This Instant Pot Butternut Squash Soup is so easy to make in a pressure cooker, you’ll never use the stovetop again. This recipe will become your reference!
Ready for the quickest and coziest fall recipe? Introducing Instant Pot Butternut Squash Soup! It’s spiced with sage, with hints of cinnamon and a smoky undertone. Pumpkin and carrot give it an electric orange hue, and it’s rounded out with potatoes and apples for sweetness. Really, it’s pure gold in a bowl! Lately Alex and I have been trying out fall recipes and we’ve eaten our fair share of butternut squash recipes. Luckily, they get tastier and tastier.
Some stove versions? Try curried butternut squash soup or the best butternut squash soup.
How to Make Instant Pot Butternut Squash Soup (A Tutorial)
The method for Instant Pot Butternut Squash Soup is quite simple. The most commonly used technique is to chop the squash (more on that below). Other than that, it’s a quick and easy Instant Pot soup recipe. Jump, quick cook, mix and eat! Here are the basic steps in the Instant Pot after peeling and slicing the veggies:
Step 1: Sauté the shallot for 3 to 5 minutes.
Use Saute mode on the Instant Pot to brown the shallot. This will help bring the savory flavor of the onion to the soup. Simply pressure-cooking flavorful veggies like onions and garlic can dull their flavor, so don’t skip this part!
Step 2: Pressure cook on high for 9 minutes.
Add all remaining ingredients, then pressure cook for 9 minutes. Note that it takes about 10 minutes for the Instant Pot to “preheat” and build pressure.
Step 3: Quickly dissolve and mix!
Perform a quick release from the Instant Pot by setting the decompression handle to ‘Vent’. Then carefully place a hand blender in the pot and puree the soup. Attention: It can spray! So be careful when maneuvering the hand blender in the pan.
Alternative method: You can also add the entire soup to the blender. Be very careful when pouring hot soup as it may splatter.
How to cut butternut squash, the easy way
The hardest thing about Instant Pot Butternut Squash Soup? Chop up these notoriously tricky veggies. Alex and I avoided butternut squash for years because it takes too long to peel! (And sweet potatoes taste pretty much the same…right?) But now we’re armed with our favorite way to peel and chop squash! Watch the video below or use these steps:
- Cut off the neck of the squash and peel it: Using a large chef’s knife, cut off the top of the butternut squash. Then, cut off the neck of the butternut squash where the neck meets the ground. Use a vegetable peeler to peel the skin off the neck and bottom.
- Remove Seeds: Halve the base and scoop out the seeds with a spoon.
- Dice the neck: Cut a flat edge on the side of the neck that will serve as the base. Cut the neck into roughly 1/4″ slices. Cut the slices into strips, then turn the strips over and chop crosswise into cubes.
- Dice broth: Cut off the end of the base and cut into roughly 1/4-inch slices. Then cut the slices crosswise into cubes.
Point: Use a pumpkin peeler! It’s serrated, making it easier to use than a regular vegetable peeler. Here it is We use a serrated vegetable peeler.
What Kind of Instant Pot Should I Use?
All brands of pressure cookers are different! This is the brand we use: a Instant Pot 6 Quart Programmable Pressure Cooker. This recipe is adapted for a 6 liter pressure cooker. We also can’t talk about other brands and types of pressure cookers. For example, Instant Pot Mini works differently, so use it at your own risk!
What is a hand blender?
A hand blender is also known as a “stick blender” or stick blender. It is useful for preparing pureed soups and sauces. Instead of pouring hot soup into a blender and vice versa, you can just put the blender right in the pot! Here’s the hand blender we’re using: hand blender | Amazon.
10 side dishes for butternut squash soup
This butternut squash soup is flavorful and filling, but it’s not a standalone meal! You can serve it as an appetizer (or as a side to a holiday dinner like Thanksgiving). But to make it a meal, you need to add protein to help you feel full and full. We have many ideas here on how to add plant-based protein. If you eat dairy or seafood, there are even more options.
Here are the best side dishes for butternut squash soup:
- Toast: Spread goat cheese on a thick slice of bread.
- Shrimp: Garnish with sautéed shrimp and fresh dill. Or homemade croutons and toasted salted nuggets.
- Crackers and Cheese: Add homemade crackers and slices of smoked gouda.
- Grilled Cheese: Try our Spinach Artichoke Grilled Cheese or our Avocado Grilled Cheese.
- Quesadilla cravings: This Brie and Mushroom Quesadilla is perfect.
- Salad: Try it with Beet Salad with Balsamic Vinaigrette or Beet Salad with Arugula.
- grain bread: Add vegan cornbread spread with almond butter.
- Grain Salad: Try the mushroom farro or the hearty spelled salad.
- Flatbread Pizzas: Add pizza to flatbread.
- Cesar Salad: Try our perfect Caesar salad.
Want another tasty pumpkin in the Instant Pot? Try our Instant Pot Spaghetti Squash.
This Instant Pot Butternut Squash Soup recipe is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free.
The description
This Instant Pot Butternut Squash Soup is so easy to make with a pressure cooker, you’ll never use the stovetop again. This recipe will become your reference!
- 1 large shallot
- 1 medium butternut squash (4 cups diced)
- 1 small red potato (1 cup diced)
- 2 medium carrots (½ cup diced)
- 1 medium apple (1 cup diced)
- 4 tablespoons butter or coconut oil, divided
- 2 tablespoons dried sage
- ¼ teaspoon Cinammon
- ½ teaspoon garlic powder
- 1 tbsp smoked paprika
- 1 teaspoon kosher salt
- 4 cups Vegetable broth, divided
- Peel and chop the shallot. Peel and dice the butternut squash. Peel and dice potatoes and carrots. Dice the apple.
- Activate jump mode and add 1 tablespoon of butter. When melted, add the shallot. Cook until the shallot is soft and translucent, 3 to 5 minutes. Add chopped pumpkin, potato, carrot, apple, sage, cinnamon, garlic powder, smoked paprika, salt and 3 cups vegetable stock. Lock the Instant Pot lid. Place the pressure relief (vent) handle in the “seal” position.
- Cook at high pressure for 9 minutes: Press the pressure cook button, make sure the ‘high pressure’ setting is selected and set the time. Note that it takes about 10 minutes for the pan to “preheat” and build pressure before you start cooking. (Avoid touching the metal part of the lid during cooking.)
- Fast Release: Release any remaining steam from the Instant Pot by setting the pressure release handle to “Vent” and covering your hand with a heated towel or pad. Never put your hands or face near the opening when dispensing steam. Open the lid of the pressure cooker.
- Stir in the remaining 3 tablespoons butter and 1 cup vegetable stock. Place in a blender or use an immersion blender and puree until smooth.
- Category: Soup
- Method: pressure cooker
- Kitchen: French
Keywords: Instant Butternut Squash Soup, Butternut Squash Soup
More Instant Pot Soup Recipes
There are so many delicious soups to try in a pressure cooker! Try these delicious Instant Pot Soup Recipes:
- Split Pea Soup The ultimate meal: hearty, plant-based and easy to make in the pressure cooker. A delicious and healthy vegan dinner recipe.
- Potato Soup Incredibly creamy, a healthy no-cream, no-mixer twist.
- Lentil Soup A super cozy instant pot soup with fennel, fire roasted tomatoes and lentils: a simple and easy vegetarian meal everyone will love!
- Fan Favorite Wild Rice Soup! Cozy and naturally creamy, a 100% plant-based dinner.
Last updated: August 2020
