This easy Instant Pot Butternut Squash Soup is just 6 simple ingredients cooked in a pressure cooker to make a delicious fall or winter soup in less than 30 minutes!

bowl of Instant Pot Butternut Squash Soup topped with croutons

Instant Pot Butternut Squash Soup

Nothing says fall like butternut squash…except maybe pumpkin, but I like butternut squash so much better especially in this Instant Pot Butternut Squash Soup! It’s a delicious fall soup that is made quick and easy thanks to a little help from a pressure cooker.

If you’ve never had butternut squash it is similar to a sweet potato in flavor and this recipe adds some granny smith apples to offset that sweetness with a little zing of sour. Top it with some buttery, toasted croutons and you’ve got the perfect soup for fall.

Instant Pot Butternut Squash Soup is a great holiday soup

How Do You Cut Butternut Squash?

  1. To prepare butternut squash you start by cutting off the ends.
  2. Then use a potato peeler or sharp knife to peel the butternut squash.
  3. Once peeled cut the squash in half and scoop out the seeds.
  4. Cut the squash into small chunks.

If you’re like me and really want to save time you can also buy pre-cut butternut squash (in the fresh vegetable section of the grocery store) or frozen butternut squash.

how to make Instant Pot Butternut Squash Soup

How to Make Instant Pot Butternut Squash Soup:

  1. Place the butternut squash, onion, green apple, garlic, and vegetable broth in the pot of your Instant Pot and then lock lid in place. Turn the top valve to “Sealing”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.  
  3. When the time is up press “Cancel” to stop the cooking and then wait 10 minutes as the Instant Pot does a natural release. After 10 minutes carefully, turn the vent to “Venting” to release the remaining steam. 
  4. Remove the lid and pull out the pieces of thyme. Then use an immersion blender to puree the soup until it is smooth and creamy. 
  5. Add salt and pepper to taste. 
  6. Serve warm.

Note: If you puree the soup and it’s still took thick for you you can always add more vegetable broth as needed.

That’s it! A delicious fall soup made with butternut squash in less than 30 minutes!

Instant Pot Butternut Squash Soup is an easy holiday soup

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Servings: 10
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Instant Pot Butternut Squash Soup

This easy Instant Pot Butternut Squash Soup is just 6 simple ingredients cooked in a pressure cooker to make a delicious fall or winter soup in less than 30 minutes!

Ingredients

  • 32 ounces Butternut squash, peeled, seeded, and roughly chopped
  • ½ cup Onion
  • 1 Green apple, peeled, cored, and sliced into quarters
  • 3 cloves Garlic
  • 4 cups Vegetable broth
  • 6 sprigs Thyme
  • Salt and Pepper to taste

Instructions

  • Place the butternut squash, onion, green apple, garlic, and vegetable broth in the pot of your Instant Pot and then lock lid in place. Turn the top valve to “Sealing”.
  • Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.
  • When the time is up press “Cancel” to stop the cooking and then wait 10 minutes as the Instant Pot does a natural release. After 10 minutes carefully, turn the vent to “Venting” to release the remaining steam.
  • Remove the lid and pull out the pieces of thyme. Then use an immersion blender to puree the soup until it is smooth and creamy.
  • Add salt and pepper to taste.
  • Serve warm.

Nutrition

Calories: 60kcal, Carbohydrates: 16g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 380mg, Potassium: 358mg, Fiber: 2g, Sugar: 5g, Vitamin A: 9882IU, Vitamin C: 22mg, Calcium: 51mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: butternut squash soup, instant pot butternut squash soup, instant pot soup recipe, pressure cooker butternut squash soup