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+ servings

Easy Butternut Squash Soup

This easy butternut squash soup is made in the Instant Pot and is the perfect healthy meal for fall!

Recipe from Two Peas & Their Pod

4.78 from 9 votes


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 3 cloves of garlic, minced
  • 3 lbs peeled chopped butternut squash (about 1 medium sized squash)
  • 3 cups vegetable broth
  • 1 green apple, peeled, cored, and chopped
  • 1/4 teaspoon ground cinnamon
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg, optional


  • On your Instant Pot, select Sauté. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
  • Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure.
  • Use an Immersion blender in the Instant Pot to puree the soup until smooth. If you don't have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.
  • Ladle the soup into bowls and serve warm.


Calories: 159kcal, Carbohydrates: 36g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 876mg, Potassium: 896mg, Fiber: 6g, Sugar: 10g, Vitamin A: 26074IU, Vitamin C: 51mg, Calcium: 121mg, Iron: 2mg
Keywords gluten free, vegan