Instant Pot Roasted Butternut Squash Soup

Catalina Castravet
By Catalina Castravet

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!

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! #instantpot #pressurecooker #butternutsquash #souprecipes #sweetandsavorymeals

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!

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! #instantpot #pressurecooker #butternutsquash #souprecipes #sweetandsavorymeals

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.

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! #instantpot #pressurecooker #butternutsquash #souprecipes #sweetandsavorymeals

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.

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! #instantpot #pressurecooker #butternutsquash #souprecipes #sweetandsavorymeals

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.
Save Recipe
5 from 5 reviews
Instant Pot Roasted Butternut Squash Soup
Author: Catalina Castravet Serves: 6 servings
Prep time: 20 minutes Cook time: 10 minutes Total time: 10 mins

Ingredients

Soup:

  • 2 tablespoons  olive oil 
  • 1  yellow onion  (diced)
  • 4 cloves  garlic  (minced)
  • 1 tablespoon  fresh ginger  (minced)
  • 4 cups  low-sodium vegetable broth  (plus more if needed)
  • 1/4 cup  peanut butter  (optional)
  • 1 cup  heavy cream 
  • 6 cups  diced butternut squash  (roasted or raw)
  • 1/2 teaspoon  sea salt  (plus more to taste)
  • 2 tablespoons  brown sugar 
  • 1/4 teaspoon  ground nutmeg 
  • 1/3 teaspoon  ground cinnamon 
  • 1/8 teaspoon  ground cloves 
  •  Freshly ground black pepper 

Toppings:

  •  Chopped fresh cilantro 
  •  Pepita seeds 
  •  Drizzle of cream 

Instructions

Roast the Squash - optional:

  1. For more flavor, mix the cubed squash with 2 tablespoons of olive oil, arrange on a baking sheet and roast for 30 minutes at 400 degrees F.

Make the Soup:

  1. Select SAUTE function on HIGH and wait for it to read HOT. Add oil and once shimmering, cook the onion for 2 minutes. Add garlic, and ginger and cook for another 30 seconds.
  2. Add the rest of the ingredients from the SOUP section, including the squash (raw or roasted).
  3. Close and lock the lid, point the valve to Sealed, then, manually set the timer to 10 minutes.
  4. Once done, do a 15-minute natural pressure release, then, open the lid carefully.
  5. Mash the soup using a masher or a blender. If the soup is too thick add more warm cream or warm broth.
  6. Serve garnished with cream, cilantro, and pepita seeds.
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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Comments

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robin rue

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

Reply

Shannon

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.

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Stacie

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

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Krystel | Frugal Living

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

Reply

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.

Reply

Amy

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

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Amy

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

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Celebrate Woman Today

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

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Joanna Clute

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

Reply

Heather

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

Reply

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.

Reply

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.

Reply

katrina Kroeplin

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

Reply

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.

Reply

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!

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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.

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Toni

I really love how comforting it is!

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Wren

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!

Reply

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.

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