Insta Pot Butternut Squash Soup


Insta Pot Butternut Squash Soup

Every October my husband has business out of town. It’s a rough couple weeks but there’s one thing I look forward to during that time. Butternut Squash Soup. It’s one of those foods that only I appreciate, so I save it for that one time of year when I can enjoy it all to myself.

Butternut Squash Soup

And so this last weekend my husband left for his annual business away and I made up a batch of this deliciousness. And it’s just one of those foods that literally fills my soul. The first spoonful makes me so happy, and I look forward to the leftovers for several days.

I’ve tried multiple recipes over the years, and I’ve finally developed my very favorite flavor profile AND because I love my Insta Pot I HAD to convert it and make it super easy. So with out further ado:


  • 2 lbs Butternut Squash (PLEASE save your sanity and buy the pre cubed squash in the refrigerated section at your favorite grocery store. You’ll thank me later!)
  • 1 Yellow Onion
  • 2 tbsp butter
  • 4 cups chicken broth
  • 1 tsp nutmeg
  • Salt and Pepper to taste
  • 2 cloves garlic
  • 1 Cup Coconut Milk (and then a little drizzle for on top)
  • Optional, Pepitas for garnish,

Instructions for Butternut Squash Soup:

Turn your Insta Pot on to “saute” setting. Melt the butter and then saute the onions until translucent. Add the garlic cloves and the cubed butter nut squash to the pan.

Add the chicken broth, and remaining seasonings to the pot. Close the lid of your Insta Pot and make sure the seal is closed. Set the Insta Pot to the “soup” setting, and let it work its magic.

Allow the Insta Pot to release on it’s own. Once it’s released, use an immersion blender (or a blender that can handle hot liquids) to puree the butternut squash soup. I like it very smooth, you may like some texture it’s up to you. Once the soup is smooth, I add 1 Coconut milk and whisk it in. This is my favorite part, the soup turns from a dark orange color to a creamy yellow color and it’s heavenly.

I love to serve my piping hot butternut squash creamy soup with toasted pepitas on top, and a sprinkle of grated parmesan.