This easy Butternut Squash Soup recipe is a great recipe to whip up using your Instant Pot, and serve to the entire family. It is finally the time for cozy fall soups using using the season’s best produce, and this recipe is just right, ticking all the boxes.

Why You’ll Love Butternut Squash Soup

  • Versatile: My favorite part about this butternut squash soup recipe is the fact that it is super customizable.
  • Easy: Based on what you have at hand, you can easily swap ingredients and try out different variations of the soup.
  • Delicious: I love making some roasted butternut squash soup, which has the perfect fall flavors, but more on that later.

Recipe Ingredients

You’ll need a very simple set of ingredients to make this butternut squash soup.

  • Olive oil: Used to sauté the ingredients, enhancing their flavors.
  • Yellow onion: Adds a savory depth to the soup’s flavor profile.
  • Granny Smith apple: Contributes a subtle sweetness to balance the savory elements.
  • Garlic: Infuses the soup with its distinctive, aromatic flavor.
  • Vegetable broth: Provides a flavorful, vegan-friendly soup base.
  • Butternut squash: The main ingredient, it lends the soup its creamy texture and sweet, nutty flavor.
  • Spices: Nutmeg and paprika add warmth and a hint of smokiness.
  • Seasonings: Salt and pepper are used to fine-tune the soup’s flavor balance.
Butternut Squash Soup Ingredients

How To Make Butternut Squash Soup

Once you have all the butternut squash soup ingredients ready, here’s what you’ll need to do next.

Step One: Half the squash and remove the seeds. Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water. 

instant pot butternut squash soup

Step Two: Remove squash and peel skin away. Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.  Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.

instant pot butternut squash soup

Step Three: Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.

instant pot butternut squash soup in food processor

Step Four: Pour soup into a food processor and blend until smooth.  Serve with freshly ground black pepper and or coconut milk as desired.

pressure cooker butternut squash soup

Expert Tips To Nail Butternut Squash Soup

Ready to give this recipe a try? Here are some more tips you might want to keep in mind.

  • I used vegetable stock to make this recipe, but you can also use some chicken broth or chicken stock if you don’t want have dietary restrictions.
  • If you don’t want to use your food processor for the soup, you can use an immersion blender instead.
  • Don’t have the apples that the recipe calls for? You can just use some apple cider vinegar instead to lend that tangy flavor to the soup.
  • You can also make a nice roasted butternut squash soup by roasting cubed butternut squash in the oven until they’re golden, and then using the roasted squash for the rest of the recipe.
  • This roasted butternut squash in fact, has much more enhanced flavors, and is totally worth the extra time and effort.
  • Don’t forget to top the roasted butternut squash soup with a generous sprinkle of chopped parsley or any other fresh herbs of your choice.
  • The easiest way to store butternut squash soup is to move it to an airtight container and refrigerate it for up to 4 days.
  • To reheat the butternut squash soup, you can use the microwave or your pot. If you prefer a thicker soup, you can keep reheat it just like that, or add a couple splashes of water to it to adjust its consistency.

Variations

  • Curry: In addition to the salt and pepper, you can also add some yellow curry powder into the soup mix to lend it some extra flavor.
  • Intense Flavor: Another great idea is to add a dash of lime juice and some garam masala powder if you want some more intense flavors.
  • Spice: And of course, if you’re fond of that little kick of spice, you can add some cayenne pepper onto the soup.

Substitutions

  • Coconut Milk: I added some coconut milk towards the end to bring some richness and creaminess to the soup. You can also use some heavy cream or sour cream instead if you don’t have any dietary restrictions.
butternut squash soup in a white bowl

Storage Instructions

  • Refrigeration: Cool your butternut squash soup, store in airtight container, lasts 3-4 days in fridge.
  • Freezing: Cool and transfer your soup to a freezer-safe containers, lasts up to 3 months.
  • Thawing/Reheating: Thaw your soup in the fridge. Reheat gently on stove or in microwave, stir before serving.
  • Stir Before Serving: Before serving the reheated soup, give it a good stir to reincorporate any separated liquids and ensure an even consistency.

What To Serve With Butternut Squash Soup?

  • Crusty Bread: Its hearty texture is perfect for dipping into the creamy soup, soaking up all the delicious flavors.
  • Garlic Bread: The savory garlic flavor will add a nice contrast to the sweetness of the butternut squash, enhancing the overall taste experience.
  • Hawaiian Rolls: These slightly sweet rolls will provide a unique twist to the meal, adding a touch of sweetness that complements the savory soup.
  • Grilled Cheese: A classic choice that’s always a hit! The gooey cheese and crispy bread of grilled cheese sandwiches will pair wonderfully with the smooth and velvety texture of the soup.

FAQ’S

Can I Make This Soup Without an Instant Pot?

If you don’t have an Instant Pot, you can totally use a large soup pot to make this butternut squash soup. The only downside of this cooking method is the fact that making the soup will take a little longer. Be sure you choose a good quality large pot with a thicker base, and cook the soup on medium heat.

Why Is My Soup Bitter?

If your soup is bitter, it may be caused by the squash itself. Extreme cold, heat, drought, or too much irrigation can cause elevated levels of cucurbitacin that results in a bitter squash. Fats and sweetness can help to smooth out the bitterness in your soup just like it does with coffee. To help the bitterness, add a spoonful of sugar, cream, or butter.

Can I Use Chicken Broth or Chicken Stock Instead Of Vegetable Stock?

Yes, you can use chicken stock or chicken broth in this butternut squash soup recipe. Both will add a depth of flavor to the soup.

Can I Add Meat To This Butternut Squash Soup Recipe?

Yes, you can include meat in your soup recipe. For instance, add diced bacon to the soup for an additional layer of flavor.

How Long Can I Store A Fresh Butternut Squash?

Chopped butternut squash, when stored correctly in an airtight container in the fridge, is good for up to 5 days. However, if you have a whole butternut squash, it can last up to a month if kept in a cool, dark place without refrigeration. Chopped butternut squash, when stored correctly in an airtight container in the fridge, is good for up to 5 days. If you have a whole butternut squash, it can last up to a month if kept in a cool, dark place without refrigeration.

mealplan for eat your beets
butternut squash soup in a white bowl

Butternut Squash Soup

Warm up with a bowl of creamy Instant Pot Butternut Squash Soup! This velvety soup is made in a flash, combining the rich, natural sweetness of butternut squash with savory spices.
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 50 minutes
Total Time 1 hour 40 minutes
Serving Size 4 Servings

Ingredients

  • 1 tbsp Olive Oil
  • ¼ Large Yellow Onion diced
  • ½ Granny Smith Apple peeled, cored, and diced
  • 1 tbsp Cloves Garlic minced
  • 2 cups Vegetable Broth
  • 1 Butternut Squash 3 Lb
  • ½ tsp Nutmeg
  • ½ tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

  • Half the squash and remove the seeds.
  • Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water. 
  • Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes. 
  • Remove squash and peel skin away. Vide and set aside.
  • Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot. 
  • Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
  • Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
  • Pour soup into a food processor and blend until smooth. 
  • Serve with cracked pepper and or coconut milk as desired.

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 915mg | Potassium: 709mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20318IU | Vitamin C: 42mg | Calcium: 98mg | Iron: 1mg

Notes

I used vegetable stock to make this recipe, but you can also use some chicken broth or chicken stock if you don’t want have dietary restrictions.
If you don’t want to use your food processor for the soup, you can use an immersion blender instead.
Don’t have the apples that the recipe calls for? You can just use some apple cider vinegar instead to lend that tangy flavor to the soup.
You can also make a nice roasted butternut squash soup by roasting cubed butternut squash in the oven until they’re golden, and then using the roasted squash for the rest of the recipe.
This roasted butternut squash in fact, has much more enhanced flavors, and is totally worth the extra time and effort.
Don’t forget to top the roasted butternut squash soup with a generous sprinkle of chopped parsley or any other fresh herbs of your choice.
The easiest way to store butternut squash soup is to move it to an airtight container and refrigerate it for up to 4 days.
To reheat the butternut squash soup, you can use the microwave or your pot. If you prefer a thicker soup, you can keep reheat it just like that, or add a couple splashes of water to it to adjust its consistency.

More Recipes

If you enjoyed this easy fall soup recipe, and are inspired to try some more fun and interesting recipes, here are a few handpicked ones to try out.

Similar Posts

One Comment

Comments are closed.

5 from 3 votes (3 ratings without comment)