30 Minute Instant Pot Butternut Squash Soup

Try this quick and easy 30 Minute Instant Pot Butternut Squash Soup, made with butternut squash, maple syrup, and coconut milk for a creamy, sweet twist. It’s a simple, tasty recipe that elevates the natural flavors of butternut squash. Perfect for a chilly day! 

When the colder months roll around, my soup recipes take over the kitchen. As an experienced home chef, I know that adding vegetables on the sweeter side, like butternut squash, is always a hit with the whole family! 

Maple Cinnamon Butternut Squash

I had a version of this soup over the holidays when I was visiting back east. It came from a small, local grocer in Potomac and it was so incredibly simple and delicious, I just had to recreate it.

The best part about this easy vegetarian soup is that it comes together in just 30 minutes, making it great for a quick and easy weeknight meal. Just sauté shallot, garlic, and squash, add broth and cook for 5 minutes. Next, add coconut milk and maple syrup, blend it smooth, and you’re done! 

And if you crave the flavor of butternut squash, be sure to check out my recipes for Roasted Brown Sugar Butternut Squash, Butternut Squash Skillet Pasta, or Butternut Squash Hash for breakfast! 

Quick and Easy Instant Pot Soup

• This Instant Pot soup is packed with healthy whole foods, offering a nutritious and delicious meal option.
• The recipe is incredibly quick, ready in just 30 minutes, perfect for busy schedules.
• Ideal for colder months, this soup brings warmth and comfort to your table.
• The pressure cooker makes cooking and cleanup a breeze.

Butternut Squash Soup Ingredients

• Coconut Oil – Acts as a healthy cooking fat that provides a subtle, sweet flavor, enhancing the overall taste of the soup. You can also use avocado oil for a neutral-flavored option. 
• Garlic and Shallot – Add depth and a savory aroma, creating a flavorful base for the soup.  
• Butternut Squash – The star ingredient, it offers a naturally sweet and creamy texture, making the soup rich and satisfying.  
• Seasonings (salt, pepper, cinnamon) – Salt and pepper enhance the flavors, while cinnamon adds a warm note that complements the squash.  
• Vegetable Broth – Serves as the liquid base, contributing to the soup’s consistency.
• Full Fat Coconut Milk – Provides creaminess, balancing the sweetness of the squash and maple syrup.  
• Maple Syrup – A natural sweetener that subtly enhances the squash’s natural sweetness without overpowering it.  
• Pumpkin Seeds – Offer a crunchy garnish that adds texture and a nutty flavor to the finished soup.

How To Make Instant Pot Butternut Squash Soup

Sauté the vegetables: Select the SAUTE function on the instant pot to start warming it up. Then, add the coconut oil. Once it gets hot, add in the shallot, garlic, butternut squash, and dried seasoning. Cook for 2-3 minutes to release the flavors. 

Add broth and cook: Pour the vegetable broth into the instant pot and stir to combine all the ingredients. Add the lid to the top and secure in SEALING mode. Cook on MANUAL high pressure for 5 minutes. 

Add coconut milk: Once the instant pot is finished cooking, manually release the pressure. Open the lid carefully, then add in the coconut milk and maple syrup. 

Blend and serve: Use an immersion blender to blend the soup fully until smooth and creamy. Ladle while hot into soup bowls and serve with a garnish of fresh parsley and crunchy pumpkin seeds. Enjoy! 

Recipe Tips

• If you don’t have an immersion blender, you can blend the soup in batches in a blender. Just be very careful, as any soup splatter will be very hot. 
• Adjust the seasoning with additional salt, pepper, or cinnamon after blending to suit your taste preferences.

Flavor Variations and Substitutions

• Replace butternut squash with sweet potatoes or pumpkin for a different, yet equally delicious, base flavor.
• Swap coconut oil with olive oil or butter for a different fat that adds a new dimension to the soup’s taste.
• Add a pinch of nutmeg or ginger alongside cinnamon to introduce a more complex and warming spice profile.
• Incorporate a splash of heavy cream or almond milk instead of coconut milk for a different creamy element.
• Drizzle honey or agave syrup in place of maple syrup for a varied natural sweetness.
• Stir in some chopped apples or pears with the squash for a fruity twist that complements the soup’s flavors.
• Top the soup with toasted walnuts or almonds instead of pumpkin seeds for an alternate crunchy texture.
• Add a dollop of Greek yogurt or sour cream before serving to introduce a tangy contrast to the soup’s sweetness.
• For a spicy kick, include a teaspoon of curry powder or a few red pepper flakes while sautéing the shallot and garlic.

Storing & Freezing

Storing: Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days. 

Freezing: Freeze the soup in airtight containers or freezer bags, leaving some space for expansion for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating: Reheat the soup on the stove over medium heat, stirring occasionally, until it’s heated through. If needed, add a splash of broth or water to the soup if it is too thick. 

FAQ

Do you leave the skin on butternut squash for soup?

No, you should peel the skin off the butternut squash before using it for soup. The skin can be tough and doesn’t soften adequately during cooking, which can affect the texture and overall smoothness of the soup. 

What if I don’t have an Instant Pot?

If you don’t have an Instant Pot, you can make this soup on the stove. Sauté the ingredients in a pot, then simmer everything after adding the broth until the squash is tender, about 20-25 minutes.

More Easy Instant Pot Soup Recipes

• Instant Pot Tortellini Soup
• Instant Pot Lemon Chicken Soup
• Instant Pot Lentil and Split Pea Soup
• Instant Pot Veggie Coconut Soup

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