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Cozy Instant Pot Butternut Squash Soup in Just 30 Minutes

Instant Pot Butternut Squash Soup

This velvety Instant Pot Butternut Squash Soup combines sweet, nutty squash with aromatic herbs and warm spices for a comforting dish that comes together in just 30 minutes. Perfect for busy weeknights or elegant entertaining.
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Total Time 30 minutes
Course Starter
Cuisine American

Ingredients
  

  • 1 medium butternut squash about 2-3 pounds, peeled, seeded, and cubed
  • 1 medium yellow onion roughly chopped
  • 2 medium carrots peeled and chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 cups vegetable or chicken broth low-sodium preferred
  • 1 teaspoon dried sage or 1 tablespoon fresh, chopped
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream or coconut milk plus more for garnish
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: roasted pumpkin seeds crispy sage leaves, swirl of cream, croutons

Instructions
 

  • Prepare the Instant Pot: Set your Instant Pot to the Sauté function and add olive oil. Allow it to heat until shimmering but not smoking.
  • Sauté the aromatics: Add the chopped onion and cook for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  • Add remaining ingredients: Add the butternut squash cubes, carrots, dried sage, nutmeg, cinnamon, salt, and pepper. Stir to coat the vegetables with the spices.
  • Pour in the broth: Add the vegetable or chicken broth, making sure all ingredients are submerged. If needed, add a bit more broth or water.
  • Pressure cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on High Pressure for 8 minutes, then allow a natural release for 5 minutes before carefully performing a quick release.
  • Blend until smooth: Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a regular blender (being careful with the hot liquid).
  • Finish with cream: Return the soup to the Instant Pot if you used a regular blender. Stir in the heavy cream or coconut milk and adjust seasoning to taste.
  • Serve warm: Ladle into bowls and garnish as desired with a swirl of cream, roasted pumpkin seeds, or crispy sage leaves.

Notes

  • For meal prep, this soup freezes beautifully for up to 3 months. Freeze before adding the cream and add it when reheating.
  • The soup will thicken as it cools. When reheating, you may need to add a splash of broth or water to reach your desired consistency.
  • For a time-saving shortcut, many grocery stores sell pre-cut butternut squash in the produce section.
  • If you prefer a thinner soup, simply add more broth after blending until you reach your desired consistency.
  • For a dairy-free version, coconut milk creates an equally luxurious texture with a subtle tropical note that complements the squash beautifully.