Butternut Squash Soup in Instant Pot
Sweet and nutty with a hint of curry, this Butternut Squash Soup is bursting with flavor and is so easy to make! Chop, dump and puree, that’s all you do and 25 minutes later you have a creamy and full bodied Butternut Soup that is to die for.
The cold weather is still here for a while longer so I thought today I would finally share my Butternut Squash Soup recipe that I keep teasing you with on Instagram!
As you can see below, it has a gorgeous orange color which helps to brighten any dull winter day, and I can promise you once you have a spoonful you will be hooked on its sweet flavor with hints of spice!
First Published: February 2019 Last Updated: August 15, 2020
Growing up I remember only ever eating soup when I was sick or went out for Chinese…that was it. I don’t know why we didn’t eat it more, I guess it was just not something my mom liked to cook, or maybe the fact that it would take hours to prepare, but that’s okay.
As I have gotten older and more experienced taste buds (guys I wouldn’t even TOUCH an onion or tomato growing up) I have learned to love the simplicity of a delicious soup recipe.
Often, like this easy Squash Soup, they have just a few ingredients and need a little cooking time to become a meal with so much to love.
Our version is even better because it is done in the Instant Pot (Pressure Cooker) which means those flavors build a lot quicker than the traditional stove top method, making this soup a great weeknight meal.
Not to worry though, we’ve included the cooking instructions for the stove as well! How lovely would this soup be for Easter dinner with its vibrant color?!
- Butternut Squash
- White Potatoes
- Vegetable Broth
- Curry Powder
- Brown Sugar
- Salt & Pepper
- Chili Flakes & Parsley (optional toppings)
Frequently asked questions
Here are some frequently asked questions we get about our soup on Instagram! If you have one you would like answered just leave it below so we can help make sure your soup turns out just as delicious!
Do you have to roast the Squash first
Absolutely not! Roasted squash is delicious, but not necessary for our recipe. All you have to do is peel and chop it into medium chunks and toss into your Instant Pot.
The flavors come together so beautifully because of the pressure cooker, and mixed with the curry and brown sugar this soup really stands out.
How do I make sure my soup has lots of flavor
I have said it before, but I will say it again. The most important thing you can do when trying to ensure you build your flavor for any dish is take the time to saute your onions until they become translucent and then mix in your squash, garlic and aromatics.
By doing this you are going to toast the spices and really bring out all the flavors they have to offer, not to mention the aroma they release into your kitchen!
What spices go well with butternut squash soup
While this is certainly a personal preference I would definitely recommend curry (as we’ve added into our soup). It really draws out the nuttiness of the squash and leaves a lasting flavor with each spoonful.
Alternatively you can also try spices like these if you don’t like curry;
- Parsley – which we used as a garnish
- Thai Basil
How long to cook butternut squash soup in Instant Pot
Using an Instant Pot for your soup will save you a ton of time! Once you have sauteed the onions with the squash it only takes 20 minutes for this soup to be ready. YES that includes the time it takes the IP to reach pressure.
Be sure to pin this INSTANT POT BUTTERNUT SQUASH SOUP so you have the recipe for later!
You May need
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If you want to have a creamy consistency without any chunks then you will need to have a good Stick Blender. We have used our Cuisinart one since we received it as a wedding shower gift 10 years ago and it is still going strong(the blender stick, well the marriage too!!).
The nice thing about this one is that it comes with a whisk attachment and a mini food processor attachment as well – which is awesome as it takes up so much less space then a giant food processor!
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 1 med Butternut Squash, peeled and chopped
- 1/2 med Onion, chopped
- 3 cloves Garlic, chopped
- 2 med White Potatoes, peeled and chopped
- 3 cups Vegetable Broth
- 2 tbsp Olive Oil
- 1/2 cup Milk
- 1 tbsp Brown Sugar
- 1 tsp Curry Powder
- Salt and Pepper to taste
- Set pressure cooker to Saute and toss in Onion. Allow to cook for about 2 minutes until they begin to soften. Add in Squash and Potatoes and saute for another 4 minutes.
- Add Garlic and curry powder to the Squash mix and cook for about 30 seconds until fragrant. Add brown sugar and mix well.
- Turn saute mode off and add in your broth with milk and salt and pepper.
- Set pressure cooker to "Soup" setting, set cook time for 15 minutes and place lid on to seal.
- Once soup is done you will want to put a tea towel over the release valve and, using a spoon or something long, turn to quick release the steam.
- I let my soup sit for 5 minutes before using my stick blender to puree to the consistency we like.
Stove Top Method:
*Using a large pot you will want to follow the instructions up to the point of "sealing", making sure to saute your onions, squash, potatoes etc on medium heat.
*At this time you will turn the heat down to medium-low and allow to simmer covered for 30 minutes, stirring every 5-7 minutes.
*Remove cover and continue to cook for additional 10 minutes until squash is soft and can be pierced with a fork.
*Continue with the puree process using a stick blender and enjoy!
Serving Size:2 cups
Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 402mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 3g
*Please note, Nutritional values are approximate and are to be used as a guide
More delicious comfort foods
- Pressure Cooker Sweet Potato Soup
- Chicken n Dumplings
- Must-Try Instant Pot Recipes – The Food Network
- Chicken Moroccan Stew with Sweet Potatoes
- Kale soup with Sweet Potatoes