Instant Pot Butternut Squash Soup

It’s chilly outside, and all you want is something warm, smooth, and full of flavor. This butternut squash soup does exactly that. It wraps you up in a bowl of deep golden comfort, with sweet squash, mellow garlic, and a silky finish—all done faster than you’d expect, thanks to the Instant Pot.

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You don’t need cream to make this soup taste rich. Just a few simple ingredients cooked under pressure until tender, then blended smooth. The result? A naturally sweet and savory soup that tastes like it simmered for hours but comes together in under 30 minutes. Add a drizzle of coconut milk, a dash of nutmeg, or toasted seeds if you want, but even plain, it’s strong on its own.

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Why This Instant Pot Soup Works So Well

You’ll be surprised how deep the flavor is with just a handful of ingredients. The Instant Pot gets the squash buttery soft in no time, which makes blending smooth and easy.

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• Quick cook time with pressure – No need to roast anything ahead.
• Only one pot needed – No stovetop juggling or extra cleanup.
• Naturally creamy – Butternut squash breaks down beautifully with just broth.

This soup works as a main or a starter. It’s great on busy nights and also fancy enough to serve for guests with crusty bread or grilled cheese on the side.

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Simple Ingredients That Build Flavor

All pantry basics, nothing fussy. Each one brings something to the bowl.

• Butternut squash – Peeled and cubed. Sweet, earthy, and creamy when cooked.
• Onion and garlic – Mellow out during cooking and help anchor the sweetness.
• Vegetable broth – Forms the base of the soup and adds depth.
• Olive oil – Used to sauté and bring out the aromatics.
• Salt, pepper, and nutmeg – Seasoning that supports the squash without overwhelming it.

You can add coconut milk at the end or swirl in cream, but even on its own, the soup has great body and flavor.

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How to Make Butternut Squash Soup in the Instant Pot

Each step is simple, and the Instant Pot handles most of the heavy lifting.

• Sauté the aromatics
  Turn on the sauté function. Add olive oil, onion, and garlic. Stir and cook until the onion turns soft and fragrant, about 4–5 minutes.
• Add squash and broth
  Toss in cubed butternut squash. Pour in the broth, add salt, pepper, and a small pinch of nutmeg.
• Pressure cook
  Close the lid. Cook on HIGH pressure for 10 minutes. Let the pressure release naturally for 5 minutes before venting.
• Blend the soup
  Use an immersion blender directly in the pot, or transfer in batches to a blender. Blend until completely smooth.
• Adjust and serve
  Taste and adjust seasoning. Add more broth if it’s too thick, or stir in coconut milk if desired. Serve hot.

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What to Serve with Butternut Squash Soup

Side Dish	Why It Works
Garlic bread	Soaks up the creamy soup nicely
Grilled cheese sandwich	Adds crispiness and rich cheese contrast
Arugula salad	Light and peppery, balances the sweetness
Roasted Brussels sprouts	Adds a deeper roasted crunch
Crusty sourdough slices	Keeps things rustic and hearty
Apple walnut salad	Bright and fresh with crunch
Savory muffins	Cornbread or cheese muffins work great

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Storage and Reheat Notes

Make extra—this soup gets better the next day.

• Refrigerate: Store in a covered container for up to 4 days. Reheat on the stove over low heat or in the microwave, stirring occasionally.
• Freeze: Cools down and freezes well. Freeze flat in bags or in single portions for quick meals later.
• Reheat tip: Stir gently and add a splash of broth or water to loosen the texture after chilling.

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Helpful FAQs

Can I use frozen butternut squash?
Yes. No need to thaw—just add an extra minute to the cook time.

Is this soup dairy-free?
It is naturally dairy-free. Add coconut milk or skip it entirely for a lighter version.

Can I roast the squash first?
You can, but it’s not needed. Pressure cooking makes the squash tender and brings out its flavor without roasting.

What if I don’t have an immersion blender?
A standard blender works. Just blend in batches and be careful with the heat—keep a towel over the lid.