This creamy instant pot butternut squash soup is loaded with flavor, nutrients, and is so easy to make! It is the perfect time of year for warm soups and this does not fall short of that. The sweetness of the butternut squash balances nicely with the savoriness of the broth and other spices. Butternut squash is so good for us. It is packed with vitamins, minerals, and antioxidants, making it a superfood. I highly recommend baking with butternut squash as it makes a great side dish as well. I make this soup in my instant pot, but I will provide stovetop instructions as well. Enjoy 🙂

butternut squash soup

Benefits of butternut squash soup

Not only is this soup delicious with a creamy sweet flavor, but it is loaded with health benefits. It is high in fiber and vitamins like vitamins A, C, and potassium. The texture of the soup can help satisfy hunger and cravings for something rich because it is so thick and creamy! The natural sweetness from the honey and butternut squash can help reduce the need for added sugars or sweeteners throughout the day. This soup is a great, nutritional option for anyone looking to maintain a healthy lifestyle.

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butternut squash soup
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Instant Pot Butternut Squash Soup

This instant pot butternut squash soup recipe is simple, quick, and absolutely delicious. Perfect for a cozy fall or winter meal!

Prep Time 15 mins
Cook Time 8 mins
Course: Soup
Servings: 6

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Calories: 294 kcal

Equipment

  • Instant pot or large pot
  • Measuring cups and spoons
  • Blender

Ingredients

  • 1 large butternut squash, seeded and cut into 3/4 inch cubes ((1 large squash yields about 6 cups))
  • 3 cups vegetable or chicken broth
  • 1 small yellow onion (diced)
  • 1 clove garlic (minced)
  • 1 tablespoon honey
  • 1/2 teaspoon nutmeg
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoons avocado or olive oil
  • 1 bayleaf
  • pumpkin seeds (for garnish)
  • A pinchh of cayenne pepper for a kick (optional)

Instructions

Stovetop Instructions

  1. In a large skillet or pot, add your oil and sautee your garlic and onions for about 5 minutes. Add your squash, pepper, and salt, and saute until soft. About 8-10 minutes.
  2. Add your honey, nutmeg, bay leaf, and broth, and bring to a boil. Then cover and reduce heat to a simmer for 20-30 minutes.
  3. Add your butter and stir. Remove the bay leaf. Allow the mixture to cool for 10-15 minutes before mixing it in a blender for a creamy texture.
  4. Top with your toppings of choice and enjoy!

Instant pot Instructions

  1. Add your avocado oil first to your instant pot. Then add your cubed squash, onion, garlic, honey, nutmeg, salt, pepper, bay leaf, and broth.
  2. Set the pressure level to high and pressure cook for 8 minutes.
  3. Allow the pressure to naturally release and once the float valve drops, open the lid and add your 2 tablespoons of butter. Mix.
  4. Remove the bay leaf and allow the soup to cool for 10-15 minutes before mixing it in a blender for a creamy texture.
  5. Garnish, serve, and enjoy! This soup can be stored in an airtight container for 4 days in your refrigerator. Or freeze it for up to 3 months!

Nutrition

Serving: 1 bowl | Calories: 294 kcal | Carbohydrates: 64 g | Protein: 7 g | Fat: 6 g | Sodium: 500 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

Did you try this recipe?

If you end up trying this yummy recipe, let me know! I would love to hear how your butternut squash soup turns out! Thank you for reading and happy eating! 🙂

butternut squash soup

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butternut squash soup