- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
This vegetarian butternut squash soup with garlic and ginger is so flavourful; it only takes a few minutes in your Instant Pot®!
4 people made this
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic
- 450g butternut squash - peeled, seeded and cut into 2cm pieces
- 1L vegetable stock
- 1 tablespoon soft brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 240ml double cream
MethodPrep:20min ›Cook:35min ›Extra time:5min resting › Ready in:1hr
- Turn on a multi-functional pressure cooker (such as Instant Pot® and select the Saute function. Heat olive oil and add onion; cook until softened, about 7 minutes. Add garlic and cook for 1 minute more.
- Combine butternut squash, vegetable stock, brown sugar, salt, black pepper and ginger in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
- Stir in cream and serve!
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Instant Pot Butternut Squash Soup + Tutorial Published: Jul 26, 2018 · Modified: Nov 28, 2019 by Bintu · This post may contain affiliate links. This Instant Pot Butternut Squash Soup is warming, indulgent and creamy while being vegan and super healthy. Easy to whip up and packed full of flavor, this is a pressure cooker butternut squash soup that is satisfying and filling with none of the guilt. Suitable for Vegan, Gluten Free, Paleo and Whole30 diets. Post includes Weight Watchers points. Slow cooker and stovetop methods also included. It is about to get colder and we know that colder months require bowlfuls of soup. And this Instant Pot Butternut Squash Soup with Apple is perfect for fall. Instant Pot Butternut Squash Soup with Apple is an easy to make dump and start Instant Pot recipe. Simply dump the ingredients in and let the Instant Pot do the rest for you. Yeap. It really just is that easy, which means I will be making it aaaaallllll season long. What exactly makes this Instant Pot Butternut Squash Soup sooooo amazing? I&rsquoll let you in on the three secrets to this soup: It is packed full of warming spices (helloooo cinnamon and allspice). The addition of apple adds an extra little hint of sweetness. A dash of coconut milk to boost that velvety texture. This soup is so lusciously thick. Thick enough to (almost) stand your soup spoon up in, yet it is light and healthy. So it is totally okay to reach for that second or third bowl. #winwin Pressure Cooker Butternut Squash Soup is also a fantastic make-ahead soup. Whip up a batch and keep it for at least 4 days in the fridge. Just the thing for meal prep (more on this below). Package it up in bowls or soup flasks and then grab as and when you need. Instant Pot Butternut Squash Soup Recipe
- 1 tablespoon extra virgin olive oil
- 1 ½ cups onion - diced
- 4 cloves garlic - minced
- 8 cups butternut squash - peeled and cut into 1 inch cubes (about 4 pounds)
- 1 quart homemade chicken stock
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1/8 teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
Nutrition Information Per Serving
Instant Pot Butternut Squash Soup Recipe – Panera Copycat!
I don’t know about you, but I LOVE Panera’s Autumn Squash soup (which is a butternut squash soup). It is one of their seasonal soups that you can only get a few months out of the year… PLUS it’s pretty expensive (more than $6 for a bowl where I live!).
So I found a popular butternut squash soup recipe and modified it to be cooked up right in the Instant Pot! If you love Panera’s Autumn Squash recipe, you’ll love this one! I tried it on the stove top and the taste was comparable – but cooking it in the instant pot was so much faster! It’s definitely one of those set it and forget it recipes.
Butternut Squash Soup – First Step
The first step is to sauté some chopped onion. Many Instant Pots have a Sauté button that gets the job done fast. Once the onion begins to soften, it is time to add the other ingredients.
No need to spend too much time chopping the onion or any of the veggies because it will all get blended together in the end. The Instant Pot can handle some good sized chunks.
Add the butternut squash, carrots, chicken broth, apple cider (note – NOT apple cider vinegar!), curry powder, cinnamon, and nutmeg to the Instant Pot. If you cannot find apple cider, you can sub apple juice.
How long to cook butternut squash soup in the Instant Pot?
Put the lid on and set to seal. Cook for only 6 minutes! Of course, it does take some time for the Instant Pot to come to pressure, around 15 minutes. Then I let it sit for 10 minutes after the cooking time to naturally release some pressure because it helps reduce splattering. Quick release the remaining pressure.
The veggies come out super soft and ready to be blended! It fills my 8 cup blender to the top, but still works wonderfully. Or for an even easier option, use an immersion blender right there in the instant pot! Super handy!
Now it is time to add the remaining ingredients: pumpkin, butter, cream cheese, and brown sugar. Blend in the goodness. Add some salt, to taste, too.
Squash Soup Blender Option
If you use a blender and it is already filled to the top, pour half of the blended soup mixture back into the Instant Pot. Then add the pumpkin, butter, cream cheese, and brown sugar to the mixture remaining in the blender. Blend it up, then add it back to the Instant Pot as well and stir it all together.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic
- 1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
- 5 cups vegetable broth
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon curry powder (Optional)
- 1 cup heavy whipping cream
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
Instant Pot Butternut Squash Soup
I quickly realized, my beloved Instant Pot could whip up this soup faster than any other appliance in my kitchen. I cooked up some onion, bell pepper and garlic on the saute function and added in the remaining squash, apples, spices and chicken broth. The apples are an unexpected ingredient for most people, but they add a nice sweetness to the recipe and really round out the flavors nicely. I highly recommend that you don&rsquot forgo that ingredient!
I used pre-cut butternut squash to make life even easier. Squash is one of the few vegetables I will pay a few extra bucks for the convenience of having it pre-cut. I really just don&rsquot enjoy tackling a squash unless I have to. Frozen cubed squash is another great time saver for this recipe and is much more cost effective.
How to make butternut squash soup
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Whether you’re making this soup in your Instant Pot or on stove top, begin by adding your holy trinity of veggies into the pot. Onions, carrots, and celery are a such a great way to start any soup. They deliver so much flavour to the finished product.
Sauté these three ingredients with a tablespoon or two of water, until softened, about 5 minutes. I’m using water to limit the calories here, but if you prefer, you may also use a neutral oil to sauté.
Next, you will add all remaining ingredients to your pot, except for the milk. If using your Instant Pot, close the lid, set the valve to sealing position, and set to high pressure for 6 minutes. Keep in mind, it will take about 15 minutes to reach pressure. If you’re cooking on your stove top, bring your pot to a boil, and then reduce heat to a simmer for about 20-25 minutes until fork tender.
While the soup is cooking, this is a good time to prepare your sour cream, if using. Then refrigerate until needed.
When your soup is cooked, use an immersion blender to puree the ingredients. If you do not have an immersion blender, you may carefully transfer the soup in batches to a stand blender.
Once smooth, stir in your Cashew Milk or plant milk of choice. Use soy or coconut milk if avoiding nuts. Taste for seasoning and add more salt and pepper if desired.
Then serve in bowls, garnished with Dairy Free Sour Cream (Cashew Cream) if using.
WHAT’S IN THE INSTANT POT BUTTERNUT SQUASH SOUP
For this soup recipe, we are using butternut squash but you can also cut up kabocha squash, sweet potatoes, carrots and other root vegetables of choice. With the Instant Pot, cooking a butternut squash soup only takes 5 minutes (plus pressure build-up), so you can have a nutritious meal ready in less than half an hour. We used some seeds and fried shallots to top the soup for added crunch and texture.
We’ve added some thickened cream at the end but for a vegan and dairy-free version, you can use thickened coconut milk instead.
This soup will keep for 4-5 days in the fridge and even longer in the freezer, making it a perfect meal prep and batch cooking recipe. We hope you enjoy our Instant Pot butternut squash soup as much as we did!
Instant Pot Squash Soup Flavor Tips
There are so many different ways to flavor squash soup. It’s important to taste the soup after pureeing it and adjusting the seasonings to your tastes if needed.
For a spicier version, add extra hot sauce. For an extra bold autumn flavor, double the cinnamon and nutmeg. This soup doesn’t need any added sweetener because the Dole Fruit and Veggie Blend is sweet enough on its own.
You may want to add a splash of coconut milk as a garnish that gives the soup extra creaminess. No matter how you flavor it, this is a great basic recipe for Instant Pot butternut squash soup that couldn’t be easier to make.
- In a large stock pot, sauté your onion and garlic in a little oil for about 5 minutes.
- Place the rest of the ingredients, except the coconut milk, and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender, about 30-40 minutes.
- Add the 1/2 cup coconut milk and blend your soup in a large blender (in batches if necessary) until smooth and creamy.
- For quicker preparation, but pre-cut butternut squash cubes and pre-cut cauliflower florets.
- Frozen butternut squash may be used.
- Using an immersion blender will work, but it won’t yield as smooth and creamy of a result.
- If you don’t have a problem with dairy, half and half or heavy cream may be substituted in place of the coconut milk. You an also omit the milk all together.
- Leave out the red pepper flakes for a more mild soup.
*Prep time is for if you purchase pre-cut butternut squash and cauliflower or cut them ahead of time. Add about 10 minutes if you need to chop those vegetables.
**Cook time denotes actual cooking time in the Instant Pot and doesn’t include time for coming to pressure or natural pressure release. Add about 20 minutes for those.