heavy whipping cream.
Butternut Squash Soup Recipe FAQs
Can You Leave the Skin on Butternut Squash?
Butternut squash skin is tough, and not pleasant to eat. If you’re making soup, it’s best to peel butternut squash.
However, if you want to roast butternut squash whole you can leave the peel on before roasting, and then scoop out the flesh from the peel after the squash is cooked.
How Do You Thicken Butternut Squash Soup?
This butternut squash soup is naturally thickened with the squash when you puree the soup. There is no need for additional thickeners like flour, cornstarch, etc.
Can I Make Butternut Squash Soup Ahead of Time?
Yes! This soup is perfect for meal prep or to make and stash in your freezer.
Store this soup in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer.
What Goes Well with Butternut Squash Soup?
This soup is the epitome of autumn flavor. It makes a great lunch or a beautiful start to dinner. Serve it up with any of the following:
- Maple Bourbon Buttermilk Biscuits
- 30 Minute Butter Dill Baked Salmon with Roasted Asparagus
- Pear Kale Salad with Candied Almonds and Crumbled Cheese
- Low Carb Biscuits Recipe (Red Lobster Cheddar Bay Biscuits Copycat)
- Apple Walnut Rainbow Swiss Chard Salad
- Caramelized Onion Tartlets
More Butternut Squash Recipes to Try
- Cheddar and Thyme Butternut Squash Gratin
- Butternut Squash Bundt Cake with Maple Glaze
- Sweet and Spicy Beef, Butternut, and White Bean Stew
- Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Instant Pot Butternut Squash Soup Recipe
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Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion chopped
- 3 pounds butternut squash, peeled, de-seeded, and cubed
- 5 cups vegetable stock or chicken stock
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh-grated whole nutmeg
- 1/2 cup heavy whipping cream
Optional Garnish Ideas:
- Raw pumpkin seeds toasted
- Brown butter
- Heavy whipping cream
- Cinnamon stick
- Freshly-grated nutmeg
- Fresh herbs such as parsley, chives, thyme, or sage
Instructions
- Turn the Instant Pot on, press “Sauté”, and wait 2 minutes for the pot to heat up.
- Add the butter and once melted, add the onion and butternut squash and cook until the squash is golden in spots, about 7 to 10 minutes, stirring occasionally. Press “Cancel” to stop sautéing.
- Add the vegetable stock, brown sugar, salt, black pepper, cinnamon, nutmeg, ginger, and cloves, and give it a stir. Turn the pot on Manual, High Pressure for 8 minutes, and then do a quick release.
- Carefully puree the soup using an immersion blender, or let it cool slightly and use a regular blender working in batches if it doesn’t all fit at once. Stir in the heavy whipping cream.
- Serve with any garnishes you like.
Video
Notes
- Recipe Yield and Serving Size: This recipe makes about 8 cups, or 8 (1-cup) servings.
- Nutritional Information: Nutrition information for this recipe was calculated without the optional garnishes.
- Storage: Store this soup in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer.
- Pumpkin Pie Spice Mix: Instead of the cinnamon, nutmeg, ginger, and cloves, you can use 1 teaspoon of pumpkin pie spice.
- If Keeping This Vegetarian Isn’t a Concern: For deeper flavor, use chicken stock instead of vegetable stock.
- Paleo Version: Use coconut oil or ghee instead of butter; coconut sugar instead of brown sugar; and coconut milk instead of heavy whipping cream.
- Vegan Version: Use coconut oil or olive oil instead of butter, and coconut milk instead of heavy whipping cream.
How to Make Butternut Squash Soup in a Slow Cooker
- Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
- Add all ingredients except the cream to a Crockpot. Cook until the squash is tender, on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
- Stir in the cream, and then serve.
How to Make Butternut Squash Soup on the Stovetop
- Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
- Add the squash and butter to a 5-quart pot and cook the onion and the squash until the squash starts to turn golden in spots, stirring occasionally.
- Add all the remaining ingredients except the cream. Bring the soup up to a boil, cover the pot, and cook until the squash is tender, about 30 minutes, stirring occasionally.
- Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
- Stir in the cream, and then serve.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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