Published 9/22/2021 • Updated 11/13/2023 If you love the flavor of butternut squash but don’t love prepping it, this Instant Pot butternut squash soup is for you! Simply quarter the squash (no peeling required) and let the Instant Pot do the work. Puree it all in the same pot for easy cleanup, too. This cozy butternut squash soup is slightly sweet and savory at the same time. It’s thicker than broth-y soup, but the flavor is squash-intense and so delicious. Top each bowl with your favorite toppings for the ultimate fall dinner or Thanksgiving appetizer!
What You Need for Instant Pot Butternut Squash Soup
No milk or cream required for this ultra smooth soup, just veggies, broth, and spices! You need:
Olive Oil Onion + garlic Butternut squash Vegetable broth Salt + pepper Cinnamon Apple cider vinegar
Instant Pot Butternut Squash Soup Variations
Try any of these delicious variations on simple butternut squash soup: Spices: In addition to the cinnamon, add a pinch of nutmeg or even cayenne pepper. Cream: For extra rich and creamy soup, add 1/4 cup of heavy cream into the soup before blending. Veggies: If you have other root veggies on hand, add them to the soup along with the squash in step 5. Carrots, potatoes, sweet potatoes, celery, or turnips would all be great additions.
Storage
Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days. For best tasting leftovers, we recommend topping bowls of this soup immediately prior to serving (instead of adding the toppings and then refrigerating).
Butternut Squash Recipes
Spicy Roasted Butternut Squash Soup Butternut Squash Risotto Butternut Squash Mac and Cheese Butternut Squash Harvest Bowl Butternut Squash Breakfast Hash
Freezing Butternut Squash Soup
Butternut squash freezes wonderfully! Once the soup is completely cool, transfer to freezer-safe containers and freeze for up to 3 months. For best results, freeze the soup before topping with any cheese and follow our guide all about how to freeze soup. To reheat butternut squash soup:
Not Frozen: If your butternut squash soup is in the fridge, simply reheat over low heat on the stovetop. Feel free to mix in a little more broth if the soup is too thick (the soup will naturally thicken as it chills). From Frozen: Thaw frozen butternut squash soup overnight in the refrigerator before reheating over low heat on the stovetop.
Serving Suggestions
This butternut squash soup is delicious on its own, but if you’re looking to jazz it up, we recommend one (or a combination!) of the following toppings:
Wild rice Goat cheese Greek yogurt or sour cream Roasted chickpeas Pepitas (pumpkin seeds) Freshly ground black pepper Croutons
