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Instant Pot filled with creamy blended butternut squash soup
4.80 from 20 votes

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup Recipe is super easy to make right in your pressure cooker. Made with simple, healthy ingredients like onions, carrots, butternut squash, fresh ginger, and garlic, the whole family will love this smooth and comforting fall soup recipe. Vegan and gluten-free. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
Calories: 235kcal



  • 1 tablespoon olive oil
  • 1 large yellow onion - peeled and roughly chopped
  • 3 stalks celery - roughly chopped
  • 3 large carrots - roughly chopped
  • 1 small sweet potato - (or russet potato)
  • 4 cloves garlic - peeled and smashed
  • 1 (1-inch) piece fresh ginger - peeled and roughly chopped
  • 3 cup vegetable broth (or water) - plus more as needed
  • 1 medium to large butternut squash - peeled, seeded and chopped into 1-inch cubes
  • 1 teaspoon salt - plus more to taste
  • ½ teaspoon black pepper
  • optional garnishes - a drizzle of coconut milk or heavy cream (not dairy-free) or a sprinkle of ground cinnamon, nutmeg, cayenne pepper, or smoked paprika


  • Prepare the vegetables – Chop the vegetables into large chunks. Peel and roughly chop the garlic and ginger. The exact size of the vegetables isn't super important, but for some of the harder vegetables (carrots and celery) be sure to chop a little smaller to ensure that they get cooked completely.
  • Sauté the onions, carrots, and celery - Set your Instant Pot to "Sauté function" mode medium. Add the olive oil. Once your pot is hot, add the onions. Sauté for 3-4 minutes, stirring often. Add the carrots and celery and continue to cook for an additional 4-5 minutes, stirring frequently. Finally, stir in the sweet potato, garlic cloves, and fresh ginger. Mix thoroughly and cook for 1-2 minutes more. Press "Cancel" to turn off the pressure cooker.
  • Add remaining ingredients - Deglaze the bottom of your pot by adding 1 cup of vegetable stock while the pot is still hot. Scrape up any charred or browned bits that my by stuck to the bottom of your pot. Season with salt and pepper. Finally, add the remaining 2 cups vegetable broth and cubes of butternut squash. Carefully mix to combine.
  • Cook – Secure the lid and turn the steam release valve to the sealing position. Set to “Manual” and “High Pressure”. Adjust the +/- buttons/knob until you reach 10 minutes. Start cooking (keeping in mind that it will take approximately 10-15 minutes to reach pressure before the Instant Pot will begin counting down).
  • Quick-release – Very carefully (I usually use a towel to shield my hand) turn the vent to the “venting” position. The steam will come rushing out. Wait for all the steam to release and the valve to drop before removing the lid.
  • Blend – Stir in coconut milk or creamer (if using) and use an immersion blender to puree the soup directly inside your Instant Pot. Or, transfer to a large blender and blend it there.
  • Season to taste and serve – Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!


  • Try to purchase a butternut squash that is approximately 4-5 pounds.
  • Vegetable broth may be substituted with chicken broth or chicken stock.
  • Feel free to get creative and add other veggies like cauliflower or fruit, like apples.
  • Keep leftovers stored in an airtight container for up to 5-7 days. Reheat in a pot on the stovetop, or in the microwave until completely heated through.
Helpful posts about butternut squash:
How to Roast Butternut Squash
How to Cook Instant Pot Butternut Squash (Whole and Cubed)
All About Butternut Squash: How to Pick, Peel, and Prepare Plus Recipes


Calories: 235kcal | Carbohydrates: 54g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 908mg | Potassium: 1518mg | Fiber: 9g | Sugar: 12g | Vitamin A: 44629IU | Vitamin C: 83mg | Calcium: 208mg | Iron: 3mg
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