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Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is a light, delicious soup. It’s perfect for a busy, chilly evening when you don’t have much time to spend preparing a meal.

I have said this before and I will say it again! I love soup! It is one food that truly makes me feel happy when I am eating it.  It might be the fact that when I am eating soup I am almost 99.9999% of the time curled up under a blanket in my sweats or that it means the temps are cooling down. Either way it is truly a favorite of mine. We might live in Southern California but that has never stopped me from whipping up batches of some of my favorite soups.

Tip: I buy my butternut squash pre-cubed at Costco because cubing it can be a real pain. I like easy whenever I can get it, so buying it pre-cubed is a must-do time saver!

Instant Pot Butternut Squash Soup instantloss.com

This Butternut Squash Soup is a soup that is not only easy to make but it’s Whole30 approved! It’s a great make ahead soup too because it rewarms well. Sometimes I’ll make a large batch and freeze it in individual portions for a quick grab and go option. Most of the ingredients in this recipe are items you already have in your pantry, so that makes prep for this a breeze.

After you prep your ingredients just toss everything into your Instant Pot Pressure Cooker for 10 minutes. When it’s done I puree it with my immersion blender, so easy! Enjoy.

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

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For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

For more of my favorite soup recipes, click here!

4.67 from 6 votes

Instant Pot Butternut Squash Soup

Print Recipe


  • 2 pounds butternut squash, 1 inch cubes
  • 4 cups vegetable or chicken broth
  • 1 large yellow onion, diced
  • 1 small sweet potato, peeled and diced
  • 2 cups chopped carrots, peeled
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon


  • Place all of the ingredients inside of your electric pressure cookerPlace the lid on the pot and make sure the pressure valve is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons until the display reads 10 minutes.
  • When the pot beeps to let you know it is done cooking open the vent valve to vent the pressure.
  • Use an immersion blender, puree the soup. Or very carefully transfer the soup to a blender and blend on high until smooth. Serve warm, salt to taste.


1. Butternut squash is a delicious pureed soup. It's the perfect backdrop for decorating with all of your favorite add ons. A drizzle of plant based milk, toasted pumpkin seeds, with pomegranate seeds, and parsley really take this dish from looking a bit one note to Fall-licious! 
2. If you are using a whole squash, simply cut in half, add 1 cup of water to the pressure cooker plus a trivet. Then add the halves to the pot and cook for 10 mins on pressure cook, high pressure. When done cooking, perform a quick release.
Servings: 6
Author: Brittany Williams


  1. yumm!!! I also love to throw some parsnips in my soup. Gives it a little peppery kick! Thanks for sharing!

  2. I am new to IP – what is vent the pressure, is that a manual release, quick release – I’m still not clear on the different ways to release the pressure. Thanks!

  3. Brittany, your story is very inspiring & I’m getting ready to start following your meal plan. I know that you are using a 6qt or more sized Instant Pot but I have the 3qt. I just cook for me, not kids or hubs. Do you think halving the recipes would work for me? I would probably take whatever I make for dinner to lunch the following day just because I work in advertising & it’s very fast paced, so having something prepped and ready to eat for lunch is much better than going out to eat.

    Thank you and thank you for sharing your story!

  4. This turned out beautifully. I love savory root vegetable soups. Just finished having it for lunch on a snowy day. Thank you for sharing! FYI – On our instant pot, we set it to”pressure cook on high for ten minutes, then used the quick release. I’m new to the instant pot, so the specifics are helpful.

  5. This looks yummy. I was wondering about sides? I get stuck on needing to have something to chew on. I guess I need to give myself permission to not have to have sides ?

    1. 4 stars
      I add chopped apples or nuts on top before eating so I can have some texture…you could try them on the side 🙂

  6. 4 stars
    I added some greek yogurt for more creaminess and chick peas for more fiber. I love this! Thanks for this.

  7. 5 stars
    I followed the recipe exactly and it turned out great. I used fresh ground Tellicherry Blk pepper and it gave it a kick.
    Next time I’m going to try a Polka Kiebaska in it, diced thinner and smaller pcs. Just for a variation. : )

  8. I have frozen butternut squash cubed from Costco. Do you cook/steam yours first or can I put in frozen?
    If I can put in frozen, any idea on cook time?


  9. 5 stars
    Simple, delicious!! A splash of cream, some almond slivers and pomegranate really made this a special soup!!

  10. I am not a fan of nutmeg. I could just omit it, but do you have a suggestion for using something else instead?

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