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Home » Instant Pot Magic

Instant Pot Butternut Squash Soup

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published September 26, 2018. Last modified August 1, 2025 By Gary White

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Instant Pot Butternut Squash Soup | The Foodie Eats

This Instant Pot butternut squash soup is incredibly simple to make and tastes like a mouthful of fall! It's slightly sweet, herbaceous, and savory.

Instant Pot Butternut Squash Soup | The Foodie Eats

I'm gonna go out on a limb and call this a perfect Fall soup. For starters, nothing says the Fall season like butternut squash. And with the addition of apple cider, this Instant Pot butternut squash soup hits all the points that make Fall flavors special... It's slightly sweet, herbaceous, and incredibly savory. Finally, adding the sautéed mushrooms gives it an earthy quality, and the Parmesan add the saltiness. It's very well balanced.

Instant Pot Butternut Squash Soup | The Foodie Eats

How to Make Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup | The Foodie Eats
Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash.
Instant Pot Butternut Squash Soup | The Foodie Eats
Cut squash roughly into 1-inch cubes, then add them to pot.
Instant Pot Butternut Squash Soup | The Foodie Eats
Then add a roughly chopped onion to pot.
Instant Pot Butternut Squash Soup | The Foodie Eats
Add rosemary, thyme, and bay leaf to a piece of cheesecloth...
Instant Pot Butternut Squash Soup | The Foodie Eats
...and tie up with a piece of kitchen twine.
Instant Pot Butternut Squash Soup | The Foodie Eats
Add garlic, salt, and nutmeg to pot. (Nutmeg not pictured because I almost forgot it!)
Instant Pot Butternut Squash Soup | The Foodie Eats
Pour in chicken broth and apple cider, as well as adding the herb bouquet.
Instant Pot Butternut Squash Soup | The Foodie Eats
Give all ingredients a good mix.
Instant Pot Butternut Squash Soup | The Foodie Eats
Oops... almost forgot the nutmeg. Lock lid and cook at high pressure for 10 minutes.
Instant Pot Butternut Squash Soup | The Foodie Eats
Once cook time is complete, quick-release pressure. Remove herb bouquet.
Instant Pot Butternut Squash Soup | The Foodie Eats
Using an immersion blender...
Instant Pot Butternut Squash Soup | The Foodie Eats
...blend soup until completely smooth. If using a countertop blender... Do in a few batches. Fill less than halfway, remove your blender lid's center insert, hold a kitchen towel over the top, and then blend. No explosions.
Instant Pot Butternut Squash Soup | The Foodie Eats
Add butter and stir until melted completed.
Instant Pot Butternut Squash Soup | The Foodie Eats
Finally, add cream and stir until well incorporated. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

And this is the AMAZING Result…

Instant Pot Butternut Squash Soup | The Foodie Eats

★ Did you make this Instant Pot Butternut Squash Soup?

Please give it a star rating below! ★

📖 Recipe

Instant Pot Butternut Squash Soup | The Foodie Eats

Instant Pot Butternut Squash Soup

This soup is incredibly simple to make and tastes like a mouthful of fall! It's slightly sweet, herbaceous, and savory.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 10
Calories: 139kcal
Author: Gary White

Ingredients 

  • 3 lbs. butternut squash 6 pounds before peeling
  • 1 cup sweet onions roughly chopped
  • 1 Tbsp. garlic minced
  • 2 tsp. sea salt
  • 1 tsp. nutmeg
  • 1 rosemary sprig
  • 4 thyme sprigs
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 cup apple cider
  • 2 Tbsp. butter
  • ¼ cup heavy cream

Instructions

  • Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash. Cut squash roughly into 1-inch cubes, then add them to pot.
  • Then add a roughly chopped onion to pot. Add garlic, salt, and nutmeg to pot.
  • Add rosemary, thyme, and bay leaf to a piece of cheesecloth and tie up with a piece of kitchen twine.
  • Pour in chicken broth and apple cider, as well as adding the herb bouquet. Give all ingredients a good mix.
  • Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. Remove herb bouquet.
  • Using an immersion blender, blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.
  • Add butter and stir until melted completed. Finally, add cream and stir until well incorporated. 
  • Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

Notes

This soup has a thin consistency. If you prefer a thicker soup, use 3 cups of chicken broth instead of 4 cups.

Nutrition

Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 441mg | Potassium: 613mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14645IU | Vitamin C: 30.7mg | Calcium: 82mg | Iron: 1.3mg
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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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