While I typically make my Instant Pot Butternut Squash Soup with Apples and Spices, I had a few reader requests for an Instant Pot Butternut Squash Soup with less than five ingredients and no apples – so today, I’m bringing you a streamlined and super simple Instant Pot Soup that is ready to enjoy in less than 40 minutes!
Instant Pot Squash Soup Recipe
Butternut squash is one of the few vegetables that all of my daycare kids can agree on, so I’ve found several ways to serve it:
- Butternut Squash Mac n’Cheese
- Mashed with butter and salt or butter and honey
- Butternut Squash Spaghetti Sauce
- Roasted with Spices
By far one of the easiest (and tastiest) ways to serve butternut squash is as a soup! It’s naturally creamy and rich without the use of cream or thickeners and you can play up the flavor profile however you’d like – emphasizing it’s sweet notes or amping up the heat for a spicier version.
Today’s butternut squash soup is mildly sweet but well-balanced with the addition of onions and garlic. You can serve as-is, or offer different toppings for everyone to garnish or spice up their soup. Think croutons, bacon bits, sautéed veggies, red chile pepper flakes, cinnamon, etc – there are so many different ways you can serve this soup while keeping the base recipe the same.
Is this butternut squash soup vegan? You can absolutely make this soup recipe vegan by using a vegetable broth. This recipe is smooth and velvety without the use of any creams.
Can this instant pot soup recipe be made in a crockpot? Absolutely! The cook time is all that will change – you will need to cook or soften the squash (it takes about 3 hours on high) and then when you place all of the ingredients in the slow cooker, the cooking time will be 3 hours on high or 5-6 hours on low.
Can you freeze this butternut squash soup? Yes! Let the soup cool completely and freeze in your favorite freezer-safe containers and use within 3 months. (This set of freezer containers is a crazy bargain.)
What are the health benefits of butternut squash? Butternut squash is a great source of vitamin A – just one cup provides 300% of your recommended daily intake (so having some twice a week fills your quota), and also vitamin C at 50% of your daily recommended intake. It’s also a great source of fiber, potassium, and magnesium – and many of us are magnesium deficient, causing sleep issues and stopping us from properly absorbing calcium.
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Instant Pot Squash Soup Ingredients
- Butternut squash
- Olive Oil or Butter
- Onion, minced
- Garlic, sliced
- Chicken or Vegetable Stock <– check out our recipe for Instant Pot Chicken Stock
- Salt and pepper, to taste
Scroll down to the printable recipe card for full measurements.
Tip: add additional seasonings as desired and available. Cajun, pumpkin pie, Italian – all make great additions individually.
Kitchen Tools You May Find Helpful
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
- Measuring Cups and Spoons
- Sharp Kitchen Knife
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Squash Soup in the Instant Pot
To cook the squash:
Cut your squash in half and clean the seeds out.
Place trivet in Instant Pot and add 1/2 cup of water.
Place the squash over the trivet and close lid.
Set to manual, high pressure, for 10 minutes. Natural release.
Carefully remove squash from Instant Pot and scoop out the flesh.
To make the soup:
Place the olive oil or butter in the IP on the saute setting.
When the oil is hot, add the onion and garlic. Cook until onion is translucent and garlic is fragrant.
Add the squash (removed from it’s skin) and stir well to incorporate.
Turn off the saute setting and add the stock and seasonings.
Place the lid on the IP and select Soup setting for 10 minutes.
Natural release. Adjust seasoning to taste before serving.
Grab your free printable for our Instant Pot Squash Soup recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
To cook the squash:
To make the soup:
Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 217mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 28g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This Instant Pot Soup recipe is a great way to get kids to eat their vegetables and makes a comforting appetizer or side dish on a cold, blustery day.