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    Home » Type » Soups

    Easy & Versatile Instant Pot Butternut Squash Soup Recipe (Stovetop and Slow Cooker Directions Too!)

    Published: Nov 20, 2020 · Modified: Oct 19, 2023 by Faith · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video

    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!

    top view of squash soup in cup on blue fabric tablecloth

    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!

    close up front view of cup of instant pot squash soup topped with pumpkin seeds

    In This Article

    • Instant Pot Butternut Squash Soup Recipe
    • Time-Saving Tip
    • How to Make Butternut Squash Soup From Scratch
    • Variations
    • Special Diet-Friendly
    • Butternut Squash Soup Recipe FAQs
    • What Goes Well with Butternut Squash Soup?
    • More Butternut Squash Recipes to Try
    • Instant Pot Butternut Squash Soup Recipe

    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.

    top view of silky smooth butternut soup with instant pot next to it

    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

    an edible mosaic stamp logo 1200 square

    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

    1. Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
    2. 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.
    3. 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.
    4. Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
    5. Stir in the cream, and then serve.

    How to Make Butternut Squash Soup in a Slow Cooker

    1. Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
    2. 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.
    3. Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
    4. 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

    1. Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
    2. 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.
    3. 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.
    4. Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
    5. 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.

    overhead view of 2 mugs of butternut squash soup topped with pepitas

    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.

    cozy instant pot butternut soup servings on blue tablecloth

    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
    pressure cooker butternut squash soup

    Let's Connect

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    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    instant pot butternut squash soup featured image

    Instant Pot Butternut Squash Soup Recipe

    By: Faith Gorsky
    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!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Time for the Instant Pot to Come Up to Pressure 10 minutes mins
    Course Soup
    Cuisine American
    Servings 8 servings
    Calories 203 kcal

    Equipment

    • Instant Pot

    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
    • ½ teaspoon black pepper
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon fresh-grated whole nutmeg
    • ½ 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

    Faith's Tips

    • 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

    1. Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
    2. 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.
    3. Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
    4. 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

    1. Prepare your butternut squash. Peel it, cut off both ends, scoop out the seeds, and cut the squash into 1-inch cubes.
    2. 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.
    3. 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.
    4. Cool slightly and then carefully puree the soup. You can use an immersion blender or transfer it in batches to a regular blender.
    5. Stir in the cream, and then serve.

    Nutrition

    Nutrition Facts
    Instant Pot Butternut Squash Soup Recipe
    Amount Per Serving (1 cup)
    Calories 203 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 7g44%
    Cholesterol 35mg12%
    Sodium 893mg39%
    Potassium 630mg18%
    Carbohydrates 27g9%
    Fiber 4g17%
    Sugar 9g10%
    Protein 2g4%
    Vitamin A 18788IU376%
    Vitamin C 37mg45%
    Calcium 99mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Butternut Squash Soup, Butternut Squash Soup Recipe, Instant Pot Butternut Soup, Instant Pot Butternut Squash Soup, Instant Pot Butternut Squash Soup Recipe, Instant Pot Squash Soup, Pressure Cooker Butternut Squash Soup, Vegan Butternut Squash Soup
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    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. 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. Welcome to An Edible Mosaic!

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