Instant Pot Butternut Squash Soup

5 from 7 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

This Instant Pot butternut squash soup is rich, smooth, and loaded with flavor. From the savory sweetness of the butternut squash to the creamy coconut milk to the soul-warming flavors of curry, cumin, and turmeric, you won’t be able to get enough of this bowl of comfort.

Overhead image of two bowls of soup garnished with pepitas.


I have been searching for the perfect, easy butternut squash soup recipe for years and, I tell ya, this is it. Smooth and creamy and loaded with warming spices, this coconut curry soup is one you can’t pass up. A savory-sweet base of butternut squash, shallots, and garlic is taken to the next level with the addition of warming curry powder, cumin, turmeric, and creamy, ever-so-slightly-sweet coconut milk. Everything is cooked in an instant pot, making for minimal babysitting, and thrown in a blender to be pureed until perfectly smooth. Dip a warm piece of Naan Bread in and you’re taste buds will be celebrating for hours.

Why You’ll Love This Instant Pot Butternut Squash Soup

I have been raving to all of my friends about how incredible this soup is. Here are just a few reasons why I love it and why you have to try it ASAP.

  • Minimal effort. All you have to do is cube up a butternut squash, saute some aromatics, and load everything into an instant pot. This is the perfect beginner recipe for anyone looking to dip their toes into the world of Instant Pot cooking.
  • Creamy texture. The coconut milk in this masterpiece adds a lovely creaminess to the soup.
  • Ideal curry flavor. I love the soul-warming flavor of curry, and this soup certainly delivers. The flavors are softened by creamy coconut milk and sweetened by the natural sugars in the squash.
Labeled ingredients for butternut squash soup.

What You’ll Need

Buckle up and head on over to the grocery store. Here’s what you’ll need to make squash soup. You’ll find precise measurements in the recipe card below.

  • Olive oil – Butter would also work well.
  • Shallots – You could use a red onion instead.
  • Salt
  • Garlic
  • Butternut squash – Peel, seed, and cube the butternut squash into 1-inch pieces. You can often find pre-cubed butternut squash at the store.
  • Seasoning – Curry powder, cumin, turmeric, and ground black pepper.
  • Canned coconut milk – I like using full-fat coconut milk. If you’re not a coconut person, use a little extra vegetable broth and add a bit of heavy cream to the blender.
  • Vegetable broth – You can use water here instead.
  • Toasted pepitas – The pepitas are optional, but I love the crunch they add to the finished product.
Cubing butternut squash on a cutting board.

How to Cut Butternut Squash

Before you load your butternut squash into the Instant Pot, you must first peel it and cut it. I like using a vegetable peeler to peel the squash, but a small, sharp knife will also work. After you have removed the skin from the squash, cut it in half vertically and use a spoon to remove the seeds. Cut the peeled and seeded squash into 1-inch cubes.

How to Make Butternut Squash Soup In The Instant Pot

  • Saute the aromatics. Set the Instant Pot to saute, let it heat up, add the olive oil and then the shallots, season with salt, and cook until the shallots are translucent. Add the garlic and saute until fragrant.
  • Load the Instant Pot. Stir the remaining ingredients (aside from the pepitas) into the Instant Pot.
  • Cook. Seal the Instant Pot and cook on high pressure for 8 minutes, allow for a 10-minute natural release, and then release the remaining pressure manually.
  • Blend. Transfer the soup to a blender and blend until smooth.
  • Serve. Garnish with toasted pepitas and fresh cilantro, and serve.
Close-up photo of Instant Pot butternut squash soup served in a bowl and garnished with pepitas and parsley.

Tips For Success

This recipe is pretty straightforward, but that doesn’t mean I don’t have a couple of tips and tricks that will help you reach pure perfection.

  • Blend in batches (if needed). If you overload your blender, it won’t blend the soup properly so, if need be, blend your soup in batches.
  • Adjust consistency. If you would like a thinner soup, feel free to add a bit more broth to the blender, a couple of tablespoons at a time. If you would like a creamier soup, blend a bit more coconut milk into the soup, a couple of tablespoons at a time.
  • Experiment with seasoning. This recipe is wonderfully versatile. If you aren’t a curry person, swap the coconut milk out for some heavy cream, and swap the curry, cumin, and turmeric out for garlic powder and sage, or another herb of your choosing.

Serving Suggestions

I love dipping a piece of warm Lavash into my coconut curry butternut squash soup. Try my No Knead Skillet Olive Bread. This soup is packed with flavor but is relatively light, so if you’d like to make it a more complete meal, serve it with this Green Goddess Salad. If you’re looking for something a little more filling, try my Cobb Salad. Another fun way to serve up soup is alongside another curry-full dish such as this Vegetable Biryani Rice, my Indian Samosa Chaat, or this Sheet Pan Tandoori Chicken.

Overhead image of butternut squash soup in a bowl with a spoon.

How to Store & Reheat Leftovers

  • To store. Once the butternut squash soup has cooled to room temperature, seal it in an airtight container (minus the pepitas) and store it in the fridge for up to 4 days. You could also store it in the freezer for up to 3 months.
  • To reheat. Allow the soup to thaw in the fridge (if applicable) before transferring it to a pot and heating it over medium-low heat until warm, stirring occasionally. Alternatively, microwave individual servings in 30-second intervals, stirring between each, until heated through.

More Instant Pot Recipes

Looking for more ways to use your incredibly convenient Instant Pot? You’ve come to the right place. Here are some of my absolute favorites.

Pin this now to find it later

Pin It
5 from 7 votes

Instant Pot Butternut Squash Soup

This easy Instant Pot butternut squash soup is loaded with the savory sweetness of butternut squash, the creaminess of coconut milk, and the soul-warming flavors of curry and cumin. You're going to love it!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings


  • 1 tablespoon olive oil
  • 2 shallots,, diced
  • teaspoons salt
  • 2 cloves garlic,, minced
  • pounds butternut squash,, pealed, seeded, and cubed
  • tablespoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 15 ounces canned coconut milk
  • 1 cup vegetable broth or water
  • ¼ cup toasted pepitas,, for garnish, optional
  • fresh cilantro,, for garnish, optional
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Saute the aromatics. Set the instant pot to the saute function and add the olive oil. Stir in the shallots, season with salt, and saute until translucent. Add the garlic and saute for 15 seconds or until fragrant.
  • Load the Instant Pot. Add the butternut squash, curry powder, cumin, turmeric, black pepper, coconut milk, and broth. Give everything a good stir. Turn off the saute function.
  • Cook. Seal the Instant Pot with the lid and cook on high pressure for 8 minutes (it should take about 10 minutes to come to pressure). Allow the pressure to naturally release for 10 minutes before releasing it manually.
  • Blend. Scoop the soup into a blender and blend until smooth. You may need to do this in batches. If you would like a thinner soup, feel free to add a bit more broth to the blender. If you would like a creamier soup, blend a bit more coconut milk into the soup.
  • Serve. Serve warm, garnished with toasted pepitas and cilantro.


Serving: 8ounces | Calories: 318kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 627mg | Potassium: 992mg | Fiber: 7g | Sugar: 7g | Vitamin A: 20111IU | Vitamin C: 43mg | Calcium: 123mg | Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:


  1. Catalina says:

    I made the Instant Pot Butternut Squash Soup, and I’m in love. It was incredibly easy to make and packed with flavor!

    1. Katerina says:

      I’m so glad to hear you loved the Butternut Squash Soup! It’s wonderful that it was easy to make and full of flavor. Thank YOU! 🙂

  2. April says:

    I looooove butternut squash soup! This was so easy in the Instant Pot and tasted amazing!

    1. Katerina says:

      So glad you loved the soup and found it easy to make in the Instant Pot! It’s great to hear it tasted amazing too! Thank YOU! 🙂

  3. Janelle says:

    Oh wow this was soooo tasty!! Gonna have to save this one!

    1. Katerina says:

      I’m so happy to hear you enjoyed it! Definitely a good idea to save it for later. Thank YOU! 🙂

  4. Erin | Dinners, Dishes and Dessert says:

    So tasty and comforting! I’d love to make this again soon!

    1. Katerina says:

      Great to hear it was tasty and comforting! Thank YOU! 🙂

  5. Sandra says:

    I can really taste all the good flavors of spices and squash in this soup! It was such a perfect comfort food!

    1. Katerina says:

      It’s wonderful to hear you enjoyed the rich flavors and found it to be perfect comfort food! Thank YOU! 🙂

  6. Gina says:

    This was so creamy and flavorful – loved it!

    1. Katerina says:

      I am very glad you enjoyed it! Thank YOU! 🙂

  7. Beth says:

    I love how easy this recipe is! I mean, it’s delicious for sure, but it’s so ridiculously simple to make. That’s HUGE for me.

    1. Katerina says:

      It’s great to hear you love both the simplicity and deliciousness of the recipe! Thank YOU! 🙂