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Best Butternut Squash Soup

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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.

Be sure to check out this easy slow cooker carrot and coriander soup recipe too!

Why You’ll Love this Recipe

My favorite part about this butternut squash soup recipe is the fact that it is super customizable.

Based on what you have at hand, you can easily swap ingredients and try out different variations of the soup.

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 1: Add Butternut Squash to an Instant Pot

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. 

Step 2: Pressure Cook it

Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes. 

Step 3: Peel the Squash

Remove squash and peel skin away.

instant pot butternut squash soup
instant pot butternut squash soup

Step 4: Sauté the Apples

Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot. 

Step 5: Add Onion and Garlic Cloves

Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.

instant pot butternut squash soup in food processor
instant pot butternut squash soup in food processor

Step 6: Add Vegetable Stock and Cook

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

Step 7: Blend Soup in a Food Processor

Pour soup into a food processor and blend until smooth. 

butternut squash soup in a white bowl

Step 8: Top with Salt and Pepper

Serve with freshly ground black pepper and or coconut milk as desired.

Tips to Make the 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.

What Other Seasonings Can I Add?

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.

Another great idea is to add a dash of lime juice and some garam masala powder if you want some more intense flavors.

And of course, if you’re fond of that little kick of spice, you can add some cayenne pepper onto the soup.

What Can I Use Instead of 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.

pressure cooker butternut squash soup

Can I Make it 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.

Make sure you choose a good quality large pot with a thicker base, and cook the soup on medium heat.

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.

butternut squash soup in a white bowl

Butternut Squash Soup

Yield: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 50 minutes
Total Time: 50 minutes

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.

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 (3-pound) butternut squash
  • 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 Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 626mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g

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