Butternut Squash Soup Instant Pot Recipe

There’s something so comforting about a warm bowl of soup when the weather turns chilly, and Butternut Squash Soup is one of those dishes that combines rich flavors with a velvety smooth texture, making it the perfect choice for colder months. Even better? It’s so easy to make using your Instant Pot, which means you get all the taste and none of the hassle. Imagine the sweet, nutty flavor of roasted butternut squash combined with spices like ginger, garlic, and a touch of cinnamon, all cooked to perfection in a fraction of the time it would take with traditional methods. Whether you’re looking for a healthy meal, a cozy side dish, or just something to warm your soul, this Butternut Squash Soup will hit the spot.

In this guide, I’ll walk you through a simple and delicious Instant Pot recipe for Butternut Squash Soup. I’ll break down the ingredients, step-by-step instructions, and offer some insights into the ingredients to elevate the dish. I’ll also share expert tips, possible variations, and some fun ideas to personalize the recipe.

Butternut Squash Soup Instant Pot Recipe

Let’s get right into it-the Instant Pot version of Butternut Squash Soup is incredibly easy to make and significantly reduces the cooking time compared to traditional stovetop recipes. No more roasting the squash for an hour; in an Instant Pot, it only takes a fraction of that time, but the flavors still come out just as rich and delicious.

This recipe makes about 4-6 servings, depending on how hearty you want your servings. It’s creamy, comforting, and will leave you feeling satisfied without being overly heavy.

Ingredients Needed

Before you get cooking, let’s make sure you have everything you need. The ingredient list is simple, yet each component contributes to the soup’s overall richness.

• Butternut Squash (1 medium or 2 small): This is the star of the show, contributing sweetness, color, and a creamy texture when blended.
• Yellow Onion (1 medium): Adds depth and a mild sweetness, which complements the squash perfectly.
• Carrot (1 large): Adds a hint of earthiness and a slight sweetness.
• Garlic (3-4 cloves): This will bring an aromatic punch and a savory note to balance the sweetness of the squash.
• Ginger (1-inch piece, peeled and grated): A bit of ginger adds a wonderful warmth and slight spice, which pairs beautifully with the squash.
• Vegetable Broth (4 cups): You can also use chicken broth if you prefer, but vegetable broth keeps it lighter and more plant-forward.
• Coconut Milk (1 can, full-fat or light): This adds creaminess and a subtle hint of coconut flavor, which blends nicely with the spices.
• Cinnamon (½ teaspoon): This will give your soup that warm, aromatic, fall-like flavor.
• Nutmeg (optional, ¼ teaspoon): A pinch of nutmeg enhances the overall depth of the soup and adds a touch of complexity.
• Salt and Pepper: To taste, but the salt is especially important to bring out all the flavors.
• Olive Oil or Butter (1 tablespoon): For sautéing the veggies and adding richness.

Cooking Instructions

Now, let’s get to the fun part-cooking! If you’ve never used an Instant Pot before, don’t worry. It’s basically a supercharged pressure cooker that makes cooking faster, more efficient, and way easier.

1. Prep The Ingredients

   • Peel and chop the butternut squash into cubes (about 1-inch pieces). Remove the seeds.
   • Dice the onion and carrot, and mince the garlic.
   • Grate the ginger.

2. Sauté The Aromatics

   • Set your Instant Pot to the “Sauté” mode. Add olive oil or butter.
   • Once the oil is hot, add the diced onion and carrot. Sauté for 3-4 minutes until the onion becomes translucent.
   • Add the garlic and grated ginger and cook for another 1 minute. This step is key to developing rich flavors.

3. Add The Squash And Spices

   • Add the cubed butternut squash to the Instant Pot. Stir in the cinnamon and nutmeg if you’re using it.
   • Season with a pinch of salt and pepper to taste.

4. Add The Broth

   • Pour in the vegetable broth, making sure the squash is mostly covered. Give everything a good stir.

5. Pressure Cook

   • Close the Instant Pot lid and set the valve to “Sealing”.
   • Set the Instant Pot to cook on high pressure for 8 minutes.

6. Release Pressure

   • Once the cooking time is up, allow the Instant Pot to naturally release pressure for 5-10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.

7. Blend The Soup

   • Once all the pressure is released, open the lid. Use an immersion blender directly in the pot to blend the soup until smooth and creamy.
   • If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender, but be sure to let the soup cool slightly before blending to avoid splashing hot liquid.

8. Finish With Coconut Milk

   • After blending, stir in the coconut milk for extra creaminess. Adjust seasoning with salt and pepper if needed.

9. Serve And Enjoy

   • Ladle the soup into bowls, and if you like, garnish with a drizzle of coconut milk, a sprinkle of cinnamon, or some roasted pumpkin seeds for crunch.

Ingredient Insights

The ingredients in this Butternut Squash Soup come together to create a harmony of flavors that is both comforting and complex. Let’s break them down:

• Butternut Squash: Naturally sweet and packed with vitamins like A and C, this squash is not just delicious but also very nutritious. It gives the soup its velvety texture when pureed.
• Coconut Milk: While heavy cream is a common addition to soups like this, coconut milk gives it a lovely dairy-free option that adds its own subtle flavor. Plus, it’s rich in healthy fats.
• Ginger: Known for its anti-inflammatory properties, ginger not only adds a nice kick to the soup but also promotes digestion.
• Cinnamon & Nutmeg: These spices are classic fall flavors and add a comforting warmth to the soup. They also balance the sweetness of the squash, making the soup taste even more indulgent.
• Vegetable Broth: Using vegetable broth instead of water or stock intensifies the flavor of the soup without overshadowing the natural taste of the squash.

Expert Tips

• Sauté the veggies first: This step is crucial to building flavor. Don’t skip it! The initial sautéing of the onion, garlic, and ginger allows those flavors to bloom and adds depth to the soup.
• Don’t overcook the squash: The squash only needs about 8 minutes under pressure to get tender and creamy. Overcooking can make it mushy and lose its natural flavor.
• Use an immersion blender: This tool is a game changer for creamy soups. It saves you from having to transfer hot soup to a blender and risk burning yourself or making a mess.
• Adjust consistency: If your soup turns out too thick after blending, just add more vegetable broth or water until you reach the desired consistency.
• Add toppings: A sprinkle of roasted seeds, a swirl of cream, or fresh herbs like thyme or parsley can elevate the flavor and texture.

Recipe Variations

While this recipe is delicious as-is, there are plenty of ways to mix it up and make it your own:

• Spicy Butternut Squash Soup: Add a pinch of red pepper flakes or a small chopped jalapeño while sautéing the vegetables to add a bit of heat to the soup.
• Sweet and Savory Twist: For a little extra sweetness, stir in a tablespoon of maple syrup or brown sugar, which pairs beautifully with the squash.
• Roasted Butternut Squash: If you prefer a roasted flavor, you can roast the squash before adding it to the Instant Pot. This step will enhance the natural sweetness and caramelize the edges.
• Add Protein: For a heartier version, add some cooked lentils or shredded chicken into the soup before blending.

Final Words

Butternut Squash Soup made in the Instant Pot is one of those dishes that is surprisingly easy to make but feels like a special treat every time. It’s creamy, flavorful, and incredibly satisfying-especially when you can make it in less than 30 minutes. Plus, it’s super versatile; whether you stick to the classic recipe or add your own spin, you’ll have a bowl of goodness that warms you from the inside out.