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Instant Pot Squash Soup

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup - Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.
Course dinner, Main Course, Soup
Cuisine American
Keyword butternut squash, instant pot, pressure cooker, soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8


  • 3 cups chicken broth
  • 3 cloves garlic minced
  • 2 celery stalks sliced
  • 2 large carrots peeled and sliced
  • 1 small yellow onion chopped
  • 1 medium butternut squash peeled, seeded, and cut into 1” cubes (about 4 cups)
  • 2 tablespoons fresh sage leaves
  • teaspoon ground nutmeg
  • cup heavy cream
  • Salt and pepper to taste


  • Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
  • Attach the lid and ensure the valve is in the sealing position. Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute. Then release the remaining pressure.
  • Use an immersion blender (or very carefully transfer the mixture to a blender in batches) and blend until the soup is smooth-- about 2 minutes.
  • Stir in the heavy cream and enjoy.
  • Store any leftovers in an airtight container in the fridge for up to 5 days.


  • I used store-bought chicken broth but feel free to substitute vegetable broth for a meat-free option.
  • Garlic, celery, carrots, and onion are classic soup flavors and really enhance the earthiness of the butternut squash while making the soup a bit heartier.
  • Sage is a great herb to pair with butternut squash but rosemary or thyme would also be delicious.
  • Nutmeg is a classic pairing with butternut squash because it adds a bit of spice and warmth. If you don’t have nutmeg, cinnamon is also delicious.
  • Heavy cream adds richness and creaminess to the soup.