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Instant Pot Creamy Butternut Squash Soup

Name: Instant Pot Creamy Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 medium carrot, peeled and chopped; 1 stalk celery, chopped; 4 cups low-sodium vegetable broth; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1/2 cup canned coconut milk (full fat for creaminess); Fresh parsley or chives for garnish (optional)

By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated Oct 1, 2026

American 30 mins instantpotonepotquickeasydairyfreeglutenfreeweeknightcomfortfoodseasonaltimessaver

Instant Pot Creamy Butternut Squash Soup with measured ingredients, 30-minute timing, 6-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 20 min

Total 30 min

Servings 6

Difficulty easy

Cuisine American

Ingredients

Servings 6

1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
1 medium carrot, peeled and chopped
1 stalk celery, chopped
4 cups low-sodium vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup canned coconut milk (full fat for creaminess)
Fresh parsley or chives for garnish (optional)

Ingredients for Instant Pot Creamy Butternut Squash Soup

Instructions

Set the Instant Pot to 'Sauté' mode and heat the olive oil.
Add the chopped onion, carrot, and celery; sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the cubed butternut squash, ground cinnamon, nutmeg, smoked paprika, salt, and black pepper; stir to combine.
Pour in the vegetable broth, scraping the bottom of the pot to loosen any browned bits.
Secure the lid and select 'Pressure Cook' or 'Manual' on high pressure for 8 minutes.
Once cooking finishes, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a countertop blender, then return the soup to the pot.
Stir in the coconut milk until well combined and heat for 1-2 minutes on 'Sauté' mode.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley or chives if desired.

Instant Pot Creamy Butternut Squash Soup cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is specially designed for the Instant Pot , enabling a true one-pot soup experience.

Cookware Size Guidance

A 6-quart Instant Pot is the ideal size for this recipe, as it comfortably holds the volume of ingredients—such as the 4 cups of broth and cubed butternut squash—to serve 6 people safely.

Cookware Swap Guidance

This Instant Pot Creamy Butternut Squash Soup recipe optimizes the convenience of pressure cooking combined with sautéing and blending functions in a single pot.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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Instant Pot Creamy Butternut Squash Soup

Recipe Details

Ingredients

Instructions