Instant Pot Butternut Squash Soup Recipe
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!
Servings 8 servings
Calories 203kcal
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
Serving: 1cup | Calories: 203kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 893mg | Potassium: 630mg | Fiber: 4g | Sugar: 9g | Vitamin A: 18788IU | Vitamin C: 37mg | Calcium: 99mg | Iron: 1mg