Recipe, Soup

Instant Pot® Butternut Squash Soup

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Looking for the perfect soup to serve at Thanksgiving? This butternut squash soup is the one you should try! While it is completely holiday-worthy, you really don’t need a special occasion to make butternut squash soup especially when you are cooking with an Instant Pot®- it is ready to eat in a matter of minutes. All the warm flavors of butternut squash with apple, a touch of cinnamon, and hearty chicken broth make this soup one that you will be making again and again. Swap out the chicken broth for vegetable broth to make this recipe vegetarian and make a double batch- it freezes well!

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Instant Pot® Butternut Squash Soup

Pin Recipe
Prep Time 20 mins
Cook Time 7 mins
Servings 4
Calories 153 kcal


  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Chef’s Knife
  • Cutting Board
  • Rubber Spatula
  • Immersion Blender or Regular Blender


  • 1 medium squash (about 2 pounds) Butternut Squash
  • 1 Tbsp Olive Oil
  • 1 onion White Onion
  • 1 Clove Garlic
  • 1 medium apple Apple
  • 0.5 tsp Ground ginger
  • 0.5 tsp Ground cinnamon
  • 1 tsp Ground Sage
  • 0.25 tsp Ground Black Pepper
  • 0.25 tsp Salt
  • 3 Cups Chicken Stock


  • Remove the outer skin from the butternut squash, slice in half and remove the seeds as well. Discard the skin and seeds and then chop the roughly squash into one inch cubes. Place the squash in the Instant Pot®.
  • Chop the onion, garlic and apple (peel on, core removed) and add to the Instant Pot® along with the olive oil. Stir ingredients together and press the “saute” button on your Instant Pot®. Saute the mix for about 5 minutes, stirring occasionally.
  • Add the ginger, cinnamon, sage, pepper and salt to the Instant pot and toss together with the veggies. Saute for another two minutes and then turn the Instant Pot® off.
  • Add the chicken stock and stir. Place the lid on the Instant Pot® and seal, making sure the steamer valve is set to “seal”. Press “manual” and set the timer for 7 minutes. When the timer goes off, carefully open the steamer valve (use a spoon to push the valve open so your hand is not in the way of the escaping steam- it is very hot!). Once the pressure is released, open the Instant pot lid and use an immersion blender to puree the soup until it is very smooth.
  • Serve while the soup is hot and garnish with sour cream, pecans, pumpkin seeds or a sprinkle of parmesan cheese!

Are you completely in love with this soup or are you dying to try it? Let us know if you have any questions before you begin! We’ve made this soup a bunch of times (it’s just so good!) so we can surely answer any question you may have!


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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