This Instant Pot Butternut Squash Soup is easy to prepare and with a couple of shortcuts, you can make it with almost no prep time. It doesn’t get much better than that! (Except maybe for the weather staying this way.)
Temps just nosedived from the high- 90s to the mid-70s here and that means we’re pretending that fall is here to stay! What better way to celebrate than with the flavors of the season? No, not pumpkin spice. 😉
I threw all my ingredients in the Instant Pot after hitting the gym this afternoon and by the time I was done showering it was ready to go. Here’s how to make this simple Instant Pot butternut squash soup recipe. You’ll want to keep it on heavy rotation during your fall meal planning.
Using frozen ingredients saves so much time when making this Instant Pot butternut squash soup, and the recipe can easily be vegan by switching out the butter for coconut oil. You can even add coconut milk after cooking for a more creamy taste and texture.
For this recipe, I used frozen butternut squash cubes which saves SO much time (if you’ve ever prepped a butternut squash you know this to be true!).
I don’t know about where you’re from, but around here butternut squashes tend to be on the pricey side even when they are in season. That’s another reason I like to use frozen instead of purchasing squashes whole. Now if a friend or neighbor gives me surplus out of their garden, that’s another story. Give me all the squashes!
You can even use frozen, chopped onions as well for zero prep! I happen to have fresh onions in the pantry and none in my freezer so I just chopped my own, but next time I’m at the grocery store I’ll be sure to stock up. Kroger usually has bags of chopped onions in the freezer section for $1.
So with your frozen butternut squash cubes and frozen, chopped onions on hand, you’re ready to make a dump meal really!
Another shortcut of sorts I like to take is to use Better Than Bouillon instead of stock. As long as you have a jar on hand you don’t have to worry about having cans or boxes of broth stocked up.
I’ve used it for years and ss the name suggests, it’s better than bouillon cubes. The taste is much richer and it dissolves easily. No more stabbing at bouillon cubes while waiting impatiently for them to dissolve.
In fact, my tap water gets hot enough that I don’t have to worry about heating water in the microwave or stove for dissolving the Better Than Bouillon.
Instant Pot Butternut Squash Soup Recipe
Instant Pot Butternut Squash Soup
- 1 Tablespoon coconut oil
- ¾ cup frozen chopped onions
- 1 tsp garlic
- 2 10 oz bags frozen butternut squash cubes
- ½ teaspoon ground sage
- Salt and pepper to taste
- 2 cups vegetable stock*
- Melt butter in the Instant Pot using the saute setting
- Add onion and garlic and cook until soft (about 3 minutes)
- Add sage, salt, and pepper and cook another minute
- Add butternut squash and vegetable stock
- Cook on high pressure using the manual setting for 10 minutes, then do a quick release
- Puree soup in a blender or food processor
- Add coconut milk before serving if desired.