Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is the cozy fall recipe that proves healthy comfort food can also be incredibly flavorful. With just a few simple ingredients like squash, carrots, and a hint of apple, this recipe blends naturally sweet and savory flavors into a silky, nourishing soup. The Instant Pot makes preparation quick and effortless, locking in all the warmth and flavor in just minutes.

This soup is finished with a touch of cream and butter for extra richness, while cinnamon and nutmeg bring out the cozy autumn notes. It’s elegant enough for a holiday starter, yet simple enough for busy weeknights. Pair it with crusty bread or a crisp salad for a satisfying meal.

Butternut squash, often called “the butter of the garden,” has been beloved for centuries for its creamy texture and mild sweetness. That’s exactly why this soup feels like a timeless bowl of comfort, perfect for chilly evenings.

Recipe Yield: 6 servings

INGREDIENTS

4 cups low-sodium vegetable broth
1 medium butternut squash (about 3 lb), peeled, seeded, and cubed
2 medium carrots, sliced
1 large yellow onion, chopped
3 garlic cloves, minced
1 apple, peeled and chopped
2 tbsp olive oil
1 tsp kosher salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground black pepper
½ cup heavy cream
2 tbsp unsalted butter
Fresh parsley or chives, chopped (for garnish)

INSTRUCTIONS

1. Sauté aromatics:
Set Instant Pot to Sauté mode. Heat olive oil, then add onion and garlic. Cook for 2–3 minutes until fragrant.

2. Add vegetables and apple:
Stir in cubed butternut squash, carrots, and apple. Cook, stirring occasionally, for another 3 minutes.

3. Season and add broth:
Sprinkle in salt, cinnamon, nutmeg, and black pepper. Pour in vegetable broth and stir well to combine.

4. Pressure cook:
Cancel Sauté. Secure lid, set to Sealing, and cook on High Pressure for 10 minutes. Allow 10 minutes natural release, then quick release remaining pressure.

5. Blend soup:
Using an immersion blender, puree soup directly in the pot until smooth. Alternatively, carefully transfer soup in batches to a blender.

6. Finish with cream and butter:
Stir in heavy cream and butter until silky. Taste and adjust seasoning if needed.

7. Serve and garnish:
Ladle soup into bowls. Garnish with fresh parsley or chives, and serve warm.

Helpful Tips to Perfect This Recipe

Balance the flavors: The apple adds a touch of sweetness that balances the earthy squash. If you prefer less sweet, use a tart variety like Granny Smith.
Get the creamiest texture: For ultra-smooth soup, blend in a high-speed blender in small batches and return to the pot. This creates a velvety finish.
Make it ahead: This soup stores beautifully. Refrigerate in an airtight container for up to 4 days or freeze for 2 months. Reheat gently on the stove with a splash of broth.

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