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Instant Pot butternut squash soup is creamy and delicious, with fresh herbs blended with sweet-savory squash. It’s just the comfort food you need in chilly weather! Cozy and satisfying, this soup is so easy to make in the pressure cooker, and you can also make it on the stovetop.
Looking for more creamy gluten-free soup recipes packed with vegetables? Try my stuffed pepper soup, this cream of mushroom soup, and this easy broccoli cheese soup.
Why You’ll Love This Butternut Squash Soup Recipe
This creamy Instant Pot butternut squash soup is quick to make in your pressure cooker and packed with the cozy flavors of sage and thyme. Add some salty, crispy prosciutto as a garnish, and dig in! Here’s why you’ll love this easy soup recipe:
- Savory herbs. I flavor my butternut squash soup with sage and thyme in place of “sweeter” spices like cinnamon or ginger. The natural sweetness of the squash is balanced by the savoriness of the fresh (or dried) herbs.
- Creamy, without the cream. This soup is naturally gluten-free and velvety smooth, without any cream. Plus, a few simple swaps make this recipe vegan, vegetarian, and Whole 30 compliant.
- Quick and easy. Make this butternut squash soup in the Instant Pot or on the stovetop. The ingredients are quick to prep and everything gets pureed into a silky smooth, hearty soup.
Ingredients You’ll Need
Here’s a short overview of what you’ll need to make this easy butternut squash soup from scratch. Scroll down to the recipe card for a printable ingredients list.
- Olive Oil – Or another neutral oil, for sauteeing.
- Butternut Squash – You’ll need a large squash, peeled and cut into large chunks (see below).
- Onion – One medium onion, roughly chopped.
- Herbs – Fresh sage and thyme are best, or you can use dried.
- Chicken Broth – I recommend low-sodium chicken stock or broth, as you’ll season the soup to taste with salt and pepper. You can also use vegetable broth to make this soup vegan or vegetarian.
How to Peel and Cut a Butternut Squash
Before you make your soup, you’ll need to chop up your butternut squash following these quick steps:
- Using a large, sharp kitchen knife, trim off the top and bottom ends of the squash.
- Peel away the thick skin using a sturdy vegetable peeler. You can also carefully trim away the skin using a sharp knife.
- Slice the squash in half, and use a spoon to scrape out the seeds and strings from the bottom half.
- Cut the squash into large chunks. Don’t worry about making uniform pieces, since the squash is going to be simmered and pureed.
How to Make Instant Pot Butternut Squash Soup
Below is a step-by-step overview showing how easy it is to make this Instant Pot butternut squash soup. You’ll find printable instructions in the recipe card at the bottom of the post.
- Saute the veggies. Add the squash and onion to the Instant Pot with a bit of oil. Season with salt and pepper and saute for 5 minutes, until the veggies are tender. Then, add the sage and thyme.
- Cook. Pour in the broth and close and seal the lid. Set the IP to cook on High Pressure/Manual for 10 minutes. Once the cooking time is up, Quick Release the pressure.
- Puree. Using an immersion blender or food processor, puree the ingredients in batches. Afterward, serve in bowls garnished with crispy croutons, bacon, or prosciutto.
Stovetop Method
No Instant Pot? No problem! Here are the steps to make this soup on your stovetop instead.
- Saute the vegetables. Heat oil in a large pot or Dutch oven. Add the squash, onion, and a pinch of salt and pepper, and saute until the onion and squash are starting to get tender.
- Simmer the squash. Add the sage and thyme, then add the broth. Bring to a gentle boil, then simmer for 15-20 minutes, or until squash is tender.
- Puree the soup. Puree with an immersion blender, or in batches in a blender or food processor until it is smooth and creamy. Add additional broth as needed to achieve the desired consistency.
- Heat and serve. Return the soup to the pot, and heat it through. Serve in bowls, garnished as desired.
- Large pot – I like to use a heavy-bottomed pot, such as enameled cast iron. With a nice large soup pot, you can saute the vegetables in the pot, then return the pureed soup to the same pot to let it simmer. The vegetables can saute and caramelize without scorching. And while this soup doesn’t have to simmer for a long time, if you want to keep it warm, it can stay over low heat for a longer time without burning.
- Pressure cooker – the Instant Pot was the perfect option since you can saute everything right in the pressure cooker, then add the broth, seal it, and let it cook.
- Immersion blender – also called a hand blender or stick blender, an immersion blender allows you to puree the soup right in the pot without transferring it to a blender. This makes it easier, with less mess to clean up.
- Blender – you can use any blender you have, but for the smoothest, most silky soup, I love to use my Blendtec Designer 725. The Wildside+ Jar is nice and big, so you don’t have to blend it in batches, as you would with a smaller blender, and it gets perfectly smooth in seconds. You can even use the “Soup” setting to keep it hot while you blend it.
Tips and Variations
Keep the following tips and tricks in mind for the best butternut squash soup:
- Use an open blender to puree the soup. Make sure that the blender or food processor you use to puree your butternut squash soup has an opening so that it isn’t airtight. Hot soup in a sealed blender will explode! Cover the opening with a cloth to avoid splatters. An immersion blender also works great.
- Keep the soup warm. Add the pureed soup back into the Instant Pot on the Keep Warm setting to keep it nice and hot for serving.
- Curried butternut squash soup. Try this Thai coconut curry butternut squash soup for a version flavored with warming curry spice and a touch of coconut milk.
Frequently Asked Questions
Yes, I wouldn’t recommend leaving the skins on your butternut squash. Even though they’ll soften a little and get blended, it will still affect the texture of the finished soup.
If this soup isn’t thickened to your liking, try simmering it a little longer after it’s been blended. You can also puree some leftover cooked potatoes and add those in. You won’t really taste them and the starches make a great thickener!
I recommend adding extra seasonings after the soup is blended. If you feel like your soup is lacking flavor, season to taste with additional salt and pepper, or try adding some spice, like nutmeg or cayenne pepper.
Some Instant Pot models come with a Soup setting that’s pre-programmed to cook on High Pressure for 30 minutes. I don’t use it for this butternut squash soup recipe, as the cooking time is much shorter.
Ways to Serve Butternut Squash Soup
Ladle your soup into bowls and enjoy! We love this soup topped with crispy prosciutto or crumbled bacon and a dollop of Greek yogurt or coconut cream. For extra crunch, try adding pepitas or your favorite croutons (or these polenta croutons). To round out a meal, pair your butternut squash soup with a poached pear salad and an air fryer grilled cheese. Soup is also delicious with a side of cornbread or gluten free biscuits for dunking!
Storing and Reheating Leftover Soup
- Refrigerate. Store any leftover butternut squash soup covered airtight in the refrigerator for 3-4 days.
- Reheat. Warm the soup in a pot on the stove or heat it in the microwave using a microwave-safe container until it’s hot.
- Freeze. Once cool, transfer the soup to a freezer-safe container or a heavy-duty freezer bag and freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Creamy Soup Recipes
Butternut Squash Soup with Sage and Thyme
Ingredients
- 1 Tablespoon olive oil
- 1 large butternut squash, peeled, seeded and cut into chunks
- 1 medium onion, roughly chopped
- 1 Tablespoon chopped fresh sage or 1 teaspoon dried sage leaves
- 1 Tablespoon fresh thyme or 1 teaspoon dried thyme leaves
- 2 cups chicken stock or vegetable broth
- salt & pepper
- Optional garnishes: Crispy prosciutto or bacon, pepitas (pumpkin seeds), Greek yogurt/sour cream or coconut cream
Instructions
Stove Top Directions:
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the squash, onion, and a pinch of salt and pepper.
- Cook for about 5 minutes, or until the onion and squash are starting to get tender.
- Add the sage and thyme, and saute for another minute or two.
- Add the broth, cover, and bring to a boil. Simmer for 15-20 minutes, or until squash is tender.
- Puree with an immersion blender, or in batches in a blender or food processor.
- Return soup to the pot, and heat it through.
- Serve in bowls, garnished as desired.
Instant Pot Directions:
- Set the Instant Pot to the saute setting, add the oil, and heat until shimmering.
- Add the squash, onion, and a pinch of salt and pepper.
- Cook for about 5 minutes, or until the onion and squash are starting to get tender.
- Add the sage and thyme, and saute for another minute or two.
- Add the broth, close the lid and set vent to “Sealing”. Then set to “Manual” mode and adjust the time to 10 minutes.
- When the timer is up, use the Quick Release method to release the pressure.
- Puree with an immersion blender, or in batches in a blender or food processor. If needed, return soup to the Instant Pot, and heat it through on the “Saute” setting or use the “Keep Warm” setting to keep it warm until ready to serve.
- Serve in bowls, garnished as desired.
Did you make this?
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Looks so good! Any idea of the weight of the original squash or of the amount used in the soup? A range, at least.
Size is so variable. Thanks!
About a 2-3 lb squash works fine. You can always adjust the consistency with more or less broth.
Such a story…I love that it actually did get you through these times. I can only imagine how scary/nerve-wracking/frustrating it was to be experiencing the effects first-hand. It sounds absolutely amazing…and ummmm…crisped prosciutto? Yes, please. 🙂
I think the most nerve-wracking thing was my little guy who had cabin fever, but if it had gone on longer, it would have been very scary. Since I am pregnant and I think prosciutto falls into the category of the “lunchmeat” I am not supposed to eat cold, I am all over making it crispy now.
I am so glad that your family was able to escape the worse of it. I absolutely love butternut squash soup and you gave me some inspiration with the crispy prosciutto you paired with it.
Thank you. The prosciutto really makes the soup, I think. But when does a crispy pork product not make something better?!
I too love a good butternut squash soup. My preference is for the sweeter version but I am intrigued by the savory. Will have to give it a try!
I like the sweeter kind too, but I wanted to try something different!
Love this recipe! Thanks for sharing your story, I’m glad to hear everyone is ok.
Thanks, happy to share if it helps bring attention to those really suffering!
So glad to hear that you and your family are safe and that you occured no damage. This soup is beautiful and the photo is gorgeous.
Thank you so much!
I’m glad you made it through the storm and could share your story! What an amazing soup…and so beautiful!
Thanks! I know my story isn’t much compare to others, but if it can help bring attention to others’ struggles I am happy to share.
So glad you guys are okay! And this soup is amazing! I don’t think there’s anything more comforting than a piping hot bowl of butternut squash soup!
It is one of my favorite soups. Thanks for your kind words!
This soup has such a lovely colour. Glad you made it through. So lovely that you were able to comfort your other family members with this soup 🙂
I know, I loved the bright orange with flecks of green!
Lovely post, pictures and soup. Glad you made it through the storm!!
Thank you, Tara!
Such a heartwarming story! So glad to hear you made it out ok. I was fortunate to not lose power, but on the other side of the mountain from me, they lost power for days. At least you had this soup to keep you warm as you waited! And an excuse to make it again, you know for photographs 😉
Thanks Carla! Glad you were one of the lucky ones!
I´m glad you had almost no damage. This soup sounds perfect and comforting; I love sage and squash together!
Thanks! It is a wonderful combo, but I usually don’t see it in soup.
We also suffered power outage for about 5 days and some trees uprooted in our backyard.But compared to others it seems like nothing and I consider ourselves so lucky to have survived Sandy!Your soup seems like the perfect comforting meal and I love the first pic!Gorgeous 🙂
Wow, 5 days must have been tough. Though I know what you mean – it feels like nothing compared to others. Thanks!
I would have eaten the soup too! So glad you guys came out okay.
You gotta do what you gotta do 🙂 Thanks, we are blessed!
Your pictures are always beautiful! I love that your little boy eats this soup! Amazing! My daughter is pretty adventurous, but my son eats from the 5 toddler food groups…chicken nuggets, cereal bars, yogurt, cheese sticks, and fish sticks. lol
Thank you! I am so lucky that the the little guy is a pretty good eater! I am betting that means #2, who is due in March, will be the “typical” toddler.
This soup looks absolutely incredible! Thank you for sharing your story. I am so thankful you are all ok.
Thank you, and thank you again for doing this. My story is nothing compared to others, but I hope by sharing it, it can bring some attention to those who need help.
GORGEOUS soup!!!
Thank you!
You were lucky to have power back so quickly. And also to have the soup to easily heat up for meals. I love butternut squash soup and it is very soul warming. I’ll have to try swirling in Greek yogurt next time.
I know, I couldn’t believe everyday I would wake up and hear that friends still didn’t have power. Try the Greek yogurt – a nice little addition, for something different.