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Instant Pot Butternut Squash Soup Recipe

This warm, velvety butternut squash soup is not just visually appealing but also filled with an array of nutrients. It's a delightful combination of sweet and spicy flavors, delicately balanced with the creaminess of coconut milk and a hint of sage. It's a perfect companion for those cold winter days.


Photos of Instant Pot Butternut Squash Soup Recipe

Most of the ingredients in this recipe are easily available in any supermarket. However, be sure to find a ripe butternut squash as it is the star of the dish. Its sweet, nutty flavor enhances the overall taste of the soup. Another key ingredient is coconut milk, which lends the soup a creamy, exotic flavor. It's usually found in the Asian food aisle.

Ingredients for Instant Pot Butternut Squash Soup

Vegetable stock: Adds depth to the soup with its flavorful base.

Garlic: Gives a slightly spicy, robust flavor.

Carrot: Adds sweetness and color to the soup.

Granny Smith apple: Its tartness balances the sweetness of the butternut squash.

Butternut squash: The main ingredient of the soup, it provides a sweet, nutty flavor.

Sage: Gives the soup an earthy flavor.

White onion: Adds a bit of sharpness and texture to the soup.

Salt: Brings out the flavors of the soup.

Black pepper: Adds a kick of spiciness.

Cayenne: Provides a spicy flavor that balances the sweetness.

Cinnamon and Nutmeg: Adds a warm, sweet-spicy flavor.

Coconut milk: Adds creaminess and a slight sweetness to the soup.

Extra coconut milk: Used for garnishing.

Smoked paprika: Gives a smoky flavor, enhancing the soup's overall taste.

One reader, Charmain Dabney says:

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This instant pot butternut squash soup recipe is a game-changer! The flavors are rich and comforting, and the texture is velvety smooth. It's incredibly easy to make and perfect for a cozy night in. The combination of butternut squash, apple, and spices creates a delightful harmony. I highly recommend it!

Charmain Dabney

Techniques Required for Making Instant Pot Butternut Squash Soup

How to prepare the ingredients: Wash and peel the butternut squash, carrot, and apple. Chop the onion and garlic. Gather the rest of the ingredients and measure them out before starting the cooking process.

How to use an immersion blender: After adding the coconut milk, use an immersion blender to puree the soup until it reaches a smooth consistency. Be cautious and ensure the blender is fully submerged to avoid splattering.

How to adjust seasoning: Taste the soup after blending and adjust the seasoning with additional salt, pepper, and cayenne as needed. Gradually add the seasonings while tasting to achieve the desired flavor profile.

How to garnish the soup: When serving the soup, drizzle a small amount of extra coconut milk on top for a decorative touch. Sprinkle a pinch of smoked paprika for added flavor and visual appeal.

How To Make Instant Pot Butternut Squash Soup

Since the temperature is starting to drop as winter approaches, it is best to arm yourself with an arsenal of soup recipes such as this squash soup.

Preparation: 12 minutes
Cooking: 30 minutes
Total: 42 minutes



  • 2cupsvegetable stock
  • 4clovesgarlicpeeled and minced
  • 1carrotpeeled and diced
  • 1granny Smith applecored and diced
  • 1mediumbutternut squashuncooked, peeled, seeded and diced
  • 1sprigfresh sage
  • 1white oniondiced
  • ½tspsaltor more to taste
  • ¼tspblack pepperfreshly-ground
  • tspcayennemore to taste
  • pinchcinnamon and nutmeg ground
  • ½cupcoconut milkcanned, unsweetened
  • extra coconut milkoptional
  • smoked paprikaoptional


  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg to an Instant Pot pressure cooker.  Toss to combine.  Close lid securely and set vent to “Sealing”.

  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the time to 8 minutes.  Cook.

  3. Turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.

  4. Remove and discard the sage.  Stir in the coconut milk.

  5. Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt, pepper, and cayenne if needed.

  6. Serve warm, with optional garnishes if desired.


  • Calories: 517.30kcal
  • Fat: 48.92g
  • Saturated Fat: 42.95g
  • Monounsaturated Fat: 2.16g
  • Polyunsaturated Fat: 0.77g
  • Carbohydrates: 23.86g
  • Fiber: 4.66g
  • Sugar: 4.79g
  • Protein: 6.31g
  • Sodium: 927.25mg
  • Calcium: 127.51mg
  • Potassium: 890.30mg
  • Iron: 8.83mg
  • Vitamin A: 440.60µg
  • Vitamin C: 19.36mg

Crucial Technique Tip for Instant Pot Butternut Squash Soup

When using an immersion blender to puree the soup, ensure the blender is fully submerged to avoid splattering. Also, tilt the pot slightly to create a deeper pool for easier blending. If the soup is too thick, feel free to add a bit more vegetable stock or coconut milk to achieve your desired consistency. Remember, blending hot soup can create steam within the blender, so allow a little venting space to let the steam escape safely.

Time-Saving Tips for Preparing Butternut Squash Soup

Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.

Use pre-cut squash: Save time by purchasing pre-cut butternut squash to skip the peeling and chopping step.

Quick release: Opt for quick release on the Instant Pot to speed up the cooking process.

Immersion blender: Utilize an immersion blender for easy and quick pureeing directly in the pot.

Coconut milk shortcut: Use canned coconut milk for convenience instead of preparing it from scratch.

Garnish prep: Prepare optional garnishes while the soup is cooking to save time during serving.

Substitute Ingredients For Instant Pot Butternut Squash Soup Recipe

  • vegetable stock - Substitute with chicken stock: Chicken stock can add a rich and savory flavor to the soup, similar to vegetable stock.

  • granny smith apple - Substitute with honeycrisp apple: Honeycrisp apples have a sweet-tart flavor and firm texture, which can work well in the soup.

  • coconut milk - Substitute with heavy cream: Heavy cream can add a creamy richness to the soup, similar to coconut milk.

  • smoked paprika - Substitute with regular paprika: Regular paprika can provide a mild, sweet pepper flavor without the smokiness.

Presentation Tips for Serving Butternut Squash Soup

  1. Elevate the plating: When presenting the butternut squash soup, focus on creating a visually appealing presentation. Use a wide-rimmed bowl to showcase the vibrant color and smooth texture of the soup.

  2. Garnish with a drizzle of coconut milk: Create an elegant swirl of coconut milk on the surface of the soup using a squeeze bottle or a small spoon. This adds a touch of sophistication and complements the flavors of the dish.

  3. Sprinkle with smoked paprika: Add a sprinkle of smoked paprika on top of the soup for a pop of color and a hint of smoky flavor. This not only enhances the visual appeal but also adds a subtle depth to the overall taste.

  4. Serve with artisan bread: Accompany the butternut squash soup with a side of freshly baked artisan bread, such as a rustic sourdough or a crusty baguette. This adds a delightful contrast in texture and allows for a complete dining experience.

  5. Incorporate delicate herb leaves: Place a few delicate sage leaves or other fresh herbs on the rim of the bowl for a touch of natural elegance. This not only adds a hint of fragrance but also elevates the overall aesthetic of the presentation.

  6. Consider the placement of the bowl: When presenting the soup, pay attention to the placement of the bowl on the plate. Aim for a balanced and visually appealing arrangement, ensuring that the focus remains on the exquisite butternut squash soup.

Essential Tools for Making Instant Pot Butternut Squash Soup

  • Instant Pot pressure cooker: A versatile kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, steamer, and more, allowing for efficient and convenient cooking.

  • Immersion blender: A handheld kitchen tool used for blending and pureeing ingredients directly in the pot or container, making it ideal for soups, sauces, and smoothies.

  • Chef's knife: A versatile and essential kitchen tool used for chopping, slicing, and dicing a variety of ingredients with precision and control.

  • Cutting board: A sturdy surface for cutting and preparing ingredients, ensuring a safe and clean workspace.

  • Measuring cups and spoons: Essential tools for accurately measuring and portioning ingredients in cooking and baking recipes.

  • Vegetable peeler: A kitchen tool designed for efficiently peeling the skin off vegetables and fruits, such as the butternut squash and carrot in this recipe.

  • Garlic press: A tool used to crush and mince garlic cloves, adding flavor to the soup without the need for finely chopping the garlic.

  • Saucepan: A cooking vessel used for heating and simmering the vegetable stock before adding it to the instant pot.

Storing and Freezing Homemade Butternut Squash Soup

  • Let the butternut squash soup cool completely before storing or freezing. This will prevent condensation from forming and potentially spoiling the soup.

  • For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 5 days. The soup's flavors will continue to develop and meld together over time.

  • When ready to reheat, pour the desired amount of soup into a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.

  • If you have leftovers or want to prepare the soup in advance, freezing is an excellent option:

    • Pour the cooled soup into freezer-safe containers or resealable bags, leaving about an inch of space at the top to allow for expansion during freezing.
    • Label the containers or bags with the date and contents for easy identification.
    • Freeze the soup for up to 3 months. The longer the soup is frozen, the more likely it is to develop freezer burn or off-flavors.
  • To thaw frozen butternut squash soup, transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can place the frozen container in a bowl of cold water, changing the water every 30 minutes until the soup has thawed.

  • Once thawed, reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. If the soup appears too thick after thawing, you can thin it out with a little vegetable stock or water until it reaches your desired consistency.

  • Avoid repeatedly freezing and thawing the soup, as this can negatively impact its texture and flavor. If you plan on freezing the soup, consider portioning it into individual servings for more convenient thawing and reheating.

Interesting Fact About Butternut Squash Soup

The butternut squash used in this recipe is a great source of vitamin A, which is essential for maintaining healthy vision and a strong immune system. It also contains high levels of antioxidants, which can help reduce inflammation and lower the risk of chronic diseases. Additionally, the coconut milk adds a creamy texture to the soup while providing healthy fats and a rich, tropical flavor.

Is Making Butternut Squash Soup at Home Cost-Effective?

This butternut squash soup recipe is highly cost-effective for a household. Butternut squash, carrots, and onions are affordable, and the recipe utilizes simple, inexpensive ingredients. The addition of coconut milk adds richness without breaking the bank. Overall, this recipe is a budget-friendly option for a family of four, costing approximately $10. The verdict rating for this recipe is 9/10, considering its affordability, nutritional value, and delicious taste.

Is This Butternut Squash Soup Healthy?

This instant pot butternut squash soup recipe is a healthy and nutritious choice. Here's why:

  • The soup is packed with vitamin-rich ingredients like butternut squash, carrots, and apples, providing a good source of vitamins A and C, which support immune function and skin health.
  • The use of vegetable stock instead of cream or butter keeps the soup low in saturated fat and calories.
  • Garlic and onion offer prebiotics that support gut health and boost the immune system.
  • The addition of sage and spices like cinnamon, nutmeg, and cayenne adds depth of flavor without relying on excessive salt or unhealthy additives.
  • Coconut milk provides a creamy texture and a dose of healthy fats, which can help with satiety and nutrient absorption.

To make this soup even healthier, consider the following suggestions:

  • Roast the butternut squash before adding it to the instant pot to enhance its natural sweetness and reduce the need for added sugars.
  • Experiment with different vegetables like parsnips, sweet potatoes, or cauliflower to increase the nutrient diversity of the soup.
  • Use a low-sodium vegetable stock to help control salt intake, especially for those with high blood pressure or heart concerns.
  • Garnish the soup with toasted pumpkin seeds or a sprinkle of hemp seeds for an extra boost of protein, healthy fats, and fiber.
  • Serve the soup alongside a colorful side salad or a slice of whole-grain bread to make it a well-rounded, satisfying meal.

Editor's Opinion on This Butternut Squash Soup Recipe

The butternut squash soup recipe you provided is a delightful combination of flavors and textures. The use of fresh ingredients such as butternut squash, apple, and sage adds depth to the soup, while the coconut milk brings a creamy richness. The seasoning with garlic, cinnamon, and nutmeg creates a warm and comforting aroma. The recipe's simplicity and use of the Instant Pot make it a convenient and time-saving option for a delicious homemade soup. Overall, this recipe is a wonderful choice for a cozy and flavorful meal.

Enhance Your Instant Pot Butternut Squash Soup Recipe with These Unique Side Dishes:

Roasted Garlic Parmesan Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.
Honey Glazed Carrots and Parsnips: Sweet and savory glazed carrots and parsnips drizzled with a honey glaze and sprinkled with fresh herbs.
Crispy Bacon Brussels Sprouts: Crispy Brussels sprouts roasted to perfection and tossed with savory bacon for the perfect combination of flavors.
Caramelized Onion and Mushroom Risotto: Creamy and rich risotto infused with the sweet flavors of caramelized onions and earthy mushrooms.
Apple Cranberry Walnut Salad: A refreshing salad featuring crisp apples, tart cranberries, and crunchy walnuts tossed in a tangy vinaigrette dressing.

Similar Soup Recipes to Try

Creamy Roasted Tomato Soup: This creamy roasted tomato soup is the perfect comfort food for a chilly day. The roasted tomatoes add a depth of flavor that is simply irresistible.
Garlic Parmesan Roasted Broccoli: This garlic parmesan roasted broccoli is a delicious and healthy side dish that pairs perfectly with any main course. The crispy, cheesy topping is sure to be a hit with the whole family.
Honey Balsamic Glazed Carrots: These honey balsamic glazed carrots are a sweet and savory side dish that is perfect for any occasion. The honey and balsamic vinegar create a delicious glaze that takes these carrots to the next level.

Appetizer and Dessert Ideas to Serve with Butternut Squash Soup

Savory Stuffed Mushrooms: Impress your guests with these delectable savory stuffed mushrooms. Filled with a savory mixture of herbs, cheese, and breadcrumbs, these bite-sized appetizers are sure to be a hit at any gathering.
Crispy Zucchini Fritters: These crispy zucchini fritters are a delightful way to start any meal. Lightly fried to perfection, these fritters are packed with flavor and make for a satisfying and delicious appetizer option.
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth!
Berry Parfait: Layer juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and satisfying parfait. Top it off with a drizzle of honey for a touch of sweetness.

Why trust this Instant Pot Butternut Squash Soup Recipe:

This recipe offers a delightful combination of flavors and textures, creating a wholesome and satisfying dish. The use of fresh butternut squash, granny smith apple, and coconut milk ensures a rich and creamy base, while the addition of fresh sage and smoked paprika adds depth and warmth. The inclusion of cayenne and a pinch of cinnamon and nutmeg provides a subtle hint of spice and sweetness. With the convenience of an instant pot pressure cooker, this recipe promises a quick and convenient preparation, making it a reliable choice for a delicious and nourishing butternut squash soup.

Share your thoughts on this Instant Pot Butternut Squash Soup Recipe in the Recipe Sharing forum and let us know how it turned out for you!
Can I use chicken stock instead of vegetable stock?
Yes, you can definitely use chicken stock instead of vegetable stock. It will add a different flavor profile to the soup, but it will still be delicious.
Can I use a different type of squash?
Absolutely! You can use other types of squash such as acorn squash or kabocha squash. The flavor and texture may vary slightly, but it will still make a tasty soup.
Can I substitute the coconut milk with regular milk?
Yes, you can substitute coconut milk with regular milk if you prefer. Keep in mind that the flavor and creaminess will be different, but it will still work well in the recipe.
How can I make this soup spicier?
If you prefer a spicier soup, you can increase the amount of cayenne pepper or add a dash of hot sauce to your liking.
Can I make this soup ahead of time and reheat it?
Yes, you can make the soup ahead of time and reheat it when you're ready to serve. Store it in an airtight container in the refrigerator for up to 3 days, and reheat it on the stovetop or in the microwave.

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