Instant Pot Butternut Squash Soup, is the perfect quick and easy fall soup recipe prepared in less than half the time by using a pressure cooker or instant pot! Made with butternut squash, carrots, celery, onions and sweet peppers this soup is loaded with vegetables and packed with nutrients. It’s ridiculously easy to make, incredibly cozy and so delicious! Serve as an appetizer, main or simply on it’s own because, it’s just that good!
Instant Pot Butternut Squash Soup
Butternut Squash Soup is a Fall and Winter Classic in many households! It’s healthy, rich in flavour, and absolutely delicious. I love that it’s loaded with veggies and you wouldn’t even be able to tell. This makes it a perfect meal for picky eaters or those that need to incorporate more veggies in their diet – which is all of us!
Traditionally, the stovetop version of this soup could take upwards of a good few hours. Not to mention if you’re using a slow cooker which I also love for the hands off benefits, but this too can take anywhere from 6-8 hours! Now enters the Instant Pot, reducing the time to just 30 to 40 minutes without compromising the taste and flavour! You’ve sold me! So let’s get into it!
Here’s Why You’ll Love this Recipe
- Healthy – made with only whole ingredients, this is a filling, nutritious, and yummy soup you must try at least once.
- Easy to Make – you start with some of the most flavourful veggies like butternut squash, carrots, onions, of course garlic, sweet bell peppers. Add broth, cook, blend and now you have one of the most feel-good, warming soups.
- Garnishes – the options are many, some often add coconut milk, cream, or sour cream. However you can also add on freshly ground black pepper, roasted pumpkin seeds, fresh herbs like chives, parsley or more thyme.
How to Make Instant Pot Butternut Squash Soup
You start by preparing all your veggies, this will be the most “time consuming” portion of this recipe. Wash and peel your carrots and butternut squash (remove seeds from squash). Then move onto your celery, sweet onion, minced garlic, sweet bell peppers and thyme. Add in the olive oil, chicken stock, salt and black pepper.
TSS Tips – Veganize this dish by substituting the chicken broth for veggie broth, and the cream for coconut milk.
Next, set Instant Pot to “Pressure Cook” for 10 minutes ensure the vent valve is turned to “SEALING”. The pressure cooker will not begin timing down until the pressure rises – see below.
TSS Tip – Don’t panic when the cooker displays “ON”. 10 seconds after choosing the settings, the cooker will beep 3 times and display “ON” to indicate that the cooker has entered preheating cycle. This preheating cycle can last anywhere from a few minutes to 40 minutes for the pressure to rise and the float valve to rise. Once the pressure is reached, the cooker will display the remaining cooking time and countdown.
Once timer has ended, very carefully turn the vent to “VENTING” for quick release, and wait until all of the steam has released and the valve has dropped. Then, remove the lid and discard the thyme. Use an immersion blender or traditional blender, puree the soup until very smooth. If using a traditional blender, ensure the soup has cooled a bit and blend in 2 batches.
TSS Tip – You can add in the cream before blending, or wait until after pureed then add cream – the latter is my preference.
Tips/Notes for Making Creamy Instant Pot Butternut Squash Soup
- Veganize this dish by substituting the chicken broth for veggie broth, and the cream for coconut milk.
- You can add in the cream before blending, or wait until after pureed then add cream at the table – the latter is my preference.
Grab the Grocery List (Screenshot The Below)!
Orange or Yellow Sweet Bell Pepper
Chicken Stock or Vegetable Stock
Olive Oil or Butter
Heavy Cream or Coconut Milk
Roasted Pumpkin Seeds, for garnish (optional)
Fresh Parsley or Chives, for garnish (optional)
Other Fall Recipes You’ll Enjoy!
I’d greatly appreciate if you left a star ★ rating (located near the top of the recipe card below), as well as leave a comment if you found this blog post helpful!
Creamy Instant Pot Butternut Squash Soup
- Instant Pot or Pressure Cooker
- 2 pound Butternut Squash peeled, seeded, and cubed
- 1/2 large Sweet Onion
- 2 large Carrots peeled and diced
- 2 stalks Celery diced
- 1/2 medium Yellow Sweet Bell Pepper medium, or orange
- 3 cloves Garlic peeled and crushed
- 3 sprigs Fresh Thyme
- 3 cups Chicken Stock or vegetable stock
- 1 tbsp Olive Oil or butter
- 1/3 cup Heavy Cream or coconut milk, optional
- 1/2 tsp Salt more or less to taste
- 1/4 tsp Black Pepper
- Roasted Pumpkin Seeds for garnish (optional)
- Fresh Herbs parsley, dill, chives for garnish (optional)
- Starting with butternut squash as a base, add butternut squash, carrots, celery, sweet onion, sweet bell peppers, garlic, thyme, olive oil, chicken stock, salt and black pepper to an Instant Pot or pressure cooker. Securely close lid and set vent (float valve) to “SEALING”.
- Set Instant Pot to "Pressure Cook" for 10 minutes on HIGH (see notes section). Once timer has ended, very carefully turn the vent to “VENTING” for quick release, and wait until all of the steam has released and the valve has dropped. Then, remove the lid.
- Remove and discard the thyme. Add in cream, or wait until after pureed then add cream to individual bowls (this is my preference). Using an immersion blender or traditional blender, puree the soup until very smooth. If using a traditional blender, ensure the soup has cooled a bit and blend in batches if needed.
- Taste test, adding more salt or black pepper if needed. Garnish with roasted pumpkin seeds, fresh herbs and a drizzle of cream.
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.