Instant Pot Butternut Squash Soup

This instant pot butternut squash soup is so delicious and definitely an autumn must make soup! It only takes about 30 minutes prep to finish and tastes so good. It is filled with warm spices that help highlight the lovely flavors of the butternut squash and give this soup some depth.

This soup only takes 10 minutes actual cook time in the instant pot but when you add in the warm up time and pressure release time it ends up being closer to 20 minutes! The other part of the time for this recipe is spent peeling and chunking up the butternut squash.

I have found the best way to peel a butternut squash is with a heavy duty vegetable peeler. If you have one with a serrated edge it helps dig into the flesh and take off the peel without slipping. You can also use a sharp knife and cut the squash in half so you have a flat surface to set the squash on while you take off the peel with a knife. You remove the seeds with a spoon and if you are feeling ambitious you can save the seeds for roasting. Sometimes I’m feeling ambitious enough to do that and other times I just throw them away.

My preferred method to blend this soup is with an immersion blender, it makes it super smooth that way. If you don’t own an immersion blender, you can spoon out the chunks and blend them in a blender, be careful doing this though as hot things in a blender tend to explode, you can blend them if you leave a small vent in your lid for the steam to escape and cover the blender with a towel to avoid anything popping out onto you. The point is it can be done, but please be careful when blending hot things. You can also use a food processor to blend or you can also use a fork to mash up everything or an electric mixer with a whisk attachment. Everything will be very soft after cooking so it should blend really easily.

What you need to make instant pot butternut squash soup:

Serves 4 adults

• 1 large butternut squash – peeled, seeds removed and cut into chunks
• 2 apples – any apple will work, peeled and cored
• 1 tablespoon salt
• 1/4 cup salted butter
• 5 cups water
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper – this gives the soup the perfect touch of heat, not hot but balances with soup, if you don’t want heat reduce to a pinch or leave out
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground coriander – optional but I love it in this soup
• 2 tablespoons maple syrup – you can also use molasses or half maple, half molasses
• 1 cup milk of choice

Instructions

1. Prepare your butternut squash by peeling, removing seeds and cutting into chunks, peel and core apples and place both into instant pot.
2. Add salt, butter, water, onion powder, cayenne pepper, ground nutmeg, ground cinnamon, black pepper, ground coriander, maple syrup or molasses and reserve the milk for after cooking.
3. Cook on high pressure for 10 minutes then do a quick release.
4. Use an immersion blender to get the soup extra smooth or spoon out chunks and blend in a food processor or blender, careful that it doesn’t explode on you or you can mash everything up with a fork or use an electric mixer with a whisk attachment, the squash and apples will all be very tender and should blender very easily.
5. After blending, add milk of choice and stir. Taste for salt and texture, if you need to thin the soup or it is too salty, add more milk to thin.
6. Serve and enjoy!

Here are a few other instant pot recipes you may love:

• Instant Pot Ham and Lima Beans RECIPE HERE
• Instant Pot Lemony Rice RECIPE HERE
• Instant Pot Paella RECIPE HERE
• Instant Pot Cranberry Chicken with Balsamic Reduction RECIPE HERE
• Instant Pot Thai Chicken Coconut Curry RECIPE HERE
• The Best Instant Pot Apple Butter RECIPE HERE
• Instant Pot Lentil Minestrone Soup RECIPE HERE

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Instant Pot Butternut Squash Soup

This soup is delicious and easy to make! The instant pot speeds up the process and helps create a silky smooth soup that is balanced with beautiful spices and depth of flavor.

Course Dinner, instant pot, Main Course, Soup

Cuisine American, Dinner, main course, Soup

Keyword Apple, Butternut squash, Dinner, Fall, Instant Pot, Soup, Weeknight Dinner

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

warming time and release time for instant pot 10 minutes minutes

Servings 4 servings

Ingredients

• 1 large butternut squash – peeled seeds removed and cut into chunks
• 2 apples – any apple will work peeled and cored
• 1 tablespoon salt
• 1/4 cup salted butter
• 5 cups water
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper – this gives the soup the perfect touch of heat not hot but balances with soup, if you don’t want heat reduce to a pinch or leave out
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground coriander – optional but I love it in this soup
• 2 tablespoons maple syrup – you can also use molasses or half maple half molasses
• 1 cup milk of choice

Instructions

• Prepare your butternut squash by peeling, removing seeds and cutting into chunks, peel and core apples and place both into instant pot.
• Add salt, butter, water, onion powder, cayenne pepper, ground nutmeg, ground cinnamon, black pepper, ground coriander, maple syrup or molasses and reserve the milk for after cooking.
• Cook on high pressure for 10 minutes then do a quick release.
• Use an immersion blender to get the soup extra smooth or spoon out chunks and blend in a food processor or blender, careful that it doesn’t explode on you or you can mash everything up with a fork or use an electric mixer with a whisk attachment, the squash and apples will all be very tender and should blender very easily.
• After blending, add milk of choice and stir. Taste for salt and texture, if you need to thin the soup or it is too salty, add more milk to thin.
• Serve and enjoy!