Instant Pot Butternut Squash Soup

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A warm, cozy bowl of Instant Pot Butternut Squash Soup is just 30 minutes away with this easy vegan recipe. Packed with flavor, this creamy soup is not only healthy but also delicious!

Two hands holding a blue bowl filled with instant pot butternut squash soup topped with coconut milk and chive.
Instant Pot Butternut Squash Soup

I made Manali’s Thai Butternut squash soup recipe during Thanksgiving and was hooked. It was creamy and delicious and my guests loved it. That was the first time I made that soup and since then we have been hooked.

Inspired by her recipe, I came up with this version which uses pantry ingredients in case you don’t have red curry paste handy.

Why this easy butternut squash soup works

I truly cannot tell you just how much we love this recipe. Some of the top reasons to make this soup tonight include:

  • Little hands-on time- just dump and go.
  • Easily made vegan.
  • Takes less than 30 minutes to make.
  • Did I mention it’s absolutely delicious?

Loaded with flavor, this creamy butternut squash soup will keep you warm and full long into the winter months. Go ahead, make it today 🙂

Health Benefits of Butternut Squash

Butternut squash is a winter squash that has a nutty and sweet flavor, akin to the pumpkin. It’s loaded with health benefits from low-calorie content to high amounts of vitamin A and C.

You can find this squash in the produce section during the winter months or pick up a bag of cubed butternut squash in the frozen food section of the grocery store.

If you pick up a fresh whole squash for this recipe you can learn how to peel and dice it here. Alternatively, you can pick up some pre-cut butternut squash to save some time and make this easy butternut squash soup.

How to make Instant Pot Butternut Squash Soup

Ingredients at a glance

  • Olive oil or butter – I used olive oil to keep this a vegan recipe but butter will also do fine.
  • Aromaticsbay leaf, whole black peppercorns, chopped onions, and ginger-garlic paste pack this vegan soup with a depth of flavor.
  • Butternut Squash – peeled, seeded, and cut into cubes or you can buy pre-cut butternut squash at the store to save on time.
  • Vegetable Broth – Thins out the butternut squash while adding a little salt and flavor.
  • Coconut milk – Gives the finished soup a creamy texture and extra flavor.
  • Lime Juice – One of the ways to flavor up the bland taste of butternut squash is to add some freshly squeezed lemon juice to the soup.
  • Chili sauce (sambal oelek) optional but very delicious!

Step by Step Instructions

  1. Using your Instant Pot, set to ‘Sauté’ mode and adjust the setting to ‘Normal’. Once the display reads ‘Hot’, add oil to the inner pot.
  2. Place bay leaves and black peppercorns in the inner pot. Sauté them for about 10 seconds.
  3. Add the chopped onions and minced garlic. Sauté until the onions are soft and translucent.
  4. Next, add the cubed butternut squash and sauté them for a minute or two. You could cook them 8-10 minutes until they are evenly browned but I prefer to just cook them a minute or so.
  5. Pour in the vegetable broth and salt and stir together.
  6. Cover the lid, move the vent to ‘sealing’, and pressure cook on high for 10 minutes. When the cooking cycle is complete, do a quick release by moving the steam valve to ‘venting’.
  7. Open the lid. Using an immersion blender, puree the soup. If you want to use a blender to puree, wait 10-15 minutes for the soup to cool down before blending.
  8. After blending, add lime juice and mix well.
  9. Do a quick taste test and add salt and pepper if needed.
  10. Stir in the coconut milk and mix well.
  11. Optional- If you like it spicy, add chili sauce and give it a good mix.
  12. To garnish, use finely chopped chives (you can also use freeze-dried ones).
  13. Serve warm with bread, oyster crackers, or as it is.

Recipe notes for Butternut Squash Soup

Notes / Tips

  1. I used 4 cups of vegetable broth in all. I would recommend starting with 3 cups broth and adding more as needed.
  2. Use storebought cubed butternut squash to save prep time.
  3. This soup can be stored in the refrigerator for 4-5 days and up to a month in the freezer. 

Ingredient swaps

  • Instead of olive oil, you can use ghee or butter for a flavorful twist. 
  • You can replace the vegetable broth with chicken broth.  If you don’t have either feel free to substitute it with water.
  • Do not skip the lime juice since butternut squash is kinda bland in itself, the tang from the lime brings it all nicely together.

How to store

This soup can be stored in the refrigerator for 4-5 days and up to a month in the freezer. 

Serving suggestion

We love it with oyster crackers but garlic bread is great too! For an added level of veggies, you can also serve this vegan butternut squash soup up with a side of roasted Brussels sprouts or honey-glazed carrots.

Frequently asked questions

Is butternut squash healthy for you?

Yes, butternut squash is a healthy addition to your diet. It is low in calories but high in fiber, with 7 grams per cup of butternut squash. It also contains more than your daily recommended amount of Vitamin A and half the recommended amount of Vitamin C.

What goes well with butternut squash soup?

While I am all in favor of a slice of garlic bread with my warm bowl of soup you can also serve this veggie-packed soup with a side of roasted Brussels sprouts or glazed carrots.

Do you have to peel butternut squash when making soup?

It depends on how you are cooking your soup. For this recipe, I recommend peeling, seeding, and chopping the butternut squash before cooking in the Instant Pot.
If you are cooking your soup a different way you might be able to avoid peeling the squash by roasting the butternut squash in the oven and then scooping the butternut squash out from the peel.

A blue bowl with a brown rim filled with vegan butternut squash soup and topped with coconut milk, chive, and oyster crackers on a blue counter with two spoons in the top right.
Vegan Butternut Squash Soup

Other warm soups you’ll love

  1. Instant Pot Broccoli Cheddar Soup – This Broccoli cheddar soup recipe is gluten-free, vegetarian, tastes just like the Panera version, and needs only 20 minutes when you make it in an Instant Pot!
  2. Chicken Soup – This warm, hearty chicken soup is filling to the last drop!
  3. Instant Pot Potato Corn Chowder – If you love potatoes and the hearty feeling that comes with devouring them, you’ll love this quick recipe for Instant Pot potato corn chowder.
  4. Indo-Chinese Corn Soup – You will love making this Indo-Chinese corn soup in your Instant Pot as it takes only 10 minutes.
  5. One-Pot Tadka Dal – Make this lentil soup in an Instant Pot or a pressure cooker, for a quick and delicious meal ready in no time!
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A square photo of Instant pot butternut squash soup in a blue bowl being held by two hands.

Instant Pot Butternut Squash Soup

5 from 1 vote
This creamy, easy to make Instant Pot Butternut Squash Soup is a vegan soup recipe perfect for any night of the week.
Prep Time: 5 minutes
Cook Time: 10 minutes
Pressure building time: 10 minutes
Total Time: 20 minutes
Servings: 4
Diet : Gluten-free, Nut-free, Vegetarian
Course : Entree
Method: Instant Pot
Cuisine : American

Ingredients
 
 

For garnishing

Instructions
 

  • Set the Instant Pot to ‘Sauté’ mode and adjust the setting to ’Normal’. When the display reads ‘Hot’, add oil.
  • Add bay leaves, black peppercorns and saute them for about 10 seconds or so.
  • Add chopped onions and minced garlic. Sauté till the onions are soft and translucent.
  • Add the cubed butternut squash and saute them for a minute or two. You could saute them for 8-10 minutes till they are evenly browned but I usually just do a minute or so.
  • Add vegetable broth, along with salt and stir it in.
  • Cover the lid, move the vent to "sealing" and pressure cook on high for 10 minutes. When the cooking cycle is complete, do a quick release i.e move the steam valve to "venting".
  • Open the lid. Removed and discard the bay leaf. Use an immersion blender to puree the soup. If using a blender to puree, wait at least 10-15 minutes for the soup to cool down.
  • Add lime juice and mix well.
  • Do a taste test and add salt and pepper if needed.
  • Add the coconut milk and mix well.
  • Optional step – if you like it spicy, add chili sauce and give it a good mix.
  • To garnish, use finely chopped chives (you can use the freeze dried ones too)
  • Serve it immediately with bread, oyster crackers or have it as is. 

Notes

Notes/ Tips
  1. I used 4 cups of vegetable broth in all. I would recommend starting with 3 cups broth and adding more as needed.
  2. Use storebought cubed butternut squash to save prep time.
  3. This soup can be stored in the refrigerator for 4-5 days and up to a month in the freezer. 
  4. Do not skip the lime juice since butternut squash is kinda bland in itself, the tang from the lime brings it all nicely together.
Ingredient swaps
  • Instead of olive oil, you can use ghee or butter for a flavorful twist. 
  • You can replace the vegetable broth with chicken broth.  If you don’t have either feel free to substitute it with water.

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here’s a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 198kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 4gSodium: 311mgPotassium: 688mgFiber: 5gSugar: 6gVitamin A: 18081IUVitamin C: 40mgCalcium: 93mgIron: 2mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : easy, Thanksgiving, Under 30-minutes

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