Best Instant Pot Butternut Squash Soup Recipe


  • 2 lbs butternut squash
  • 2 Tablespoons olive oil or butter
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 32 oz chicken or vegetable stock
  • Salt and pepper, to taste


To cook the butternut squash

  1. Cut your squash in half and clean the seeds out.
  2. Place trivet in Instant Pot and add 1/2 cup of water.
  3. Place the squash over the trivet and close lid.
  4. Set to manual, high pressure, for 10 minutes. Natural release.
  5. Carefully remove squash from Instant Pot and scoop out the flesh.

To make the Butternut Squash Soup

  1. Place the olive oil or butter in the IP on the saute setting.
  2. When the oil is hot, add the onion and garlic. Cook until onion is translucent and garlic is fragrant.
  3. Add the squash (removed from its skin) and stir well to incorporate.
  4. Turn off the saute setting and add the stock and seasonings as desired. (See note below)
  5. Place the lid on the IP and select Soup setting for 10 minutes.
  6. Natural release. Adjust seasoning to taste before serving.


Note: add additional seasonings as desired and available. Cajun, pumpkin pie, Italian – all make great additions individually and each will give the soup a different flavor profile.

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