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 Butternut Squash Soup in the Instant Pot
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, 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.
Top Tips For Making
- 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)
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Instant Pot Butternut Squash Soup
This creamy and delicious butternut squash soup is made quickly and easily thanks to the Instant Pot
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 1 stalk celery chopped
- 2 medium carrots chopped
- 1 medium Granny Smith apple
- 1 medium butternut squash peeled, seeded, and cubed
- 1 (32-fluid ounce) container chicken stock
- 1/2 cup heavy cream
- chives
- curry powder pinch
- salt to taste
- black pepper freshly ground, to taste
Instructions
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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.
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Pour in 3 cups of the chicken stock to cover vegetables. Add pinch of curry. Secure lid and cook 12 minutes, then quick release.
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Transfer the soup to a blender and blend until smooth.
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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.
Recipe Notes
- 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.
Wine pairings
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
– Sauvignon Blanc, like 2019 Adelante Sauvignon Blanc from Chile
– Chardonnay, like 2019 Soleil Chardonnay from Chardonnay, France
– Pinot Noir, like 2017 Conte de la Terre Pinot Noir from Willamette Valley, Oregon
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!