If you love butternut squash soup, this Instant Pot Butternut Squash Soup is a must-try. It’s creamy, rich, naturally gluten-free, and vegetarian.
Table of contents
- 🥣 Why This Recipe Works
- 🥄 Main Ingredients
- 🌿How To Make
- Meal Prep
- 🧅 Expert Tips
- 🥣 Recipe FAQs
- Here Are More Instant Pot Soups To Try
This Instant Pot butternut squash soup is a weeknight favorite—ready in about 30 minutes from start to finish. Using a pressure cooker gives the squash a deep, slow-simmered flavor in a fraction of the time while keeping the texture ultra-smooth.
🥣 Why This Recipe Works
- Uses simple ingredients you likely have on hand
- Fresh herbs add bright, savory notes
- The Instant Pot cooks squash quickly while concentrating flavor
- Velvety texture from blending—adjustable thickness
- Easy to meal prep and reheat for lunches or dinner
🥄 Main Ingredients
Butternut squash | Peeled, seeded, and cut into even 1″ cubes so it cooks evenly.
Stock & herbs | Vegetable stock, onions, garlic, sage, and thyme form a savory base. Use fresh herbs when possible for the best flavor.
Cream & goat cheese | Heavy cream stirred in at the end creates richness. Finish bowls with crumbled goat cheese and a drizzle of cream or olive oil.
🌿How To Make
1. Set the Instant Pot to Sauté and heat the olive oil and butter until melted. Add the diced onion and cook until softened and beginning to brown, about 5 minutes.
2. Add minced garlic and chopped sage and cook for another minute to release the aromatics.
3. Turn off sauté, pour in the vegetable stock, and scrape up any browned bits from the bottom of the pot. Add the cubed butternut squash, kosher salt, and thyme (tie the thyme sprigs together if you prefer for easy removal).
4. Secure the lid, set the valve to sealing, and cook on High Pressure for 12 minutes. The Instant Pot will display “On” while pressurizing; the timer will count down once pressure is reached.
5. Perform a quick release of the pressure. Remove the thyme stems, then use an immersion blender to puree the soup until very smooth. Stir in the heavy cream and adjust seasoning.
6. Serve hot, garnished with goat cheese, a swirl of cream, freshly cracked pepper, and a few sage leaves or thyme if desired.
Meal Prep
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat to prevent scorching. If the soup becomes too thick after chilling, thin it with extra vegetable stock, milk, or a splash of cream.
🧅 Expert Tips
- Swap Vidalia onions for shallots or a yellow onion if preferred.
- If using dried thyme instead of fresh, use about 1/2 teaspoon.
- Replace heavy cream with milk for a lighter, thinner soup, or use coconut milk for a dairy-free version.
- You can use chicken stock if you don’t need the recipe to remain vegetarian.
- For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold vegetable stock and stir into the hot soup while warming until it thickens.
🥣 Recipe FAQs
Butternut squash is high in fiber, potassium, vitamin A, and other nutrients. Using vegetable stock and fresh herbs keeps the soup savory and nutritious. Reduce heavy cream or use a dairy-free alternative to lower saturated fat.
Crusty bread, dinner rolls, or a simple green salad are great pairings. A small smear of honey butter on warm bread is also lovely.
If you want more body, whisk 2 tablespoons cornstarch with 2 tablespoons cold vegetable stock and stir into the simmering soup until it thickens. Alternatively, use less stock or add a bit more cooked squash before blending.
Sage, thyme, and rosemary complement butternut squash beautifully. Finish with freshly cracked black pepper and a pinch of kosher salt to taste.
Here Are More Instant Pot Soups To Try
- Lentil Soup
- Broccoli Cheese Soup
- Tortellini Soup
- Carrot Ginger Soup
- Cream of Cauliflower Soup
Instant Pot Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small Vidalia onion, chopped
- 2 large garlic cloves, minced
- 5 large sage leaves, minced
- 8 sprigs fresh thyme
- 1 medium butternut squash, peeled, seeded, and chopped into 1” cubes
- 1 1/4 cups vegetable stock
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 4 ounces goat cheese, for garnish
Instructions
- Turn Instant Pot to Sauté, add butter and oil, and melt. Add diced onions and cook until soft and golden, about 5 minutes.
- Stir in garlic and sage and cook 1 minute.
- Turn off Sauté and pour in vegetable stock, scraping up any browned bits.
- Add cubed squash, salt, and thyme (tie thyme if desired). Secure lid and set valve to sealing. Cook on High Pressure for 12 minutes, then quick release.
- Remove thyme stems and blend the soup with an immersion blender until smooth.
- Stir in heavy cream, taste, and adjust seasoning. Serve topped with goat cheese, cracked pepper, and extra cream if desired.
Notes
- Store in the fridge up to 4 days in an airtight container.
- Reheat gently on low heat or in the microwave. Thin with stock or cream if needed.
- For thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold stock and stir into the hot soup while warming until it thickens.
- Dried thyme may be used; substitute 1/2 teaspoon for fresh.
- Double the recipe for a larger Instant Pot but do not exceed the max fill line.
Equipment
- Instant Pot (or other electric pressure cooker)
- Immersion blender (for a smooth finish)
Nutrition
Calories: 265 kcal
Carbohydrates: 11 g • Protein: 6 g • Fat: 23 g
