If you’re craving a warm, cozy dish that comes together quickly without skimping on flavor, then this Instant Pot Butternut Squash Soup Recipe is an absolute must-try. Imagine silky, rich soup with a natural sweetness from butternut squash and a hint of aromatic spices, all perfectly blended to comfort your soul. Thanks to the Instant Pot, this soup captures that roasted-depth of flavor with minimal effort, making it the ideal companion for chilly evenings or a healthy weeknight meal that feels indulgent. Whether you’re a seasoned cook or new to the pressure cooker, this recipe will become one of your go-to favorites in no time.

Ingredients You’ll Need

The image shows a white marbled surface with several clear glass bowls and containers arranged neatly. At the center bottom is a bowl filled with bright orange diced pieces of fruit with smooth edges. Around it are small bowls containing white granulated sugar, a dark brown powder, a golden liquid, and another light brown liquid. One container holds small pale cream cubes. There is also a small pile of cream-colored minced pieces on the surface. The overall arrangement is clean and organized, with the light shining softly on the ingredients, making their colors stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are surprisingly simple but each plays a crucial role in creating the balanced taste and smooth texture of this soup. From the earthiness of the butternut squash to the subtle sweetness of apple and the warm touch of cinnamon and nutmeg, every component adds its own magic.

1 tbsp olive oil: Provides the perfect base for sautéing and enriches the flavor with its fruity notes.
1 onion, diced: Adds a savory depth and sweetness when cooked down.
2 cloves garlic, minced: Brings that essential aromatic zing to elevate the soup.
4 cups cubed butternut squash: The star ingredient, offering creaminess and natural sweetness.
1 apple, peeled & diced: Imparts subtle fruity sweetness that balances the spices beautifully.
3 cups vegetable broth: Forms the flavorful liquid foundation while keeping it light and vegetarian.
1/2 tsp salt: Enhances the natural flavors throughout the soup.
1/4 tsp cinnamon: Adds warmth and a cozy fall vibe.
1/4 tsp nutmeg: Complements the cinnamon with a slightly nutty, sweet spice.
1/2 cup coconut milk (or heavy cream): Gives a luscious, creamy finish and adds richness without overpowering the squash’s flavor.

How to Make Instant Pot Butternut Squash Soup Recipe

Step 1: Sauté Aromatics

Begin by setting your Instant Pot to the sauté function and heating the olive oil. Once hot, toss in the diced onions and minced garlic. Let them cook gently until they become translucent and fill the kitchen with that intoxicating aroma—this step builds the flavorful foundation for the soup.

Step 2: Add Main Ingredients and Spices

Next, introduce the cubed butternut squash and diced apple into the pot. Pour in the vegetable broth along with the salt, cinnamon, and nutmeg. These spices aren’t just for seasoning—they infuse the soup with a subtle warmth that transforms this dish from ordinary to unforgettable.

Step 3: Pressure Cook

Seal the Instant Pot lid securely and set it to Manual High Pressure for 8 minutes. This short cooking time is all it takes to soften the squash and apple perfectly, melding their flavors and making the soup easy to blend.

Step 4: Quick-Release and Blend

Once the cooking time is up, carefully perform a quick pressure release. Then, using an immersion blender directly in the pot, puree the soup until it’s silky smooth and velvety. This step is where the magic really happens—transforming chunky veggies into a creamy masterpiece.

Step 5: Stir in Creaminess and Season

Finally, stir in the coconut milk or heavy cream to enrich the texture and add a subtle sweetness. Taste the soup and adjust salt or spices if needed. If you like a bit of heat, this is the perfect moment to add a dash of cayenne pepper for a gentle kick.

How to Serve Instant Pot Butternut Squash Soup Recipe

Three white bowls filled with smooth orange soup are placed on a white marbled surface. Each bowl has a swirl of white cream on top, with some small green herbs and tiny pieces of bacon or nuts in the center of the swirl. Around the bowls, there are several toasted round slices of bread with a golden brown crust. Two copper spoons rest near the bowls, adding a warm metallic touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can bring your soup to the next level. A drizzle of extra coconut milk or cream adds an elegant swirl, while fresh herbs like chopped parsley or thyme provide a refreshing contrast. Toasted pumpkin seeds sprinkled on top introduce a delightful crunch that’s both fun and flavorful.

Side Dishes

This soup pairs wonderfully with crusty bread for dipping or a light salad if you’re looking to balance your meal. For a cozy touch, serve alongside a grilled cheese sandwich or a warm quinoa salad to keep things wholesome and satisfying.

Creative Ways to Present

For a festive touch, serve your Instant Pot Butternut Squash Soup Recipe in hollowed-out mini pumpkins or gourds—it’s not only adorable but also warms up the table setting. You can also ladle the soup into small mason jars for an on-the-go option or as charming gifts for friends and family during the holidays.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 to 4 days. Just give it a gentle stir before reheating to restore that smooth texture and fresh flavor.

Freezing

This soup freezes like a dream, making it perfect for meal prep. Allow it to cool completely, then portion into freezer-safe containers or bags. It can be stored for up to 3 months without losing its creamy texture or vibrant flavors.

Reheating

When you’re ready to enjoy it again, thaw the soup overnight in the fridge if frozen. Reheat gently on the stovetop or microwave, stirring occasionally to prevent sticking. Add a splash of broth or cream if it thickens too much during storage.

FAQs

Can I use a regular pot instead of an Instant Pot for this soup?

Absolutely! While this recipe shines in an Instant Pot for its quick cooking time, you can simmer the ingredients in a large pot on the stove until the squash and apple are tender, then blend as directed. Just allow more time—around 25 to 30 minutes for cooking.

Is this soup vegan?

Yes, it is vegan if you use coconut milk as suggested. For a non-vegan version, heavy cream works beautifully but swapping with coconut milk keeps it fully plant-based without compromising creaminess.

Can I make this gluten-free?

Definitely! All the ingredients in this recipe are naturally gluten-free, so it’s safe for those with gluten sensitivities or celiac disease.

How do I adjust the spices if I want it milder or spicier?

Feel free to tweak the cinnamon and nutmeg to your preference. For milder soup, use less of each spice. To add warmth, increase them slightly or add a pinch of cayenne pepper for some heat.

What can I substitute if I don’t have an apple?

If you don’t have an apple on hand, you can substitute with a pear or a small carrot. Both will add a touch of sweetness and complement the butternut squash nicely.

Final Thoughts

I wholeheartedly encourage you to try this Instant Pot Butternut Squash Soup Recipe—it’s one of those dishes that feels like a warm hug in a bowl and couldn’t be easier to make. Whether you’re looking for a healthy weeknight dinner or a comforting lunch, this soup delivers flavor, nutrition, and convenience all at once. Trust me, once you make it, you’ll want to keep it in your recipe rotation all year round.

Instant Pot Butternut Squash Soup Recipe