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Instant Pot® Spicy Butternut Squash Soup

Rated as 4.8 out of 5 Stars
90

"This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!"
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Ingredients

1 h servings 235
Original recipe yields 6 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  2. Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
  4. Stir in heavy whipping cream.

Nutrition Facts


Per Serving: 235 calories; 17.5 18.7 2.7 54 791 Full nutrition

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Reviews

Read all reviews 33
  1. 40 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this according to the recipe, used 1lb of frozen cubed butternut squash. Only sub was a cup of full-fat coconut milk for the heavy cream. The soup (according to the video) is quite thin, ...

Most helpful critical review

I doubled the amount of squash since so many reviewers said the soup was thin. It was still thin! I wouldn't make it again.

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Made this according to the recipe, used 1lb of frozen cubed butternut squash. Only sub was a cup of full-fat coconut milk for the heavy cream. The soup (according to the video) is quite thin, ...

Made this soup today for a friend. It was so good we had to hold back a batch for ourselves. I would not describe this as spicy, but very tasty. Only change I made was to add a half teaspoon o...

Very nice. But I could not figure out whether the recipe wants me to wait 5 minutes before doing a quick release, or to do the quick release immediately and then wait 5 minutes before removing t...

This had a beautiful color and perfect light texture. Delicious. My husband doesn't like squash but tried it and loved it. I can't wait to make this for a pot luck. It was the easiest soup ...

Very quick and easy in the instant pot. Tastes great, although a very “thin” soup. I also used coconut milk in place of the cream and would most definitely make this again.

Loved this. Light and flavorful. I am making it for Thanksgiving. To the reviewer who asked when to release the pressure, my interpretation of the instructions was do quick release immediately a...

Fast, easy, hearty, flavorful, savory, with a hint of sweet soup!!! I used the whole Butternut Squash (medium to large). I don't weigh or measure the squash. Next time I will either roast the sq...

Delicious!!!!!!! It is so yummy with a loaf of fresh baked bread and a salad! Perfect on a cold winter night! I love my bread dipped in this heavenly soup! I have made this soup many times t...

I kept the recipe as is except I used 2- 10oz bags of frozen squash and added a 32oz can of pumpkin! It was the PERFECT consistency! So yummy!