This Instant Pot Butternut Squash Soup recipe is velvety smooth, comforting and delicious. It tastes as if its simmered away for hours, but takes less than hour thanks to your instant pot. Not only is gluten free, but dairy free too and is ideal for soup for batch cooking as it can also be frozen with ease.

Why You’ll Love This Instant Pot Butternut Squash Soup

Whether struggling for gluten-free lunch ideas, or looking to batch cook some comfort food for the cold weather, this butternut squash soup will be a favorite with the whole family. Often people are intimidated by the prep required with butternut squash soup but thanks to this recipe, you can prep and cook the entire recipe in the Instant Pot so there’s minimal effort required.

One of the best things about this soup is the creamy, velvety texture yet this recipe remains dairy free. There is no need to add butter or cream but a swirl of coconut milk at the end makes a delicious topping.

Not forgetting thanks to the Instant Pot this butternut squash soup recipe takes less than an hour from start to finish. It’s perfect for a busy weeknight meal or making ahead and throwing in the freezer for later.

About the Ingredients

• Garlic, olive oil & onion – This winning combination are all sauteed in the instant pot to provide a flavorful base to begin your soup.
• Broth – You can use your own homemade bone broth or if using store-bought, make sure it is a low sodium broth so you can control how salty the soup is.
• Butternut squash – There are a few hacks for choosing the perfect squash for this soup. Firstly, it should feel firm but have no green lines. Green lines indicate it’s not fully ripe yet. You also want it free from blemishes and the stem intact.
• Apple – A chopped granny smith apple will help balance the sweetness of the squash. This is thanks to the tartness of the apple so don’t skip this important ingredient.
• Nutmeg and paprika – these work particularly well with the earthy flavors of the squash. You could also add herbs such as sage, rosemary, and thyme to help contrast the sweet flavors of the squash.
• Salt and pepper – just a little seasoning goes a long way so its best to add a little to begin with then add more at the end.

How to Make This Instant Pot Butternut Squash Soup Step-by-Step

1. Half the squash and remove the seeds.
2. Place each half on a trivet in the Instant Pot, if you have a tall trivet, you can stack them. Add 1 cup of water. 
3. Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes. 
4. Remove squash and peel skin away. Vide and set aside.

5. Set the Instant Pot to sauté and add oil. Once oil is hot add the cubed apples to the inner pot. 
6. Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
7. Add the broth, butternut squash, and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.

8. Pour soup into a food processor and blend until smooth. 
9. Serve with cracked pepper and or coconut milk as desired.

What is Best to Serve with This Instant Pot Butternut Squash Soup?

Serve with a swirl of coconut milk and a sprinkling of pumpkin seeds or crispy bacon pieces. You can also serve with some gluten-free keto bread on the side, or gluten free cheddar biscuits are also a delicious pairing.

Can You Make Ahead and Freeze This Soup?

Yes. This instant Pot Butternut Squash soup is great for meal prep as you can batch cook several portions and freeze for later. Allow the soup to cool fully before transferring to an airtight container and freezing for up to 3 months. Note, you may need a little broth or coconut milk to thin the soup when you reheat.

How Can I Make This Butternut Squash Soup Thicker or Thinner?

If the soup is not to your desired consistency there are a few hacks to thicken it or make it thinner. To thicken your soup, a neutral-flavored addition such as mashed potatoes, canned white beans or cooked white rice works well although will add some additional carbs. To make your soup thinner you can add water, more broth or coconut milk. If you do need to dilute the soup a little, don’t forget to adjust the seasoning too.

Is This Instant Pot Butternut Squash Soup Healthy?

Not only is this recipe gluten-free and dairy free but thanks to the butternut squash it is packed with vitamins A, C, E and B. It is also high in fiber and calcium as well as being fulfilling and delicious.

Top Tips for the Best Instant Pot Butternut Squash Soup

• Prefer your soup with a little spice? Add a swirl of sriracha or a sprinkling of cayenne pepper
• This recipe serves two so double or triple the quantities for batch cooking
• If you’re struggling with fussy eaters, soup is an easy way to sneak in a few more veggies. Adding carrots, sweet potato or celery works particularly well with this recipe.

More Instant Pot Meals

• Instant Pot Minestrone Soup Recipe {Pressure Cooker, Gluten Free}
• Instant Pot Creamy Cauliflower Soup
• How to Make Homemade Broth

Did you try this Instant Pot Butternut Squash soup? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.