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soup ladle scooping butternut squash soup out of the instant pot
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5 from 5 votes

Instant Pot Butternut Squash Soup

Cozy up with a bowl of Instant Pot butternut squash soup! Creamy and rich, with a hint of sage flavor to compliment the nutty and slightly sweet butternut squash. The pressure cooker helps cook this soup quickly and in a hands-off way, and it tastes even better on day 2!
Prep Time15 minutes
Cook Time15 minutes
time to pressurize/depressurize30 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Calories:
Author: Denise Bustard

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 carrots peeled and sliced
  • 9 cups butternut squash peeled, seeds scooped out and cut into ¾ inch cubes; see note 1
  • 4 cups chicken stock or vegetable stock
  • 1 tablespoon maple syrup optional
  • 1 ½ teaspoons salt
  • 1 teaspoon dried sage leaves or ½ teaspoon ground sage
  • 1 ½ cup milk note 2

Instructions

  • Sauté the onions- Add the olive oil and onion to the stainless steel insert of your Instant Pot. Select the sauté function, and cook for 5-7 minutes, until the onions are soft and translucent.
    sauteeing onions in the instant pot
  • Add remaining ingredients and pressure cook- Once onions are cooked through, add the carrots, butternut squash, stock, maple syrup, salt and sage leaves.
    overhead view of butternut squash soup ingredients in the instant pot before cooking
  • Pressure cook with partial natural pressure release- Put the lid onto the Instant Pot, set the steam release handle to the 'sealing' position, and pressure cook on high pressure for 5 minutes. Allow the Instant Pot to naturally depressurize for 10 minutes (do not touch it, just let it sit for the 10 minutes). After 10 minutes, carefully move the steam release handle to the 'venting' position, releasing the remaining pressure.
    cooked butternut squash soup in the instant pot
  • Add milk and purée- Remove the lid from the Instant Pot, and stir in the milk. Using an immersion blender, puree the soup for 1-2 minutes, until silky smooth. See note 3.
    blending butternut squash soup in an instant pot with an immersion blender

Video

Notes

1- fresh butternut squash gives the best flavor. Use 1 large butternut squash; you may need 2 if they are smaller. For directions on chopping the butternut squash, refer to the blog post.
2- dairy, almond milk, coconut milk all work.
3- if you do not have an immersion blender, work in batches using a stand blender until the soup is fully puréed.
Storage
Cool soup fully before storing in the fridge or freezer.
  • fridge- store in an air tight container in the fridge for up to 4 days
  • freezer- store in an air tight container in the freezer for up to 3 months.
  • thaw- overnight in the fridge.
  • reheat- in the microwave (for individual portions) or on a pot over medium heat on the stove until warmed through (for larger portions)