Squash Soup Instant Pot

Name: Squash Soup Instant Pot
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup coconut milk (optional)

Highlighted under: Healthy & Light

A creamy and comforting squash soup made effortlessly in your Instant Pot.

Created by

Clara Jennings

Last updated on 2025-12-24T12:27:31.973Z

This delicious squash soup is perfect for chilly days and is made quickly in the Instant Pot. The vibrant flavors of the squash combined with a hint of spices create a comforting dish that everyone will love.

        Why You'll Love This Recipe
        Velvety smooth texture that's incredibly satisfying
Packed with nutrients and flavor
Quick and easy preparation in just one pot

      

The Benefits of Squash in Your Diet

Butternut squash is not just delicious; it's also a powerhouse of nutrients. Rich in vitamins A and C, it supports eye health and boosts your immune system. The high fiber content aids digestion and helps maintain a healthy weight. Incorporating squash into your diet can improve overall health, making this soup not only a comforting choice but a nutritious one as well.

Moreover, squash is low in calories yet high in flavor, making it a fantastic addition to meals for those watching their weight. Its natural sweetness pairs wonderfully with spices, allowing you to enjoy a satisfying dish without the need for added sugars. This recipe harnesses those benefits, delivering a creamy soup that tastes indulgent while remaining healthy.

Instant Pot Convenience

The Instant Pot revolutionizes home cooking by dramatically reducing preparation and cooking times. With its ability to sauté, steam, and pressure cook, you can create this velvety squash soup with minimal effort and clean-up. Simply toss in the ingredients, set the timer, and let the machine do the work while you attend to other tasks.

Using the Instant Pot also locks in flavors and nutrients that can be lost through traditional cooking methods. The high-pressure environment ensures that the squash becomes tender quickly, allowing you to enjoy a homemade soup that feels like it simmered all day. This recipe makes it easy to enjoy gourmet-quality meals without the hassle.

Serving Suggestions and Variations

While this squash soup is delicious on its own, you can elevate your dining experience with a few simple additions. Consider topping your bowl with roasted pumpkin seeds for added crunch and nutrition, or a drizzle of balsamic glaze for a tangy contrast. A dollop of yogurt or a sprinkle of fresh herbs like cilantro or parsley can also enhance the flavor profile beautifully.

If you're looking to switch things up, experiment with different spices or add-ins. A pinch of nutmeg or a splash of apple cider can introduce a new layer of flavor. For a heartier version, incorporate cooked lentils or beans into the soup for extra protein. The versatility of this recipe allows you to customize it to suit your taste and dietary preferences.

Ingredients

For the Soup

2 cups butternut squash, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup coconut milk (optional)

Make sure to have all ingredients ready before starting the cooking process.

Instructions

Sauté the Aromatics

Set your Instant Pot to sauté mode. Add olive oil, and once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Add the Squash and Spices

Add the diced butternut squash, ground ginger, ground cinnamon, salt, and pepper to the pot. Stir to combine.

Pour in the Broth

Add the vegetable broth and stir well. Secure the lid on the Instant Pot and set the valve to sealing.

Cook the Soup

Set the Instant Pot to manual high pressure for 15 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.

Blend the Soup

Carefully remove the lid and use an immersion blender to puree the soup until smooth. If you prefer, you can also transfer the soup to a blender in batches.

Add Coconut Milk

If using coconut milk, stir it in now and adjust seasoning as needed. Serve warm and enjoy!

Garnish with fresh herbs or a drizzle of olive oil if desired.

Storage Tips

Leftover squash soup can be stored in an airtight container in the refrigerator for up to five days. When reheating, simply warm it on the stove or in the microwave. If the soup thickens in the fridge, feel free to add a splash of vegetable broth or water to bring it back to your desired consistency.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers, leaving some space for expansion. It can be frozen for up to three months. When you're ready to enjoy it, thaw overnight in the refrigerator and reheat on the stove for a quick, comforting meal.

Nutritional Information

This squash soup is not only delicious but also packed with nutrition. A typical serving contains approximately 150 calories, making it a light yet fulfilling option for lunch or dinner. It's also rich in vitamins and minerals, providing a good source of dietary fiber, which is crucial for digestive health.

The inclusion of coconut milk adds a creamy texture while offering healthy fats that promote satiety. These fats are beneficial for heart health when consumed in moderation. Adjusting the ingredients can also make this soup vegan or gluten-free, accommodating various dietary needs without sacrificing flavor.

Questions About Recipes

→ Can I use frozen squash?

Yes, you can use frozen squash. Just add a few extra minutes to the cooking time.

→ Can I make this soup vegan?

Absolutely! Just ensure you use vegetable broth and omit the coconut milk if you prefer.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

→ What can I serve with the soup?

This soup pairs well with crusty bread or a fresh salad.