Instant Pot Roasted Butternut Squash Soup

Catalina Castravet
By Catalina Castravet
5 from 8 reviews

Instant Pot Recipes Recipes Soups and Stews Vegetarian

Cook time Cook time: 10 minutes

Instant Pot Roasted Butternut Squash Soup is creamy, hearty, and ready in just a few minutes in the pressure cooker! Making this winter favorite is so easy!

This makes for a great starter or side dish to a lot of my other easy recipes! Try making it along with the Oven Roasted Turkey, Greek Salad, and Dinner Rolls!

Pressure Cooker Roasted Butternut Squash Soup

Instant Pot Roasted Butternut Squash Soup is a quick dish that you can whip up when you are pressed for time. Made with just a few basic ingredients in the IP, you can have this dish in no time!

This comes handy especially now that it is the holiday season. People are busy with everything like doing their shopping, attending parties, or even hosting parties!

And it does not have to be fall or winter to enjoy this perfect side dish. The butternut squash keeps so well that you can have it all-year-round.

Naturally creamy, the squash makes for a great soup that you can easily pair with almost everything. Seasoned with fall spices, this dish is a winner! Now, I am sharing with you how to make this and hopefully, your family will adore it as much as mine does!

Is butternut squash healthy?

It certainly is. The orange color itself is an indication that this superfood packs in a lot of beta-carotene that is good for the eyesight. Not only that, as an antioxidant, beta-carotene helps reduce the risks for diabetes, cancer, and even dementia.

This squash is also fiber-rich, and even the seeds, too, are nutritious so you better keep them and toast them for later.

How to make Instant Pot Roasted Butternut Squash Soup:

  • Cube the squash: You can follow the steps on how to cut it in this post. Seasoning and roasting it at 400 degrees for about 30 minutes will add flavor. This is optional and you may simply use raw butternut squash in this recipe.
  • Sauté the aromatics: Using the sauté function of the pressure cooker, cook the aromatics. Add some peanut butter, too.
  • Add the other ingredients: Add the cubes, broth, and seasonings. Mix well and close the lid.
  • Pressure-cook: Set the IP according to the instructions below in the recipe card. Allow a few minutes more for the pressure to build up.
  • Puree: Once done, do a quick release and open the lid. Slide in your stick blender and puree the soup. An alternative way is to use a heat-resistant blender and transfer in batches. This results in a smoother soup. Once pureed to your liking, you may then put back the soup in the IP.
  • Serve: Heat the some more, adjust the taste if you must, and add more broth if you find it too thick. Add the dairy and then, garnish and serve.

How do you make it on the stovetop?

You can check out our stovetop recipe, also on the blog.

What can I garnish Instant Pot Roasted Butternut Squash Soup with?

Here are some suggestions other than dried cranberries, cilantro, and cream:

  • Cheese: parmesan, goat cheese, or feta
  • Croutons
  • Toasted pumpkin seeds (pepitas)
  • Red chili
  • Shallot crisps
  • Chips
  • Chives
  • Mushrooms
  • Greek yogurt

Can I make it in advance?

Yes! You can simply refrigerate it first and reheat on the stove within 5 days. It tastes even better a day after if you ask me.

This also makes for a great freezer meal. Transfer it into freezer bags, allow some space for the liquid to expand, and seal. Keep it frozen for up to 3 months.

But, do this before you add any cream in it. Dairy does not freeze well, in general. Simply add it when you are reheating it. Thaw it first overnight in the fridge and reheat on the stove.

In any of these storage options, make sure to allow the soup to cool down to room temperature before storing it.

Recipe Tips:

  • Add in other nutritious veggies like zucchini and carrots, and even some apples!
  • Add chili pepper as you sauté the aromatics for a nice kick.
  • Go ahead and use the pre-cut butternut squash that you can buy in the grocery stores if you want to lessen prep time.
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5 from 8 reviews

Instant Pot Roasted Butternut Squash Soup

Instant Pot Roasted Butternut Squash Soup is creamy, hearty, and ready in just a few minutes in the pressure cooker! Making this winter favorite is so easy!

Author: Catalina Castravet Serves: 6 servings
Prep time: 20 minutes Cook time: 10 minutes Total time: 10 mins





Roast the Squash - optional:

Make the Soup:

Nutrition information

Calories: 230 Carbohydrates: 28 Protein: 6 Fat: 12 Saturated Fat: 3 Cholesterol: 4 Sodium: 895 Potassium: 643 Fiber: 4 Sugar: 12 Vitamin A: 15282 Vitamin C: 31 Calcium: 125 Iron: 1
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robin rue

This soup sounds so good. I cannot wait to try it.



What a wonderful idea to do this in your Instant Pot! I have one but I don't use it enough. I really need to take it out of the box more and use it.



Soups like this are so good on a cold, winter day. I can't wait to bust out my Instant Pot!


Krystel | Frugal Living

I don't have an instant pot but I've seen some great recipes. This looks good too


Liz Mays

Oh this does sound really nice and I'm liking the add-in options. It should be a good soup to go back to again and again.



Roasted Butternut Squash Soup is my favorite! I totally need to make another batch soon!



Roasted Butternut Squash Soup is my favorite! I totally need to make another batch soon! I use a blender for mine though!


Celebrate Woman Today

I just made such a soup last week. We ate it all without going into the freezer.


Joanna Clute

This is a picture perfect soup! Butternut squash soup is an instant hit with my kids.



I love making soup! This instant pot roasted butternut squash sounds so good!


Stefani Tolson

I bet this would be great for a cold winter day! I have never tried butternut squash soup and I would love to try it.


Fatima Torres

I'd love to try this butternut squash soup recipe. It would come in handy with the chilly nights we've been experiencing.


katrina Kroeplin

this sounds amazing right now. if it wasn't almost 1am i would thing about starting a batch! maybe tomorrow. for real!


Ruth I

This looks like a good eyesight meal. This is just over the top appetizing! Perfect for those kids who has a hard time eating veggies.


Alicia Gonzalez

I'm all about soup this season and believe it or not, I've never tried squash soup! This looks perfect to try it out since it's a quick cook that I can't mess up!


Eileen M Loya

I can't wait to make this soup for the fam. It looks so thick and hearty I am positive we are going to enjoy this.



I really love how comforting it is!



I have never tried anything like this before. It looks delicious and I can't wait to try it myself! I love trying something new!


Heather Melius

Has anyone actually made this or is everyone just so excited to make it? I feel like the sugar, cinnamon, cloves, nutmeg would make it too sweet.


Rahul Yadav

Turned out delicious! Thanks so much! Definitely will make again.


Julie Carney

Looks good, but be aware that the instructions only advise you to turn the IP on SAUTE, and don't advise switching to the PRESSURE COOK setting, after all the ingredients are added. I am assuming that's the correct setting since there's a natural release included..but it's in the pot now so I guess I'll find out!


Sally Douglas

Tonight I made this sweet/savory butternut squash soup, intrigued by the recipe calling for peanut butter. I’ve tried many butternut squash soup recipes..this one is the best. Just the right balance of spices, not too sweet and very flavorful. I roasted pumpkin seeds to sprinkle on top..good texture contrast of velvety soup and salty crunch. I didn’t have fresh ginger so took a chance on adding a hefty dose of powdered ginger. Also no heavy cream in the fridge so on impulse put some whipped cream on top. Wow definitely a 5 out of 5. This one’s a keeper.


Thank you!


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