This Instant Pot Creamy Butternut Squash Soup is a delicious comforting soup that’s deliciously vegan and dairy-free! On the table in 35 minutes or less!
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Friends, it’s time for my very first Instant Pot Recipe here on The Busy Baker! In full disclosure, I’ve owned an Instant Pot for almost a year now but I haven’t shared any Instant Pot recipes with you…I wanted to wait until I developed fail-proof versions of some of my best recipes here on the blog, starting with this Instant Pot Creamy Butternut Squash Soup!
My Creamy One Pot Butternut Squash Soup recipe is one of the most popular recipe here on The Busy Baker and so I knew I had to make an Instant Pot version for my readers who enjoy using their Instant Pot. To be honest, this Instant Pot version of the soup is just as good as the stovetop version so if you’re all about saving time and getting a nice hot meal on the table with minimal time and effort, then this is the recipe for you!
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How to make Butternut Squash Soup in the Instant Pot
Making homemade blended soups in the Instant Pot is SO easy! Just throw in all the ingredients (saute the onions, garlic, ginger and spices first, if you want), seal the lid, pressure cook for 12-15 minutes as directed in the recipe below, manually release pressure, add the coconut milk, and puree. It’s really that simple!
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I hope you love this Instant Pot recipe as much as we do! Let me know in the comments below, what’s your favourite warm soup for fall? I’d love to know!
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Easy Crock Pot Vegetarian Chili
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Butternut Squash Red Lentil Soup
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Best Ever One Pot Beef Stew
QUICK & EASY WEEKNIGHT MEALS
Get my 4-week meal plan guide e-cookbook for the price of a coffee!
Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Instant Pot Butternut Squash Soup
Recipe: Equipment
Recipe: Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic finely minced
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 medium butternut squash cut into 3/4-inch chunks (about 2 pounds)
- 3 cups vegetable stock
- 3/4 cup full fat coconut milk
- extra coconut milk and fresh thyme for serving optional
Recipe: Instructions
- Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, garlic, ginger, pepper, salt and thyme.
- Saute for about 4-5 minutes, until the onions are soft and become translucent. Alternatively, you can skip the saute step to save time and simply add all the ingredients together.
- Add the butternut squash cubes and stir everything together well.
- Add the vegetable stock.
- Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
- Cook for 12 minutes on "Pressure Cook".
- When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
- When the pressure has released, open the lid, add the coconut milk and blend with an immersion blender.
- Serve while hot with a drizzle of extra coconut milk and some fresh thyme (optional).
Recipe: Notes
Storage instructions
This recipe freezes well and makes a great soup for meal prep. Simply store it in airtight containers in the fridge for up to 4 daysFreezing instructions
Freeze in airtight containers for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hello Chrissie
I really enjoy your recipes!
Can I make this soup in a regular pot on my stove since I do not have an Instant Pot? If yes, do I have to modify the recipe?
Thank you
Christine
Here’s my recipe for butternut squash soup on the stovetop: https://thebusybaker.ca/creamy-one-pot-butternut-squash-soup/
Enjoy!
Can I substitute the fresh ginger for dried ginger instead? And if so how much would I use?
Sure! Just add 1/4 tsp powdered ginger.
Help! I left the IP on for 20 minutes instead of 12 and when I finished the soup smelled funny and turned a brown color instead of bright orange. Did I over cook the soup or do you think the squash was bad (used pre-cut squash).
Sadly it sounds like you overcooked it, i assume you would’ve seen something was wrong with the squash before you put it in (if it smelled funny or had a different color).
Have you ever tried the recipe with frozen butternut squash? I hate peeling and cutting squash. Just wanted to save some time.
Yes, but if you use frozen butternut squash you should leave out 1 cup of the stock. Happy cooking ☺️
Absolutely my husband’s favorite soup. He requests a every couple of weeks. I make it exactly as the recipe is written, no additions needed.
We’re so happy your husband loves it! Thank you for taking the time to leave your feedback!
Can I use chicken broth?
For sure you can!