Instant Pot Butternut Squash Soup
Posted: 10/19/20
Updated: 12/22/22
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The ultimate butternut squash soup, made quick and easy in the Instant Pot. Naturally sweetened and super-rich, this elegant soup is delicious but so much faster with the help of an electric pressure cooker.
What Makes This Recipe So Good
- This lightly sweetened butternut squash soup is creamy and full of rich vegetable flavors. It’s perfect as an elegant appetizer or first course when entertaining on holidays, but also great to curl up with for an easy lunch.
- With a couple easy swaps, this Instant Pot soup can be made Whole30 and dairy-free.
Butternut squash – Sweet and dense with a slight nutty flavor, butternut squash makes this soup super flavorful and thick
Granny Smith apple – The tartness of the apple pairs perfectly with hearty and sweet veggies
Heavy cream – Heavy cream helps makes this soup thick and creamy, with a hint of buttery dairy flavor
Curry powder – Both savory and sweet, curry powder adds warmth and spice to this recipe
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Melt the butter and cook the veggies and apple until they’re lightly browned. Pour in some of the chicken stock and add a pinch of curry.
Secure the lid and cook, then quick release.
Blend the soup until smooth. Return to the pot and add the heavy cream and mix in a little stock to get the soup to your preferred consistency. Season and garnish with chives.
Chef’s Tips
- To make this recipe Whole30 or dairy free, substitute 1/2-1 cup coconut cream (just the solid white part of a can of coconut milk) for the heavy cream and use ghee or a neutral oil instead of butter.
- Your soup will keep in the fridge in an airtight container for about 3-4 days. If you want to freeze your soup, follow the instructions, but stop before you add the heavy cream. Without the cream added, it will keep in the freezer for about 3 months.
More Delicious Soups
- Pumpkin Bisque
- Crockpot Potato Soup
- Tom Yum Soup
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- She Crab Soup
- Mexican Soup
- Italian Fish Stew
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
- Shrimp Bisque
- Creamy Irish Potato Soup
- Instant Pot Lentil Soup
- Seafood Soup
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
Instant Pot Butternut Squash Soup
The ultimate butternut squash soup, made quick and easy in the Instant Pot. Naturally sweetened and super-rich, this elegant soup is delicious but so much faster with the help of an electric pressure cooker.
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 1 celery stalk chopped
- 2 medium carrots chopped
- 1 medium Granny Smith apple
- 1 medium butternut squash peeled, seeded, and cubed
- 1 32-ounce container chicken stock
- ½ cup heavy cream
- chives
- 1 pinch curry powder
- salt to taste
- black pepper freshly ground, to taste
Equipment
- Instant Pot or pressure cooker
- blender
Instructions
- Melt the butter in a large pot. Cook the onion, celery, carrot, apple, and squash 5 minutes, or until lightly browned. Add veggies to Instant Pot.
- Pour in 3 cups of the chicken stock to cover vegetables. Add pinch of curry. Secure lid and cook 12 minutes, then quick release.
- Transfer the soup to a blender and blend until smooth.
- Return to pot, and add in heavy cream and 1 1/2 tsp salt. Mix in any remaining stock to attain desired consistency. Season with salt and pepper and garnish with chives.
Notes
- Make it Whole30 or Dairy Free: Substitute 1/2-1 cup coconut cream (just the solid white part of a can of coconut milk) for the heavy cream and use ghee or a neutral oil instead of butter.
- Storage: Keep in fridge 3-4 days in airtight container. To freeze, blend soup but stop before adding heavy cream. Freeze up to 3 months and continue recipe after blending when ready to eat.
Nutrition Information
Serving: 1serving, Calories: 245kcal, Carbohydrates: 29g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 282mg, Potassium: 755mg, Fiber: 4g, Sugar: 10g, Vitamin A: 17139IU, Vitamin C: 31mg, Calcium: 93mg, Iron: 1mg, Net Carbs: 25g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
So delicious! I omitted the apple and curry because we didn’t have any at the moment but I will be excited to try next time. As someone else mentioned, the hardest part was preparing the squash but after that, everything was easy peasey! Thanks for the great recipe!
So glad you enjoyed it!
Absolutely fantastic recipe. Probably the best butternut squash I’ve ever had! The hardest part is cutting the butternut squash of course, but the rest is a breeze. Will try precut squash next time.
If you’re a brand new cook like me, just FYI: wait for the cooked food to cool down before you blend it. Otherwise you’ll get a nice explosion from the pressure build-up when you open the blender (thankfully our mess was minor and it was pretty funny nonetheless).
Yay, we are so glad you loved this recipe!