Name: Instant Pot Spicy Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 6 cups butternut squash, peeled and cubed; 4 cups vegetable broth; 1 tablespoon brown sugar; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground ginger (or 1 tablespoon fresh grated ginger); 1 teaspoon curry powder (optional); 1/2 cup heavy whipping cream (or coconut milk for vegan)

This Instant Pot Spicy Butternut Squash Soup is a quick and cozy recipe that comes together in under an hour. It features sweet and earthy butternut squash blended with aromatic onion, garlic, ginger, and a touch of brown sugar, plus optional curry powder for an extra kick. The result is a warm, creamy, comforting soup that’s both flavorful and incredibly easy to make thanks to the Instant Pot.

Why You’ll Love This Recipe

Fast and easy with the Instant Pot
Creamy and velvety texture without needing a roux
Warm spices like ginger and curry for a bold flavor profile
Naturally gluten-free and vegetarian (with a vegan option)
Perfect for meal prep or freezing
Comforting and nourishing for chilly days
Customizable spice level
Great way to use seasonal squash
Minimal cleanup with one-pot cooking
Pairs well with bread, croutons, or salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Garlic cloves
Butternut squash, peeled and cubed
Vegetable broth
Brown sugar
Salt
Ground black pepper
Ground ginger
Curry powder (optional)
Heavy whipping cream

Directions

Sauté the aromatics:
Set the Instant Pot to the Sauté function. Heat the olive oil and add the diced onion. Cook until translucent, about 7 minutes. Add the garlic and cook for 1 more minute.
Add the base ingredients:
Add the cubed butternut squash, vegetable broth, brown sugar, salt, black pepper, ginger, and curry powder (if using).
Pressure cook:
Lock the lid in place. Set the Instant Pot to High Pressure for 10 minutes. Allow 10–15 minutes for the pressure to build before cooking begins.
Release pressure:
Once done, use the quick-release method to safely release the steam, about 5 minutes. Remove the lid once the pressure has fully released.
Blend the soup:
Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy.
Add cream and serve:
Stir in the heavy whipping cream. Adjust seasonings to taste, and serve warm.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 35 minutes
Additional time: 5 minutes (for pressure release)
Total time: 1 hour

Variations

Make it vegan: Substitute the heavy cream with canned coconut milk or unsweetened soy milk.
Add extra vegetables: Include carrots, celery, or a chopped apple for more complexity.
Use fresh ginger: Grate about 1 tablespoon for a brighter, fresher flavor.
Try different spices: Add cumin, turmeric, cinnamon, or nutmeg for depth.
Add protein: Stir in cubed tofu or top with roasted chickpeas.
Make it spicy: Add chili flakes or a diced jalapeño while sautéing.
Roast the squash: For deeper flavor, roast the squash before adding to the soup.
Use chicken broth: If not vegetarian, swap in chicken broth for a richer base.
Add a swirl: Drizzle with balsamic reduction or crème fraîche before serving.
Serve with toppings: Try toasted pumpkin seeds, croutons, or crispy sage leaves.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating:
- Stovetop: Reheat over low heat, stirring often.
- Microwave: Heat in 1-minute intervals, stirring between each.
- Avoid boiling: To preserve the creamy texture and avoid curdling.

FAQs

Can I use frozen butternut squash?

Yes. Frozen cubed squash works great and reduces prep time. No need to thaw before adding.

Is the soup spicy-hot or just warmly spiced?

The soup is not hot-spicy unless you add heat. The ginger and optional curry give it a warming flavor.

Can I make this without an immersion blender?

Yes. Carefully transfer the soup in batches to a regular blender. Let it cool slightly before blending.

How can I thicken the soup?

Use less broth or add more squash. You can also blend in a cooked potato or sweet potato.

Can I double this recipe?

Yes, if your Instant Pot has a large enough capacity (at least 8 quarts). Do not fill past the max line.

What kind of cream can I substitute?

Try coconut milk, oat cream, or even Greek yogurt for a tangy twist.

Can I skip the sugar?

Yes. The sugar balances the spices but can be omitted for a less sweet version.

How do I peel and cut butternut squash safely?

Microwave the squash for a few minutes to soften the skin, then peel with a sturdy vegetable peeler and cut into cubes.

Is this soup good for meal prep?

Definitely. It keeps well and reheats beautifully, making it perfect for lunches or dinners all week.

What should I serve with this soup?

Crusty bread, garlic toast, a green salad, or a grilled cheese sandwich pair wonderfully.

Conclusion

Instant Pot Spicy Butternut Squash Soup is the perfect combination of comfort, flavor, and convenience. Whether you’re looking for a cozy fall dish, an easy meal prep option, or a vegetarian dinner that satisfies, this soup delivers. Creamy, warmly spiced, and effortlessly made in the pressure cooker, it’s sure to become a seasonal favorite in your kitchen.