Cozy Instant Pot Butternut Squash Soup

I keep coming back to this soup when the weather turns cool. My Instant Pot makes the butternut squash incredibly tender, and the texture comes out restaurant smooth without adding any cream.

The butter does all the work here, giving me that silky richness I want. I love how the cinnamon and nutmeg bring out the squash’s natural sweetness without making it taste like dessert.

What makes this Instant Pot Butternut Squash Soup a keeper for years to come

I make this recipe at least once a week during fall because it requires so little hands-on time. The pressure cooker blends all the flavors together in just 10 minutes, which feels almost too easy for something this satisfying.

The carrot adds a subtle sweetness that balances the earthy squash perfectly. I always double the batch because it reheats beautifully for quick lunches throughout the week.

My family requests this soup constantly, and I never get tired of making it. The leftovers freeze well, so I can pull out a container whenever I need something warm and nourishing without any effort.

If you love simple pressure cooker soups, my Roasted Tomato Garlic Soup Recipe has that same cozy vibe with bright tomato flavor, and the Cabbage Soup gives you another hearty option that’s just as easy to throw together.

Everything you need for the perfect Instant Pot Butternut Squash Soup

• 1 tablespoon olive oil
• 1 cup chopped sweet yellow onion
• 2 cloves garlic, minced
• 3 cups low sodium vegetable broth (chicken broth works if you’re not keeping it vegetarian)
• 1 large carrot, sliced into half-inch pieces (adds natural sweetness)
• 1 large butternut squash (about 3 pounds), peeled, seeded, and chopped into 1-inch pieces (should give you about 8 cups)
• 2 tablespoons butter (this is what makes it creamy without cream – you can skip it for dairy-free)
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

My Method for Instant Pot Butternut Squash Soup

1. Turn on the sauté function on your Instant Pot and add the olive oil. Once the pot is hot (about 2 minutes), add the onion and cook until it starts to soften, about 2 minutes. Add the garlic and stir constantly for 30 seconds until fragrant. Press Cancel to turn off the heat.
2. Pour in 1 cup of the vegetable broth and use a wooden spoon to scrape up any bits stuck to the bottom of the pot. This step prevents the burn notice and adds flavor to your soup.
3. Add the remaining 2 cups of broth, carrot pieces, butternut squash cubes, butter, salt, pepper, cinnamon, and nutmeg to the pot. Stir everything together so the spices distribute evenly.
4. Close the Instant Pot lid and move the steam release valve to the sealing position. Set the pressure cook function to 10 minutes at high pressure. The pot will take about 15 minutes to come to pressure before the timer starts counting down.
5. When the cook time ends, leave the Instant Pot alone for 10 minutes to allow the pressure to release naturally. After 10 minutes, carefully move the steam release valve to venting using a long spoon handle to release any remaining pressure.
6. Once the pin drops, open the lid and use an immersion blender to puree the soup directly in the pot until completely smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender (be careful with hot liquids). Taste and adjust salt and pepper as needed.
7. Serve hot with a drizzle of coconut milk or a sprinkle of pepitas if desired. The soup should be thick and creamy with a beautiful orange color.

My kitchen secrets for getting this Butternut Squash Soup just right

I always choose a butternut squash that feels heavy for its size with firm skin. The stem should be intact, and I avoid any squash with green streaks since that means it’s not fully ripe.

Microwaving the whole squash for 5 minutes before cutting makes peeling so much easier. I pierce it a few times with a fork first, then the skin practically falls off after it cools for a minute.

I start with less salt than I think I need because I can always add more after blending. Once you’ve added too much salt, there’s no going back, so I taste and adjust at the end when I can really judge the flavor.

When I usually serve my Butternut Squash Soup

I serve this soup with crusty bread or rolls for dipping into that silky texture. A simple green salad on the side makes it feel like a complete meal without much extra work.

This soup works perfectly for meal prep since it keeps in the fridge for up to 4 days. I portion it into containers on Sunday and reheat it throughout the week for easy lunches that actually taste homemade.