If you’re on the hunt for a soul-warming, velvety, and flavorful soup that comes together in no time, this Instant Pot Butternut Squash Soup Recipe is a total game changer. Imagine sweet butternut squash mingling beautifully with fragrant cinnamon and nutmeg, all enriched by creamy coconut milk and perfectly cooked in your Instant Pot to save time. It’s cozy, comforting, and brightens up any day with its gorgeous golden hue and rich, satisfying taste.
Ingredients You’ll Need
The magic behind this Instant Pot Butternut Squash Soup Recipe lies in its simple yet impactful ingredients. Each component brings something special to the table—whether it’s natural sweetness, hearty texture, or aromatic depth—making this soup truly unforgettable.
- Butternut squash (4 pounds, peeled, seeded, & cut into pieces): The star ingredient that provides a naturally sweet and creamy base.
- Olive oil (1 tablespoon): Adds a light fruity richness to sauté the aromatics.
- Butter (1 tablespoon): Enhances flavor and creates a silky texture in combination with the oil.
- Onion (1/2 medium, chopped): Lays down a subtle sweetness and depth of flavor.
- Garlic (3 cloves, minced): Gives a gentle punch of savory warmth.
- Carrot (1 large, peeled & sliced): Adds natural sweetness and a hint of earthiness.
- Russet potato (1 large, peeled & diced): Brings body and creaminess once blended.
- Chicken or vegetable broth (3 cups): The flavorful liquid that ties all ingredients together and boosts umami.
- Ground cinnamon (1/2 teaspoon): Adds a cozy, aromatic warmth essential for that signature flavor.
- Ground nutmeg (1/4 teaspoon): A subtle spice that rounds out the cinnamon’s warmth beautifully.
- Salt & pepper (to taste): The final seasoning touch to balance and elevate all flavors.
- Coconut milk (1 can, 5.4 ounces, full fat): Adds luscious creaminess and a gentle tropical note.
How to Make Instant Pot Butternut Squash Soup Recipe
Step 1: Prep Your Veggies
Start by peeling, seeding, and chopping your butternut squash into roughly 1.5-inch pieces—cutting it into quarters first makes peeling much easier since the skin is thick. Then, chop the onion, peel and slice the carrot, and peel and dice the potato. Having these ready sets you up for smooth sailing in the next steps.
Step 2: Sauté Onion and Aromatics
Toss the olive oil, butter, and chopped onion into your Instant Pot insert. Turn on the sauté function and cook for about 5 minutes until the onions are soft and fragrant. This step unlocks sweetness and builds a flavorful base for the soup.
Step 3: Add Garlic and Vegetables
Add the minced garlic first, letting it toast lightly for about a minute to bring out its aroma without burning. Then add the broth, cinnamon, nutmeg, carrot, potato, and butternut squash. Quickly give everything a stir to combine.
Step 4: Pressure Cook the Soup
Close the lid and make sure the valve is set to sealing. Set your Instant Pot to high pressure for 10 minutes. It will take about 10-15 minutes to build pressure, so this is the perfect moment to take a breather while delicious aromas start filling your kitchen.
Step 5: Release Pressure and Blend
After cooking, you can either quick release the pressure immediately or let it release naturally. Once safe to open, blend the soup to creamy perfection using an immersion blender or carefully transfer it to a regular blender in batches. If hot soup scares you, let it cool briefly before blending.
Step 6: Stir in Coconut Milk and Season
Finally, stir in the full-fat coconut milk for extra creaminess and a subtle tropical flavor. Season generously with salt and pepper—at least 1/2 teaspoon salt is a great starting point to bring out all the layers of flavor.
How to Serve Instant Pot Butternut Squash Soup Recipe
Garnishes
The brightest soups deserve thoughtful finishing touches. Sprinkle toasted pumpkin seeds or chopped fresh herbs like parsley or cilantro for a pop of color and texture. A drizzle of extra coconut milk or a swirl of sour cream can also make it feel extra special and inviting.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic toast to mop up every last drop. For a more substantial meal, a fresh spinach salad with a zesty vinaigrette adds balance and crunch alongside the creamy soup.
Creative Ways to Present
Serve the soup in hollowed-out mini pumpkins or rustic bread bowls for an unforgettable presentation perfect for gatherings or cozy dinners. Adding a sprinkle of crispy bacon or a dash of smoked paprika can bring a fun twist, making the soup a conversation starter on your table.
Make Ahead and Storage
Storing Leftovers
After the soup cools completely, transfer it to airtight containers and store it in the refrigerator. It will stay fresh and maintain its flavors beautifully for up to 4 days, making it a great option for quick lunches or easy dinner reheats.
Freezing
This Instant Pot Butternut Squash Soup Recipe freezes wonderfully. Portion the soup into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Labeling with the date ensures you’ll remember to enjoy it while it’s at its freshest.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickened in the fridge or freezer, add a splash of broth or water to bring back its silky texture. Avoid high heat to preserve the delicate flavors.
FAQs
Can I make this soup vegan?
Absolutely! Just swap the chicken broth for vegetable broth and use olive oil instead of butter. The coconut milk keeps it creamy and flavorful, so the soup remains rich and satisfying without any animal products.
What if I don’t have an Instant Pot?
You can make this soup on the stovetop in a large pot. Sauté the onions and garlic in a bit of oil and butter, add all the ingredients, and simmer gently until veggies are tender before blending. It takes a bit longer but the flavors are just as delicious.
Can I use frozen butternut squash?
Yes, frozen butternut squash works well and can actually save prep time. Just adjust the cooking time slightly since frozen squash might cook faster. Keep an eye on the texture when blending to ensure it’s smooth and creamy.
How thick should the soup be?
This soup should have a rich, creamy consistency that’s smooth and luscious but not too thick. If it feels too dense, simply stir in a little extra broth or coconut milk to reach your preferred texture.
Can I add more spices?
Definitely! This recipe welcomes personalization. Adding a pinch of cayenne for heat or a bit of curry powder can create exciting variations while keeping the comforting essence of the soup.
Final Thoughts
There’s something truly special about this Instant Pot Butternut Squash Soup Recipe that feels like a warm hug in a bowl. Whether you’re cozying up on a chilly evening or need a quick meal that doesn’t compromise on flavor, this soup delivers every time. Give it a try—it just might become your new favorite go-to dish!
