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Easy Butternut Squash Soup Recipe with Small Dish of Salt
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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!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Time for the Instant Pot to Come Up to Pressure 10 minutes
Servings 8 servings
Calories 203kcal

Ingredients

Optional Garnish Ideas:

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

  • This recipe makes about 8 cups, or 8 (1-cup) servings.
  • Nutrition information was calculated without the optional garnishes.
  • Store this soup in an airtight container for up to 1 week in the fridge or up to 6 months in the freezer.
  • For instructions on how to make this recipe in a slow cooker or on the stovetop, please see the post above.
  • Instead of the cinnamon, nutmeg, ginger, and cloves, you can use 1 teaspoon of pumpkin pie spice.
  • 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.

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