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Easy Butternut Squash Soup Recipe with Small Dish of Salt

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


Optional Garnish Ideas:


  • 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.



  • 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.


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