This Instant Pot butternut squash soup is super simple to make on any chilly night thanks to our pressure cooker. You’re going to love it!
Nothing is more soothing than a big bowl of hot soup on a cold night; it’s like a big hug in every spoonful!
This Instant Pot butternut squash soup is full of seasonally sweet and delicious butternut squash, carrots and celery, earthy sage, and nutmeg, and smooth cream blended all together to perfection.
Not only is this super easy to make, but it’s also great to make ahead! You can freeze this Instant Pot butternut squash soup for later, so whenever the craving hits, it’ll be ready for you.
Trust me, this Instant Pot butternut squash soup will be the star of your soup season!
Looking for similar flavors but with more creaminess? Try this butternut squash soup with cream cheese!
Table of Contents
Ingredients for Instant Pot butternut squash soup
- Butternut squash – This bright orange squash is full of vitamins, fiber, and antioxidants! It’s sweet, and fluffy, a total crowd-pleaser.
- Carrots – These will add a bright orange color and extra sweetness.
- Celery/onions/garlic – A classic trio in most soups that adds delicious flavor.
- Sage – Fresh is best! Sage is earthy and savory and tends to be an herb we use a lot around the holidays.
- Nutmeg – Nutmeg will add sweetness and nuttiness to our soup.
- Chicken stock – Feel free to use homemade, or your favorite store-bought variety.
- Heavy Cream – This will add a smooth, velvety texture to our soup.
Make it vegan
If you’d like to make this soup completely free from all animal products, that’s easy!
Simply substitute the chicken stock for your favorite veggie stock, and replace the heavy cream with coconut milk.
How to prepare butternut squash?
Preparing a butternut squash couldn’t be easier! Don’t let the size fool you, these big boys are easy to prep and clean, in a snap.
(Most major grocery stores will have prepared butternut squash available upon request, so don’t be afraid to ask!)
First, peel the butternut squash.
Next, simply cut the butternut squash lengthwise, and scoop out all of the seeds with a spoon.
Then, using a sharp chef’s knife, dice the butternut squash into cubes.
Now your squash is ready to use!
Freeze ahead
This Instant Pot butternut squash soup can be made ahead of time and frozen for later use.
Simply prepare as directed, and cool thoroughly.
Pour cooled soup into freezer-safe containers, (or ice cube trays!) and freeze for up to 3 months.
What is an Instant Pot?
An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Storage and leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Craving something smooth and creamy? Try my Instant Pot Broccoli Cheddar Soup.
- Love veggies? Try my Instant Pot Zucchini Soup.
- Need something hearty and healthy? Try my Healthy French Lentil Soup.
- Want a new way to use leftover turkey? Try my Instant Pot Turkey Noodle Soup.
Instant Pot Butternut Squash Soup
Ingredients
- 3 cups chicken broth
- 3 cloves garlic minced
- 2 celery stalks sliced
- 2 large carrots peeled and sliced
- 1 small yellow onion chopped
- 1 medium butternut squash peeled, seeded, and cut into 1 inch cubes (about 4 cups)
- 2 tablespoons fresh sage leaves
- 1/8 teaspoon ground nutmeg
- 1/3 cup heavy cream
- Salt and pepper to taste
Instructions
- Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
- Attach the lid and ensure the valve is in the sealing position.
- Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute.
- Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth – about 2 minutes.
- Stir in the heavy cream and enjoy.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
