Instant Pot,  Soups and Stews

Butternut Squash Soup

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We are in the heart of winter here in Canada, and while it has been a relatively good one, I still greatly dislike the cold. 

One of the things that makes it more bearable, however, is a warm bowl of soup, and this one was just what I needed. The silky texture of the butternut squash, and the warmth of the spices was the perfect remedy for the winter chill. 

This soup is also the first recipe that I documented while making it (the first actual recipe that I made was a Chicken Korma, which I will be remaking to photograph). The Little was helping me cook, and now (somewhat) kindly refers to my cooking/photography practice as “being weird”. Every time I stopped to take a photo of a step, he would ask “Mom, are you being weird again?”, and this has continued with each recipe he helps me make. 

You do not need any fancy ingredients to make this soup, I had almost all of them in my pantry or fridge already.

I (carefully) peeled and cubed the butternut squash, and then diced some carrots, celery, and onions. I only had small onions, so I had to use a couple, but one medium onion would be sufficient. 

At this point, I decided to take the harvest vibes even further (and add a bit of sweetness) by dicing an apple to add. Granny Smith would have been ideal, but I had a bag of Galas in my fridge, so that is what I used. You could probably use almost any variety. If you want to add more sweetness, you could add another apple, but I was happy with one. 

I set my Instant Pot  to the wonderful saute mode, and heated some olive oil. I then added the onions, carrots, and celery, and sauteed them until the onions were translucent. 
Next, it was time to add the garlic, ginger, and spices and briefly saute until fragrant. I find this is particularly helpful in pressure cooking, as it adds another layer of flavour. 
Now it was time to deglaze the pot with the vegetable broth, and turn off the Saute mode. I added the squash and apple, and gave it a quick stir. 

Set the timer to High Pressure for 8 minutes (don’t forget to turn the knob to Sealing), and wait for the magic to happen. 

I let the Instant Pot naturally pressure release for about 10 minutes before turning the knob to Venting. Using my immersion blender, I blended the soup until silky and smooth. If you do not have an immersion blender, you can transfer to a regular blender. 

You can top the soup with anything you want – apple chunks, coconut milk or cashew cream, herbs, etc. I decided to go with pumpkin seeds for a bit of crunch and added nutrients. 
Enjoy the cozy wamth of this soup!

Instant Pot Butternut Squash Soup

A silky, flavourful soup to satisfy your fall and winter cravings
Prep Time15 mins
Pressure Cook Time8 mins
Total Time23 mins
Course: Soup
Keyword: Fall, Instant Pot, Vegan, Winter
Servings: 6


  • Pressure Cooker
  • Immersion Blender


  • 1 Tbsp olive oil
  • 1 1/2-2 lb butternut squash
  • 1 cup carrots
  • 1 cup celery
  • 1 medium onion
  • 1 medium apple
  • 3 cloves garlic minced
  • 2 Tbsp ginger minced
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 4 cups vegetable broth
  • salt and pepper to taste


  • Peel and cube butternut squash. Dice onions, carrots, and celery.
  • Turn Instant Pot on to Saute mode, and heat olive oil
  • Saute onions, carrots, and celery until the onions are translucent
  • Add the garlic, ginger, and spices and saute until fragrant
  • Deglaze the pot with the vegetable broth, and add the squash and apple. Stir.
  • Put on the lid, make sure the sealing knob is set to Sealing, and put on High Pressure for 8 minutes
  • When the timer goes off, allow to naturally pressure release for 10 minutes, and then flip the knob to Venting
  • Blend with an immersion blender (or regular blender), and adjust seasoning to taste

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