Creamy Instant Pot Butternut Squash Soup

A bowl of creamy butternut squash soup in the Instant Pot garnished with a drizzle of half and half.

Creamy Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is creamy, cozy, and full of fall flavor. Ready in just 30 minutes, it’s the perfect weeknight comfort meal or make-ahead soup for easy lunches all week long.

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Course: Soup

Cuisine: American

Keyword: Instant Pot Butternut Squash Soup

Prep Time: 10

Cook Time: 20

Pressurizing and De-pressurizing Time: 15

Total Time: 45

Servings:

Calories: 190kcal

Author: Lyn Croyle

Equipment

Instant Pot

Ingredients

2 tablespoons avocado or olive oil
1 ½ cups chopped yellow onion
1 ½ cups chopped celery
2 cups chopped carrots
3 cloves garlic minced or pressed
1 teaspoon rubbed sage
1 large apple such as Honeycrisp, Cosmic, or Granny Smith, peeled, cored, and chopped into large chunks
1 large sweet potato peeled and chopped into large chunks
1 butternut squash about 4 lb squash, peeled, seeded, and chopped into large chunks
1 quart vegetable broth or chicken broth
1 teaspoon Better than Bouillon vegetable or chicken paste, optional
1 cup water
1 dried bay leaf
¾ teaspoon salt plus more to taste
½ teaspoon cracked black pepper plus more to taste
¾ cup half-and-half or ½ cup heavy cream, plus more to garnish

Instructions

Heat the Instant Pot’s saute feature on high until hot. Add the oil, onion, celery, and carrots, and sauté, stirring frequently, for 6-7 minutes or until the onions turn translucent.
Add the garlic and rubbed sage and sauté for 1-2 minutes or until fragrant and the garlic is golden.
Turn off the sauté feature. Add the apple, sweet potato, butternut squash, broth, Better than Bouillon, water, bay leaf, salt, and black pepper. Stir well to combine.
Lock on the lid and pressure cook on high for 10 minutes.
At the end of the cooking time, quick-release the pressure. Remove the lid, remove the bay leaf, stir in the half-and-half or cream, and puree with an immersion blender or very carefully transfer the soup to a high-speed blender (venting the lid to prevent splattering) and blend until smooth.
Season the soup to taste with salt and pepper and enjoy it hot with a drizzle of half-and-half or cream to serve if desired.

Recipe Tips

Use a high-speed blender to blend the Instant Pot butternut squash soup if you don’t have an immersion blender.
You can roast the butternut squash for a more caramelized flavor.

Nutrition