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Instant Pot Butternut Squash in a serving bowl topped with cream and chopped bacon

Instant Pot Butternut Squash Soup

April King
This Instant Pot Butternut Squash Soup is made with butternut squash, apples, caramelized onions, carrots, celery, and a blend of spices. This dish is vegetarian, vegan, and dairy free. This butternut squash soup is one of my favorite soup recipes because it's quick, easy, and full of flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 136 kcal


  • Instant Pot


  • 1 Tbsp. olive oil
  • 1/2 medium onion, diced
  • 4 tsp. minced garlic
  • 2 1/2 lbs. butternut squash, peeled, seeded, and chopped
  • 3 large carrots, peeled and sliced into 1 inch pieces
  • 1 medium celery stalk, sliced into 1 inch pieces
  • 1 small granny smith apple, peeled, cored, and chopped
  • 3 cups vegetable broth
  • 1 (13.5) oz. can coconut milk
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. ground cinnamon
  • 1 tsp. curry powder
  • pinch of nutmeg


  • Set your Instant Pot to the high sauté setting
  • Add olive oil and chopped onions, stirring frequently until onions become translucent, about 2-3 minutes.
  • Stir in minced garlic and continue sautéing for one minute.
  • Add chopped butternut squash, carrots, celery, apple, vegetable broth, coconut milk, salt, pepper, cinnamon, curry powder, and a pinch of nutmeg. Stir ingredients to combine.
  • Secure instant pot lid, select manual setting, adjust pressure to high, and set time for 15 minutes. 
  • When soup has finished cooking, fully release the pressure and remove the lid.
  • Puree with an emulsion blender or pour soup into an upright blender until it becomes creamy and smooth.
  • Serve immediately with cream, crumbled bacon, and chives if desired. Enjoy!


*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.


Serving: 2cupsCalories: 136kcalCarbohydrates: 21.2gProtein: 1.6gFat: 6.1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.7gSodium: 483mgPotassium: 532mgFiber: 4.3gSugar: 7.4gVitamin A: 379.1IUVitamin C: 39.9mgCalcium: 14mgIron: 5.7mg
Keyword Instant Pot Butternut Squash Soup, Panara Autumn Squash Soup, Panara Butternut Squash Soup
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