Go Back
+ servings
bowl of Instant Pot Butternut Squash Soup topped with croutons

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!
Course Main
Cuisine American
Keyword butternut squash soup, instant pot butternut squash soup, instant pot soup recipe, pressure cooker butternut squash soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 60kcal
Author Kat Jeter & Melinda Caldwell


  • 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
  • 1 tablespoon Lemon juice
  • Salt and Pepper to taste


  • Place the butternut squash, onion, green apple, garlic, thym 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 lemon juice then salt and pepper to taste.
  • Serve warm.


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