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Creamy Instant Pot Butternut Squash Soup Recipe Easy Homemade Comfort Meal

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A quick and nourishing creamy butternut squash soup made in the Instant Pot, perfect for cozy meals and packed with wholesome ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 1 large yellow onion, diced
  • 3–4 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 4 cups (960 ml) vegetable broth, low-sodium
  • 1 cup (240 ml) coconut milk or heavy cream
  • 2 tablespoons olive oil or butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • A few sprigs fresh thyme or 1 teaspoon dried sage (optional)

Instructions

  1. Prepare the squash and vegetables: Peel the butternut squash with a vegetable peeler, then cut into 1-inch cubes (about 450 grams). Dice the onion, peel and chop the carrots, and mince the garlic cloves.
  2. Turn the Instant Pot to the ‘Sauté’ setting. Add 2 tablespoons of olive oil or butter. Once hot, add the diced onion and carrots. Cook, stirring frequently, until the onion is translucent and carrots soften (about 4 minutes). Add minced garlic and cook for another minute until fragrant.
  3. Add the cubed butternut squash to the pot. Sprinkle 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, salt, and pepper to taste. Toss to coat the vegetables evenly with spices.
  4. Pour in 4 cups (960 ml) vegetable broth, scraping the bottom of the pot to release any browned bits. Add fresh thyme sprigs or dried sage if using. Stir gently.
  5. Seal the Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high for 15 minutes. Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
  6. Remove herb sprigs. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. For chunkier texture, blend partially or pulse briefly.
  7. Stir in 1 cup (240 ml) coconut milk or heavy cream. Taste and adjust salt and pepper as needed. Add more broth or water if soup is too thick.

Notes

For creamier texture, swap half the coconut milk with Greek yogurt added before serving. Use coconut milk or cashew cream for vegan option. Roasting squash before pressure cooking adds deeper flavor. Add a squeeze of fresh lemon juice after blending to brighten flavors. When blending hot soup, blend slowly to avoid splashing. Natural pressure release improves flavor and safety.

Nutrition

Keywords: butternut squash soup, creamy soup, Instant Pot soup, comfort food, easy soup recipe, vegan soup, dairy-free soup, pressure cooker soup

Find it online: https://tempotaste.com/creamy-instant-pot-butternut-squash-soup-recipe-easy-homemade-comfort-meal/