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Instant Pot Butternut Squash Soup

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer/Main
  • Method: Pressure Cook
  • Cuisine: American


Instant Pot Butternut Squash soup is so cozy and easy to make right in a pressure cooker!


Units Scale
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 medium butternut squash, peel and cut into cubes
  • 1/4 tsp ground nutmeg
  • 1 sprig of fresh sage
  • 1 litre vegetable broth (I use l0w-sodium)
  • salt & pepper to taste


  1. Turn the Instant Pot on Sautee, then once heated add the olive oil and onion, letting cook for 2-3 miuntes until translucent. 
  2. Add the garlic and cook for another 2 minutes, then add the cubed butternut squash and mix together, letting cook for another 2 minutes. 
  3. Add the nutmeg, sage and broth, then seal and set to sealing. 
  4. Cook on manual on high pressure for 10 miutes. Then allow pressure to release naturally for 10 minutes before manually releasing pressure. 
  5. Use an emulsion blender or regular blender to blend the soup until smooth and creamy. 
  6. (Optionally) serve with a drizzle of coconut milk, pumpkin seeds and fresh herbs. 


Use a ripe butternut squash for best results. To choose your squash, pick one that feels heavy for its size, is darker in colour and has a brown stem.

Use low-sodium vegetable broth so you can control how salty the soup comes out. Some broths are very salty.

If you like a chunkier soup, only blend it slightly. If you like a super smooth and creamy soup, blend it for a good 60 seconds.


  • Serving Size: 1/6th of recipe
  • Calories: 100
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 3.5g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 5g

Keywords: pressure cooker butternut squash soup, Instant pot butternut squash soup