Instant Pot Butternut Squash Soup is quick and simple to prepare. Dairy-free and gluten-free, it comes together in under 30 minutes and makes a cozy fall meal.
Instant Pot Butternut Squash Soup is silky, comforting, and easy to make. Serve it with a crisp salad and crusty bread for a complete meal, or offer it as a starter to a hearty main. This dairy-free, naturally gluten-free soup can also be adapted to be nut-free or oil-free, depending on your needs.
If you want a kid-friendly (or nostalgic) pairing, a grilled cheese made with stretchy vegan mozzarella is a perfect companion.
This soup is also a lovely addition to a Thanksgiving menu: smooth, warming, and crowd-pleasing.
How do you cut a butternut squash?
- Trim both ends of the squash with a heavy, sharp knife.
- Peel the squash lengthwise using a sturdy vegetable peeler, since the skin is thick.
- Cut the squash in half lengthwise, starting at the widest part.
- Scoop out the seeds and membranes with a spoon.
- Slice the halves into long strips, then cut the strips into cubes.
If you prefer to skip the prep, pre-cut butternut squash is commonly available at many grocery stores and wholesale retailers.
How do you make Butternut Squash Soup in the Instant Pot?
This is one of the simplest soups to prepare in the Instant Pot. Start by using the sauté function to soften chopped onion and garlic in a little olive oil or a splash of water for an oil-free version. Add cubed butternut squash, a pinch of nutmeg, and enough vegetable broth to nearly cover the squash. Seal the lid and cook on high pressure for 10 minutes.
If your Instant Pot is prone to showing a “burn” notice, scrape any browned bits from the bottom of the pot with a spatula before sealing.
When the cook time is done, carefully release the pressure following your Instant Pot’s instructions. Blend the soup smooth with an immersion blender, or transfer in batches to a blender. Season with salt to taste.
Finish the soup by stirring in 1 cup of cashew cream or 1 cup of full-fat coconut milk. Cashew cream gives a neutral, creamy finish; coconut milk is an excellent nut-free alternative. Serve hot, garnished with a drizzle of cream if you like.
Can I make the soup without an Instant Pot?
Absolutely. In a large pot on the stovetop, sauté the onion and garlic in oil or water for 2–3 minutes. Add the cubed squash, nutmeg, and enough vegetable broth to cover most of the squash. Bring to a boil, then reduce heat and simmer for 20–30 minutes, until the squash is tender. Blend until smooth and stir in cashew cream or coconut milk.
More vegan soups you will love:
- Vegan Potato Soup
- Vegan Broccoli Cheese Soup
- Super Creamy Cauliflower Kale Soup
- Instant Pot Tomato Soup
- Everyday Lentil Soup
Instant Pot Butternut Squash Soup
Ingredients
- 1-2 tablespoons olive oil or water (for oil-free)
- 1 small sweet onion, diced
- 3 cloves garlic, minced or pressed
- 1 large butternut squash (about 3 lb), peeled and cubed
- 1/8 teaspoon nutmeg freshly grated if possible
- 2-3 cups vegetable broth
- salt, to taste
- 1 cup cashew cream or full-fat coconut milk
Instructions
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Push the “sauté” button on the Instant Pot. Add the olive oil (or water), chopped onion, and garlic. Sauté for 2–3 minutes, then turn the Instant Pot off.
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Add the butternut squash, nutmeg, and 2–3 cups vegetable broth—enough to nearly cover the squash. To reduce the chance of a “burn” message, scrape any bits from the bottom of the pot with a spatula. Cover and seal. Press “manual” and cook on high pressure for 10 minutes.
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When the timer finishes, carefully release the pressure. Blend the soup until smooth with an immersion blender or in batches in a regular blender. Taste and season with salt as needed.
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Stir in 1 cup cashew cream or 1 cup full-fat coconut milk. If you prefer a neutral flavor, choose cashew cream; coconut milk is the best nut-free option.
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Ladle into bowls and serve warm. Add an extra swirl of cream if desired. Enjoy!
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Without an Instant Pot: In a large stovetop pot, sauté the onion and garlic in oil or water for 2–3 minutes. Add the broth, squash, and nutmeg. Bring to a boil, then simmer 20–30 minutes until the squash is fork-tender. Blend until smooth and stir in cashew cream or coconut milk.
Notes
- The soup will keep in the refrigerator for 4–5 days and freezes well for longer storage.
- Oil-free: Omit the oil for sautéing and use water instead.
- Nut-free: Use full-fat coconut milk instead of cashew cream.
- Serving suggestions: Pair with a grilled cheese or crusty bread and a simple salad for a satisfying meal.
Nutrition
This recipe was originally posted in October 2018 and updated in October 2019.