Instant Pot Butternut Squash Soup
This Instant Pot Butternut Squash Soup is creamy, cozy, and comes together fast. Made with simple ingredients like onion, garlic, broth, and squash, it's a comforting bowl of warmth perfect for chilly evenings or busy weeknights. Naturally smooth without needing cream.
Equipment
- Instant Pot Used to pressure cook the soup
- Immersion Blender To blend the soup directly in the pot
- Cutting board and knife For prepping vegetables
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups butternut squash peeled and cubed
- 3 cups vegetable broth
- ¼ teaspoon ground nutmeg optional
- salt and pepper to taste
Instructions
- Set Instant Pot to sauté. Add olive oil, onion, and garlic. Cook for 4–5 minutes until soft.
- Add the cubed butternut squash, vegetable broth, nutmeg, salt, and pepper. Stir everything well.
- Seal the lid and cook on HIGH pressure for 10 minutes. Let the pressure release naturally for 5 minutes.
- Open the lid. Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning.
- Ladle into bowls. Garnish with fresh herbs or a swirl of coconut milk if desired.
Notes
- Add roasted seeds or croutons for crunch.
- Use frozen squash to save prep time—no need to adjust the cook time.
- Leftovers thicken in the fridge, so thin with broth when reheating.
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