Go Back
+ servings

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is vegan, gluten-free, and quick to make! It's packed with sweet and spicy seasonings, a variety of veggies, and is ultra creamy without using cream!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: healthy, sweet and spicy, vegan
Servings: 6 people
Calories: 231kcal
Author: Jennifer Debth


  • 1 (2 pound) butternut squash peeled, seeds removed, and cubed
  • 1 Granny Smith Apple peeled and chopped
  • 1 large stalk celery chopped
  • 1 large carrot peeled and chopped
  • 1 sweet potato peeled and chopped
  • 1/2 small yellow onion chopped
  • 1 tablespoon minced garlic
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon paprika
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon red pepper flakes omit if you don’t like spice
  • 1 (32 oz) carton vegetable broth
  • Salted roasted pumpkin seeds for garnish (highly recommended!)
  • Crumbled feta for garnish (highly recommended, but omit if vegan!)


  • Place squash, apple, celery, carrot, potato, onion, garlic, oil, sugar, salt, paprika, cinnamon, pepper, nutmeg, red pepper flakes, and broth into a 6 quart Instant Pot.
  • Stir to combine.
  • Cover and lock the lid. Make sure the steam release handle is pointing to sealing.
  • Cook on HIGH pressure for 15 minutes.
  • The Instant Pot will beep when it's finished.
  • Flip the valve to "venting" for a quick release.
  • Remove lid.
  • Working in 2 batches, blend the soup until smooth and creamy.
  • Taste and re-season, if necessary, then serve and enjoy!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!



Serving: 1person | Calories: 231kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 1419mg | Potassium: 746mg | Fiber: 6g | Sugar: 14g | Vitamin A: 23948IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 1mg