Instant Pot Butternut Squash Soup: Cozy, Velvety, and Effortless
A pressure-cooked soup that transforms pantry staples into a silky, flavor-packed bowl.
Seasonal comfort food reaches new heights with this Instant Pot butternut squash soup. Harnessing the speed and convenience of electric pressure cooking, this recipe delivers rich, aromatic flavors and a luscious texture without hours at the stove. Whether you need a festive appetizer for a dinner party or a nourishing workweek lunch, this soup fits the bill—and the process is refreshingly simple.
Why You’ll Love This Recipe
- Fast Prep: Ready in under an hour, with just 10 minutes of prep and minimal hands-on time.
- Versatile: Adjust spices, dairy, and toppings for your dietary preferences and flavor cravings.
- Economical: Uses simple pantry ingredients—just squash, aromatics, broth, and coconut milk.
- Elegant: A restaurant-quality soup, perfect for impressing guests or adding flair to family meals.
Essential Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Olive oil | 2 Tbsp. | Sauté aromatics, add richness |
| Onion | 1, chopped | Base flavor, natural sweetness |
| Garlic | 2 cloves, chopped | Fragrance, depth |
| Curry powder | 1 Tbsp. | Complex warmth, subtle heat |
| Butternut squash | 2.5 lbs, diced | Main ingredient, creamy texture |
| Kosher salt | 1.5 tsp. | Seasoning, highlights flavors |
| Vegetable broth | 2.5 cups | Liquid base, cooks squash |
| Coconut milk | 1 cup, plus extra | Silky mouthfeel, subtle tropical note |
| Chopped cilantro & sliced jalapeños | for serving | Fresh garnish, color, mild heat |
Step-by-Step Directions
- Sauté Aromatics: Add olive oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add chopped onion, cooking until tender (about 6 minutes). Stir in garlic and curry powder, cooking for just one minute to bloom the spices and soften the garlic.
- Pressure Cook: Add diced butternut squash, kosher salt, and broth to the pot. Secure the lid, seal the steam release handle, choose HIGH PRESSURE, and set the timer for 15 minutes. Let the soup naturally rest for 10 minutes once finished, then manually release any remaining pressure.
- Prepare Coconut Milk: While the squash cooks, pour the coconut milk into a blender. Blend until smooth and pour into a serving bowl. This optional step ensures an extra-silky texture for garnishing the soup.
- Blend Soup: Working in batches, transfer half the cooked squash mixture to a blender. Remove the vent insert from the blender’s lid, cover with a towel, and puree until smooth (about 30 seconds). Repeat with the second half, then return the blended soup to the Instant Pot.
- Finish & Serve: Stir in 1 cup of coconut milk. Ladle the warm soup into bowls, swirl with additional coconut milk on top, and finish with cilantro and jalapeños for flavor and freshness.
Tips for Success
- Squash Prep: If you’re new to prepping butternut squash, use a sharp peeler and chef’s knife for safety and ease. Dice evenly to cook uniformly.
- Sauté First: Don’t skip sautéing the onion, garlic, and curry powder—a few minutes extra develop much deeper flavor.
- Blending Safely: Hot soup expands when blended. Always vent the blender and cover with a towel to prevent splatters.
- Make it Creamy: Coconut milk is a delicious non-dairy option. For classic richness, use heavy cream, half-and-half, or even whole milk.
- Flavor Variations: Try adding apples (for sweetness), cayenne pepper (for heat), fresh ginger, or a pinch of nutmeg as desired.
Serving Suggestions and Toppings
- Swirl of coconut milk: Adds eye-catching presentation and extra creaminess.
- Fresh cilantro: Brightens and balances the soup’s rich flavors.
- Sliced jalapeños: Introduces gentle heat and crisp texture.
- Roasted pumpkin seeds: Adds crunch and nutty complexity.
- Diced apple: For a hint of tartness and seasonal contrast.
- Crispy bacon: For a savory, smoky indulgence (especially good when made with heavy cream instead of coconut milk).
Time-Saving Instant Pot Advantages
The Instant Pot transforms recipes that typically require slow, stovetop simmering. Key advantages:
- Speed: Cooks squash thoroughly in 15 minutes under pressure, rather than 45–60 minutes on the stovetop or in the oven.
- Hands-off: No need to stir or watch the pot; you can prep garnishes or set the table while the soup cooks.
- Consistent results: The sealed cooking chamber gives reliably even texture, locking in moisture and flavor.
- Safe blending: The liner lifts out, making it easy to portion hot soup for blending without spills.
Ingredient Substitutions and Dietary Adjustments
| Original Ingredient | Alternative | Effect/Use Case |
|---|---|---|
| Coconut milk | Heavy cream, half-and-half, dairy-free creamer | Creamier, thinner, or dairy-free as needed |
| Vegetable broth | Chicken broth | Richer, more savory flavor; not vegetarian |
| Curry powder | Smoked paprika, cumin, or a splash of apple cider vinegar | Swap for different flavor profiles |
| Onion | Shallot or leek | Milder sweetness and depth |
What others are reading
Storage and Meal Prep Tips
- Refrigerator: Store in a sealed container for up to 5 days.
- Freezer: Freeze cooled soup for up to 3 months in airtight portions; thaw overnight before reheating.
- Meal Prep: Double the recipe for batch cooking—freeze individual servings for easy weeknight dinners or grab-and-go lunches.
- Reheat gently: Warm on the stove over low heat, stirring frequently. Add a splash of broth or coconut milk as needed to thin the consistency.
Nutrition Highlights
This soup is naturally rich in fiber, vitamins A and C from butternut squash, and healthy fats from coconut milk. It’s plant-based when using vegetable broth and coconut milk, making it suitable for vegan and vegetarian diets. Swapping for dairy cream increases calcium and protein.
Variations to Try
- Apple and Ginger: Add 1 peeled, chopped apple and 1 inch fresh ginger with the squash for extra brightness and zip.
- Thai-inspired: Stir in 1 tablespoon red curry paste, finish with lime juice, and garnish with Thai basil.
- Roasted version: Roast squash, onions, and garlic until caramelized; use those for deeper, sweeter flavor before pressure cooking.
- Bacon topping: Crisp thick-cut bacon and sprinkle over bowls for savory crunch, as inspired by alternative Pioneer Woman recipes.
Frequently Asked Questions
Q: Can I use frozen butternut squash?
A: Yes, frozen squash cubes work well in the Instant Pot and require no peeling or chopping—simply use equivalent weight.
Q: Is this soup vegan?
A: It’s vegan when made with vegetable broth and coconut milk. For non-vegan versions, swap in chicken broth or cream.
Q: How can I make it spicier?
A: Add a pinch of cayenne pepper, top with hot jalapeños, or stir in a touch of chili paste or harissa.
Q: Can I make this ahead?
A: Definitely. The flavors continue to develop as it sits. Cool completely before storing in the fridge or freezer.
Q: What equipment do I need?
A: A 6- or 8-quart Instant Pot, a sharp knife for squash prep, and a blender (regular or immersion) for pureeing. Optional: a ladle and serving bowls for presentation.
Perfect Occasions for Serving
- Fall dinner parties: Elegant starter, impresses guests with rich color and creamy swirl.
- Holiday meals: Warm, crowd-pleasing addition to any Thanksgiving table.
- Weekday lunches: Make ahead, pack in thermos or container for a portable, satisfying meal.
- Hearty vegetarian dinners: Full of fiber and nutrition for cold-weather suppers.
Additional Instant Pot Soup Inspiration
- Instant Pot Chicken Taco Soup
- Philly Cheese Steak Soup
- Slow Cooker Thai Pumpkin Soup
- Carrot Soup
- Chicken Pot Pie Soup
Join a vibrant cooking community to discuss more Instant Pot recipes, soup techniques, and creative dinner ideas.
Conclusion: Effortless Soup, Big Flavor
The Instant Pot makes velvety butternut squash soup accessible for cooks of all levels. With bold spices, a creamy finish, and flexible topping options, this nourishing dish is perfect throughout the chilly months. Customize with your favorite garnishes, and you’ll return to this recipe again and again for cozy weeknights or festive occasions.
Quick Reference: Recipe Summary
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35–45 minutes
- Servings: 6–8 bowls
References
- https://www.foodfanatic.com/recipes/instant-pot-butternut-squash-soup-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a37001693/instant-pot-butternut-squash-soup-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32947322/butternut-squash-soup-with-bacon-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a103161/simple-roasted-butternut-squash-soup/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32211631/instant-pot-soup-recipes/
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