This Instant Pot butternut squash soup recipe is a sweet and savory, comforting dish.

It makes the perfect lunch or starter, featuring fall favorites like carrot, apple, and ginger! Garnish this creamy and satisfying dish with a dollop of sour cream or a simple dash of paprika for added color. Add a side salad and lunch is served!

butternut squash soup in a bowl with pepitas

Favorite Fall Soup

  • The Instant Pot makes hundreds of simple soups in minutes! Just set, cook, and serve.
  • This rich, creamy, and delicious soup is ready and on the table in 3 easy steps. Double the batch and serve all week or freeze for future meals.
  • Perfect for cold weather days, butternut squash soup is as good for you as it is healthy and delicious!

ingredients assembled to make instant pot butternut squash soup

Ingredients & Variations

VEGGIES: Butternut squash has a mild, earthy flavor that is easily complemented by so many other ingredients! Hubbard or delicatas can be used as well without peeling. Other starchy veggies like parsnips, turnips, or potatoes can be used in place of carrots.

APPLE: Apples add a mild sweetness to the soup. Red apples are softer and sweeter, while green apples are more tart – either will do!

BROTH & SEASONINGS: The more flavorful the broth, the better the end result. Fresh ginger and sage are best, but ground ginger is okay, too. The cream makes the soup extra velvety and rich, but milk can be used instead. Make it vegan by omitting the dairy altogether and use extra broth or water to blend the soup.

process of blending instant pot butternut squash soup

How to Make Instant Pot Butternut Squash Soup

  1. Place prepped ingredients (except cream) in the Instant Pot and set to stew.
  2. Blend until smooth, lightly adding the cream. Or remove some of the veggies before blending for a chunky-style soup (as per the recipe below).
  3. Serve with a dollop of sour cream, bacon bits, sliced green onions, and a slice of garlic bread.

instant pot butternut squash soup in an instant pot

Tips for a Creamy Smooth Soup

No immersion blender? No problem! Carefully blend the soup in batches in a blender (it will be hot) or use a hand mixer directly in the Instant Pot.

Keep leftovers in a covered container in the refrigerator for about 4 days or freeze in zippered bags for up to a month.

Favorite Squash Recipes

instant pot butternut squash soup in bowls
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Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is simple to and quick to make and yields soup that is so comforting and creamy.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings


  • 1 butternut squash large dice
  • 2 carrots large dice
  • 1 apple large dice
  • ½ onion large dice
  • 3 cups vegetable broth
  • ½ teaspoon fresh ginger
  • ¼ teaspoon ground sage
  • ¼ cup heavy cream


  • Peel and chop all vegetables into large pieces.
  • Place all ingredients (except heavy cream) into the instant pot and set to stew for 10 minutes on manual high.
  • Slow-release and blend using a hand blender until smooth, lightly blend in cream, and season with salt and pepper to taste.
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Nutrition Information

Serving: 1.5cups | Calories: 186kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 740mg | Potassium: 839mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25646IU | Vitamin C: 44mg | Calcium: 116mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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About the author

Holly is a mom of 4 with a love for all things air fryer! Her greatest passion is creating in the kitchen and making recipes for the everyday home cook!
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