Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup includes hints of ginger and nutmeg blended to perfection to create the perfect fall soup. Gather up a bowl of this easy homemade soup with a slice of cornbread for the perfect comfort food.

Oh, how I love fall! It is the perfect time to whip up soups, stews, and chilis! My favorite fall day is to cozy up on the couch with a nice warm bowl of butternut squash soup, a slice of gluten-free cornbread and watch Food Network.

Butternut Squash soup made in the Instant Pot is effortless! If you are a newbie to the Instant Pot, then this is the perfect beginner recipe. It takes minimal prep time and cooks very fast. You can have a nourishing soup ready in 30 minutes or less!

This recipe promises to be:

nourishing to the gut
full of fall flavors
healthy
smooth and velvety in texture
savory with a hint of sweetness
the perfect soup for a chilly day

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What you need for making Instant Pot Butternut Squash Soup:

Here’s the ingredients/items needed:

Instant Pot
vegetable oil: coconut oil or avocado oil work great
small chopped onion, white or yellow is fine
garlic
butternut squash (you can find this peeled and chopped in most grocery stores if you are short of time)
broth(homemade Chicken Broth works best but if you would like to keep this vegetarian-friendly, you can also use vegetable broth)
fall spices: either fresh or dried ginger and nutmeg (freshly grated really packs a punch in this recipe)
salt & pepper
for garnishes: cream & chopped parsley

Optional:

If you want a richer soup, you can add a splash of cream or 2 tablespoons of unsalted butter. For a dairy-free version, feel free to add some Dairy Free Sour Cream.

Additionally, I like to leave room temperature butter at the dinner table in case anyone wants to add it to their soup or pat it onto their bread.

Tips for making the recipe:

The first key to making this recipe is to have all ingredients prepped before turning on the Instant Pot. It gets hot fast when on sauté mode and you don’t want your onions and garlic to burn.

After your ingredients are prepped, add your oil, onions, and garlic. Saute until onions are translucent, about 2-3 minutes.

Next, add your broth, butternut squash, spices and place lid on the Instant Pot, lock into place and place vent to sealing mode.

If you want a chunkier soup, use 3 cups of cubed butternut squash to 3 cups of broth. For a thinner soup, use 3 cups of cubed butternut squash to 4 cups of broth.

How to store Butternut Squash Soup:

First of all, this soup stores really well! Leftovers taste just as good as the first day you make this! You can keep this in a sealed container in the fridge for about 4 days or store in the freezer in a sealed container for about 2 months. I store this in individual containers so I can defrost the night before and warm up for my daughter’s lunch. I like to use this thermos. I like to toast some bread, slather on some butter and wrap these in foil and keep them warm in her lunch bag.

How to Serve Butternut Squash Soup:

Pour soup into a warmed bowl and garnish with cream and parsley. Grate some fresh nutmeg onto each bowl and sprinkle with freshly cracked pepper. Serve alongside some gluten-free cornbread or homemade muffins. (see recommendations below)

This is such a delicious and easy recipe! Be sure to make this creamy Butternut Squash Soup in the Instant Pot! It’s always a winner!

This recipe goes best with:

How To Make It:

If you love this Instant Pot Butternut Squash Soup, be sure to check out these popular gluten-free Instant Pot recipes:

Instant Pot Chili Beans
Ultimate Instant Pot Pinto Beans(No Soaking Method)
Instant Pot Best Tasting Chicken Soup
Instant Pot Steel Cut Oats