Instant Pot Butternut Squash Soup

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Published: Nov 13, 2022 by Bintu · This post may contain affiliate links.

Colder months require bowlfuls of soup. And this Instant Pot Butternut Squash Soup recipe is the perfect fall soup and winter soup recipe.

Instant Pot Butternut Squash Soup with Apple is an easy to make dump and start Instant Pot recipe. Simply dump the ingredients in and let the Instant Pot do the rest for you. Yeap. It really just is that easy, which means I will be making it aaaaallllll season long.

This soup is so lusciously thick. Thick enough to (almost) stand your soup spoon up in, yet it is light and healthy. So it is totally okay to reach for that second or third bowl. Just like this delicious Creamy Instant Pot Tomato Soup and Instant Pot Creamy Potato Soup,

This easy butternut squash soup is also a fantastic make-ahead soup. Whip up a batch and keep it for at least 4 days in the fridge, then simply reheat butternut squash soup when needed. Or make ahead and freeze butternut squash soup. Frozen soup really is a meal prep MVP (more info on this below).

Why Make This Recipe

• Easy and Affordable – Easy to make using everyday pantry staples.
• Satisfying – This is an indulgently creamy and filling healthy, low-calorie soup.
• Diet Friendly – This creamy soup is made with coconut milk so it is vegan as well as gluten free.

What exactly makes this Instant Pot Butternut Squash Soup sooooo amazing? I’ll let you in on the (not so) secret ingredients that make this a perfect fall soup. And winter soup, and spring soup….

Ingredients Notes

• Butternut Squash – deseeded and diced butternut squash.
• Vegetables – carrot, bell pepper, and green onions add great flavor and color.
• Apple – Use your favorite variety. I like Granny Smith apple since it isn’t too sweet.
• Coconut milk – use unsweetened coconut milk, or use coconut cream to really boost the creamy texture.
• Vegetable Broth – I prefer a low sodium variety so I can add salt to taste.
• Spices – warming spices like cinnamon and allspice make butternut squash soup taste like fall!

Ready to learn how easy it is to make this butternut squash soup Instant Pot recipe? gather up your ingredients and I will show you….

How To Make Instant Pot Butternut Squash Soup

1. Add all the ingredients to the Instant Pot.
2. Place the lid on the Instant Pot, lock, and turn the valve to the sealing position.
3. Set to manual pressure, high pressure for 8 minutes. When done, perform a quick pressure release.
4. Let the soup cool for a few minutes and then purée with an immersion blender.

How To Make Slow Cooker Butternut Squash Soup

You can easily adapt this recipe for your crockpot. Just follow these steps to make delicious slow cooker butternut squash soup:

1. Add all the ingredients except for the coconut milk to the slow cooker.
2. Place the lid on and cook on low for 6-8 hours or on high for 3-4 hours.
3. When done, add in the coconut milk and purée with an immersion blender until smooth.

Stovetop Butternut Squash Soup Instructions

Making vegan butternut squash soup on the stovetop is also quite easy. Here’s how:

1. Combine the ingredients (except coconut milk) in a large soup pot.
2. Bring the soup to almost a boil, then reduce the heat.
3. Cover the pot and simmer for 20-30 minutes.
4. Turn the heat off, stir in the coconut milk, and purée with an immersion blender.

Tips for Success

• For a thicker soup, reduce the liquid by about half a cup.
• if you prefer a thinner soup, add an extra cup of stock.
• Feel free to add a little extra coconut milk (this will increase the calories).
• You can replace the cubed butternut squash with chopped pumpkin or other winter squash, according to your taste.
• Other spices you can use include cardamom, curry powder, cumin, and coriander.
• The cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Delicious Variations

• Swap the Veggies – make this into an Instant Pot cauliflower and butternut squash soup by replacing about a third of the butternut squash with cauliflower. Or, do the same thing using sweet potato.
• Swap the Broth – if not vegan, use chicken broth instead of vegetable broth.
• Add Heat – with a dash of cayenne pepper or some red chili flakes. Some fresh ginger will also add a little zing.
• Make it Sweeter – by adding a bit of maple syrup or brown sugar, to taste.

Prep and Storage

This vegan butternut squash soup is such an awesome meal prep solution. You can easily make a batch (or 2, or even 3) and simply package some to store in the fridge or freezer. Here’s how;

• Prep Ahead – You can prep the diced butternut squash a day in advance and store it in an airtight container in the fridge.
• Storage – Keep cooked butternut squash coup in an airtight container inside the fridge for up to 4 days, or up to 3 months in the freezer.
• Freeze –
  • Let the soup cool down then transfer into Ziploc freezer bags.
  • Squeeze out all the extra air and seal the bags.
  • Label the bags and then lay them flat in the freezer.
  • Store in the freezer for 3 months.
• Thaw and Reheat – Follow these easy steps for thawing ansd reheating frozen butternut squash soup;
  • Remove the soup from the freezer the night before needed and let it thaw in the fridge.
  • For a faster thaw, you can add the bagged soup into a microwave and thaw according to the microwave’s instructions.
  • Transfer the thawed soup into a bowl and reheat in a microwave.
  • Or transfer the thawed soup into a saucepan and reheat over low to medium heat.

FAQs

More Recipes You May Like

Serving Suggestions

If not vegan, try serving this delicious soup with one of these main dishes;

More Instant Pot Soup Recipes

Weight Watchers Points

There are 2 Blue Plan SmartPoints in one serving of this.

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Print Recipe

Instant Pot Butternut Squash Soup

Butternut Squash Soup Instant Pot recipe is creamy, healthy, and tastes like fall!

Prep Time5 mins

Cook Time7 mins

Total Time12 mins

Course: Main Course

Cuisine: American, Western

Diet: Gluten Free, Vegan

Servings: 4

Calories: 160kcal

Instructions

• Add all ingredients to the Instant Pot insert.

• Place the lid on and turn the valve to sealing position.

• Set to manual pressure, high pressure for 7 minutes. When done, perform a quick pressure release.

• Allow the soup cool for a few minutes then purée with an immersion blender.

To make in slow cooker;

• Add all the ingredients except for the coconut milk to the slow cooker.

• Place the lid on and cook on low for 6-8 hours or on high for 3-4 hours

• When done, add in the coconut milk and purée with an immersion blender until smooth.

To make on stovetop;

• Combine the ingredients (except coconut milk) in a large soup pot.

• Bring the soup to almost a boil, then reduce the heat.

• Cover the pot and simmer for 20-30 minutes.

• Turn the heat off, stir in the coconut milk, and purée with an immersion blender.

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Notes

• For a thicker soup, reduce the liquid by about half a cup.
• if you prefer a thinner soup, add an extra cup of stock.
• Feel free to add a little extra coconut milk (this will increase the calories).
• You can replace the cubed butternut squash with chopped pumpkin or other winter squash, according to your taste.
• Other spices you can use include cardamom, curry powder, cumin, and coriander.
• The cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
• Storage – keep leftovers in an airtight container inside the fridge for 4 days, or in the freezer for up to 3 months.
• There are 2 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 160kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 551mg | Potassium: 788mg | Fiber: 5g | Sugar: 10g | Vitamin A: 21575IU | Vitamin C: 42.4mg | Calcium: 110mg | Iron: 2.2mg