↑

The Creative Bite

Recipes with fresh ingredients and bold flavors!

  • Home
  • About
    • About Danielle
    • Press
    • Terms
    • Contact
  • Lifestyle
    • Life Lately
    • Home & Kitchen
    • Gift Ideas
    • Projects & Printables
    • Meal Delivery Services
    • Amazon Store
  • Recipes
    • Recipe Index
      • All Recipes
      • Appetizers
      • Beverages
      • Breakfast
      • Casserole
      • Dressings & Sauces
      • Desserts
      • Lunch Idea
      • Main Dishes
        • Beef Dishes
        • Chicken Dishes
        • Fish & Shrimp Dishes
        • Pasta Dish
        • Pork Dishes
        • Sandwiches & Burgers
      • Pressure Cooker
      • Salads
      • Side Dishes
      • Snacks
      • Soup
    • Healthy Meals
      • Meal Prep & Plans
      • Low Calorie
      • Low Carb
      • Low Fat
      • Keto
    • Dietary
      • Dairy-Free
      • Gluten-Free
      • Vegetarian
    • Method
      • Air Fryer Recipes
      • Crock Pot
      • Pressure Cooker
    • Recipe Video
  • Contact
Home » Recipe » Pressure Cooker Creamy Butternut Squash Soup

Pressure Cooker Creamy Butternut Squash Soup

October 8, 2019 by Danielle Green 57 Comments

This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe
7.0Kshares

Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute vegetarian dinner idea.

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot bowl

Pressure Cooker Butternut Squash Soup

As soon as the weather starts to turn at the start of fall, Butternut Squash Soup is one of my FAVORITE dishes to enjoy. With the brisk weather sweeping into our area a couple of weeks ago, I was craving a rich and delicious bowl of this squash soup. We don’t have any nice restaurants  where you can get it and the boxed stuff is always utterly disappointing.

My lazy pregnant self wasn’t in the mood to roast all my vegetables up and wait for a over an hour for this Roasted Butternut Squash & Bacon Soup. It really is delicious, but I wanted something pronto. That is where my Instant Pot came into play with this Pressure Cooker Butternut Squash Soup.

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot spoonful

Instant Pot Butternut Squash Soup

I quickly realized, my beloved Instant Pot could whip up this soup faster than any other appliance in my kitchen. I cooked up some onion, bell pepper and garlic on the saute function and added in the remaining squash, apples, spices and chicken broth. The apples are an unexpected ingredient for most people, but they add a nice sweetness to the recipe and really round out the flavors nicely. I highly recommend that you don’t forgo that ingredient! 

I used pre-cut butternut squash to make life even easier. Squash is one of the few vegetables I will pay a few extra bucks for the convenience of having it pre-cut. I really just don’t enjoy tackling a squash unless I have to. Frozen cubed squash is another great time saver for this recipe and is much more cost effective. 

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot with Parmesan

Insant Pot Squash Soup

I placed the lid on the electric pressure cooker and set it for 5 minutes under pressure and the squash and  veggies were perfectly cooked. I popped my Immersion Blender in the Instant Pot and began pureeing up the goodness.

Once it was almost smooth and still piping hot, I added the goat cheese and Parmesan and then continued to puree it until it was velvety smooth. If you aren’t a goat cheese fan or just don’t have it on hand, cream cheese is a great alternative. It gives you the same creaminess, without the little tang from the goat cheese.

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot bowl

Creamy Soup in Pressure Cooker

If you don’t have an immersion blender, which I highly recommend for tasks like this, you could transfer the mixture to a regular blender in batches to blend it. This is a littler cumbersome, but it will give you a smoother and creamier soup in the end. 

One of my favorite ways to garnish Butternut Squash Soup, apart from crispy bacon, are salty Pepitas. They add the perfect bite to the creamy and smooth soup for a truly amazing dish.

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot bowl

My husband isn’t a big soup eater, much less a vegetable soup eater, so I got to enjoy every last drop of this soup all to myself! I had a big bowl for dinner and then packed it up for lunches for the week with a small bag of Pepitas. It was the perfect way to enjoy some much needed vegetables in a mouthwatering recipe throughout the week. Just looking at these photos has me craving it all over again!

More Instant Pot Soup Recipes!

  • Pressure Cooker Hamburger & Pasta Soup
  • Instant Pot Chicken Tortilla Soup
  • Pressure Cooker Creamy Carrot Soup
  • Healthy Pressure Cooker White Chicken Chili Soup
  • Lemon Chicken & Brown Rice Soup in Pressure Cooker
  • Pressure Cooker Creamy Garden Tomato Soup
  • Pressure Cooker Stuffed Pepper Sausage Soup
  • Creamy Ham & Tortellini Soup in Pressure Cooker

Continue to Content
Pressure Cooker Creamy Butternut Squash Soup - Instant Pot bowl

Pressure Cooker Creamy Butternut Squash Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Build Pressure: 10 minutes
Total Time: 20 minutes
Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute dinner idea.

Ingredients

  • 1 Tbsp. olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, chopped
  • 2 tsp. diced garlic
  • 1 tsp. fresh ground ginger
  • 2 lb. butternut squash, peeled and cubed (1 medium squash)
  • 1 medium apple, peeled cored and chopped
  • 1 tsp. sage
  • 1/8 tsp. chili powder
  • 1/4 tsp. sea salt
  • 3 c. chicken stock
  • 3 oz. goat cheese or cream cheese
  • 1/3 c. Parmesan cheese
  • Salted Pepitas for garnish

Instructions

  1. Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute.
  2. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
  3. Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
  4. Using an immersion blender in the Instant Pot, puree the mixture.
  5. Add the goat cheese and Parmesan and continue pureeing until very smooth.
  6. Serve garnished with Pepitas.

Notes

You can easily double the recipe for a large batch with the same cooking times!

Nutrition Information:
Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 390Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 690mgCarbohydrates: 45gFiber: 10gSugar: 15gProtein: 16g

Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.

© The Creative Bite

 

7.0Kshares

Keep in touch!when you subscribe for the latest recipes

Thank you!

You have successfully joined our subscriber list.

.

Filed Under: Fast & Easy, Gluten-Free, Healthy Recipes, Low Calorie, Low Fat, Lunch Idea, Main Dishes, One Pot, Pressure Cooker, Recipe, Recipe Video, Soup, Vegetarian, Vegetarian


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

Comments

  1. Hadia says

    September 25, 2017 at 5:36 pm

    Looks so hearty and flavorful, just what I need for the moment, and I like the salted pepitas you put on top!

    Reply
  2. Serena | Serena Bakes Simply From Scratch says

    September 26, 2017 at 7:45 pm

    Wow! The color is gorgeous! I really need to get an instapot so I can try it.

    Reply
    • Martha Fuller says

      October 29, 2019 at 2:16 pm

      I use my pressure cooker for these IP recipes.

      Reply
  3. Jocelyn (Grandbaby Cakes) says

    September 27, 2017 at 2:57 pm

    This soup looks great!!

    Reply
  4. Nichole says

    September 27, 2017 at 4:28 pm

    5 stars
    I actually just recently got my Instant Pot and have been looking for new recipes to try! Can’t wait to try this soup!

    Reply
  5. Marie says

    October 7, 2017 at 11:35 am

    I have doubled this recipe I’m my 8 quart IP. Do I have to double the cooking time?

    Reply
    • Danielle Green says

      October 8, 2017 at 2:02 pm

      No, you shouldn’t need to increase the cook time. It will just take longer to come to pressure.

      Reply
    • Scott M. says

      December 3, 2017 at 6:09 pm

      Could the recipe be doubled to still fit in the 6qt??

      Reply
      • Danielle Green says

        December 4, 2017 at 10:23 am

        It should double fine. I would just add the chicken broth last and fill that up to the max line in case it is too much. If there is still some remaining after you hit the max line, just add it in after it has cooked under pressure.

        Reply
  6. A says

    October 8, 2017 at 2:08 pm

    5 stars
    Easily and Delicious! Used turkey broth and lots more salt and added pepper too!

    Reply
  7. Michelle Pollard says

    October 12, 2017 at 7:27 pm

    5 stars
    Delicious! I seasoned mine with ginger and cardamon, (no chili powder) it was delicious!

    Reply
  8. Giannina Rochlin says

    October 29, 2017 at 8:29 pm

    4 stars
    Really excellent soup. Made it tonight and my husband and I enjoyed it so much. The goat cheese was a great addition!

    Reply
    • Danielle Green says

      October 30, 2017 at 11:20 am

      The goat cheese is my favorite part! Happy to hear you enjoyed it Gianniana.

      Reply
  9. Jenny Nelson says

    November 6, 2017 at 12:51 pm

    5 stars
    Great flavor and texture! I used two smaller butternut squashes and used cream cheese instead of goat cheese – turned out perfect! I didn’t have an immersion blender so I transferred everything to a blender. It was a little extra work but the texture was amazing! I will definitely make this soup again. Thank you!

    Reply
    • Danielle Green says

      November 6, 2017 at 1:35 pm

      So happy to hear you enjoyed it Jenny! Those immersion blenders are totally worth the investment if you make soup much. 🙂

      Reply
  10. Sandi Borgmeyer says

    November 8, 2017 at 1:41 pm

    5 stars
    I made the soup with a variety of winter squash. It as absolutely delicious ?. Even my husbandsomdelicious and healthy for the. Great recipe….health you and delicious!

    Reply
  11. Sarah says

    November 9, 2017 at 4:41 pm

    What is fresh ground ginger? I have fresh ginger root and I have ground ginger. I can’t ground my fresh ginger, I can only grate and chop.. so is this saying fresh ginger or ground ginger (powder form)? Just cause powdered ground ginger takes a lot less to season than fresh and don’t want to overdo the ginger.. 1 tsp fresh ginger ginger is 1/8 tsp ground ginger.. thanks!

    Reply
    • Danielle Green says

      November 9, 2017 at 8:24 pm

      Fresh GRATED ginger.

      Reply
      • Sarah says

        November 11, 2017 at 12:33 pm

        Thanks! I made this a couple nights ago, didn’t have goat or cream cheese but had ricotta. It’s delicous! I’ve been looking for a good butternut squash soup that actually tastes like butternut squash and this is it!

        Reply
    • Danielle Green says

      November 12, 2017 at 3:42 pm

      Happy to hear you enjoyed it Sarah!

      Reply
  12. Jess says

    November 20, 2017 at 8:44 pm

    5 stars
    I have never commented on a blog post before but I enjoyed this soup so much I felt compelled to write. Recipe was perfect and tasted so much better than I expected. Thank you so much for sharing it!

    Reply
    • Danielle Green says

      November 21, 2017 at 11:46 am

      Thanks so much for the feedback Jess! It’s one of my favorite soups this time of year.

      Reply
  13. Anne says

    December 3, 2017 at 12:44 pm

    5 stars
    The soup was fantastic. I used fresh rosemary as I did not have sage. Did not use the cream cheese. Immersion blender is worth the investment. Thanks for sharing your recipe. It’s going into my favorite soup recipes.

    Reply
    • Danielle Green says

      December 3, 2017 at 4:37 pm

      Rosemary sounds fantastic. So glad you loved it!

      Reply
    • Maggie says

      February 13, 2018 at 3:52 pm

      5 stars
      Was wondering. What brand immersion blender you have. Looking for one. Thanks

      Reply
      • Danielle Green says

        February 16, 2018 at 7:33 am

        I have a Cuisinart, but most do a good job. Just don’t get a cordless one because they don’t have enough power.

        Reply
  14. Nancy says

    February 20, 2018 at 1:28 pm

    5 stars
    This really cooked up to be more than the sum of its parts. I started with a tsp of salt, some grinds of pepper, maybe 1/2 tsp of Mexican chili powder, a tsp of cumin, and a tsp of dried ginger. I did a natural release just to ensure the vegetables would be perfectly soft. It blended up to a very velvety texture. All in all – delightful!

    Reply
  15. Dhanya says

    March 31, 2018 at 1:32 pm

    Hi Danielle,

    The picture of your soup looks so delicious and tempting! I have a couple of questions about the recipe as I am new to making soups at home:

    1. Do you use fresh sage or the dried herb? Can I substitute with dried rosemary?

    2. what kind of apple do you use? Green apple or is a red gala apple ok?

    Thanks for your help!
    Dhanya

    Reply
    • Danielle Green says

      April 2, 2018 at 10:22 am

      I used dried rubbed sage and rosemary should work if you like that, but maybe use a little less. I usually use a red Braeburn, but any apple should work fine.

      Reply
  16. Nancie Martin says

    April 24, 2018 at 7:36 pm

    4 stars
    Very good I did not add cheese but 1 small potatoes for thickness and 2 carrots for flavor. Turned out great I will be making this again super simple.

    Reply
  17. Amy Beebe says

    September 19, 2018 at 5:48 pm

    5 stars
    This was absolutely decadent. My non-soup loving husband told me it is one of the best things I have ever made! Best part? One pot, very little mess.
    Thanks for an awesome recipe!

    Reply
    • Danielle Green says

      September 25, 2018 at 11:48 am

      So happy to hear you and your husband loved it Amy!

      Reply
  18. Tracey Enright says

    September 25, 2018 at 4:27 pm

    5 stars
    Delicious and super easy – thanks! I substituted a jalapeno pepper for the bell pepper because that’s what I had on hand.

    Reply
  19. Pat says

    October 3, 2018 at 3:54 am

    Is it frozen cubed butternut squash that you use? Where do you buy it? Thank you!

    Reply
    • Danielle Green says

      October 9, 2018 at 12:34 pm

      No, I used fresh squash. When I am lazy, I buy it pre-cut in the deli section.

      Reply
  20. Teresa Lohan says

    October 6, 2018 at 1:06 pm

    4 stars
    Just finished making this. Pretty much stuck to the recipe except for the addition of a carrot because I got two recipes mixed up in my head. Oh well still tasted great. I even roasted up some pumpkin seeds to sprinkle on the top. That worked really well thanks so much. It will now become a favorite.

    Reply
    • Danielle Green says

      October 9, 2018 at 12:15 pm

      I’m sure carrot was great in the soup! 🙂

      Reply
  21. Mayuri says

    October 8, 2018 at 6:43 pm

    5 stars
    It was excellent. I made it today for Canadian Thanksgiving. I made a vegan version by adding coconut milk – unsweetened instead of the cream cheese.

    Reply
    • Danielle Green says

      October 9, 2018 at 12:14 pm

      I’m so happy you enjoyed it!

      Reply
  22. Jen says

    October 29, 2018 at 6:43 am

    5 stars
    I made this last night. It was delicious! The hard part is dicing raw butternut squash, but it was well worth the effort in the end.

    My husband is allergic to onions, so I left that out. I didn’t have fresh ginger so I used powdered. Cayenne instead of chilli powder.

    Despite my substitutions, it still turned out great. It’s a very flexible recipe!

    Reply
  23. Carol says

    November 18, 2018 at 5:44 pm

    4 stars
    Has anyone frozen this soup?

    Reply
    • Danielle Green says

      November 19, 2018 at 10:29 pm

      I have and it’s great reheated!

      Reply
  24. Sarosh Sohail says

    November 25, 2018 at 3:39 pm

    Hi, I am going to cook this with my 8 qt Instant Pot, will everything be ok?

    Reply
    • Danielle Green says

      November 25, 2018 at 8:23 pm

      Yes!

      Reply
      • Musa says

        December 5, 2018 at 10:52 pm

        Just made it; just had it….delicious! Thank you!

        Reply
  25. Phae says

    December 29, 2018 at 1:47 am

    How many servings does this recipe make?

    Reply
  26. Alana & Raina says

    January 6, 2019 at 7:50 pm

    5 stars
    Looking forward to trying this. I bought so cubed butter nut before Chrstimas- def. going on my menu this week.

    Reply
  27. Alyssa says

    January 30, 2019 at 1:22 pm

    5 stars
    Danielle, thanks! Very gentle soup turned out. Very cool photos!

    Reply
  28. Theresa says

    February 11, 2019 at 4:29 pm

    5 stars
    I don’t usually post comments but this soup was so amazing that I just had to leave a comment. First off I used two different types of squash and tweaked the recipe with a dash of grated nutmeg from a previous recipe that I had tried. The apple was a great addition, added some sweetness but not too much. I used vegetable broth, only because it was on sale at my local grocery store and I did not use the chili powder. I used pumpkin seeds for garnish, had them in the pantry. The cream cheese was the icing on the cake. This was my first time using this recipe and it’s already my favorite. Very easy to make and quite tasty,

    Reply
  29. Debbie says

    February 27, 2019 at 12:38 pm

    Hi I was wondering how many quarts does this make? Is the 4-6 servings cups?
    Thank you! Going to make it this weekend. It sounds AMAZING!

    Reply
  30. Robyn Kardos says

    November 24, 2019 at 5:41 pm

    I just used coconut cream for dairy free option! Can’t wait to dig in!

    Reply
  31. kathy says

    January 14, 2020 at 12:59 pm

    Can this recipe be made without an Instant Pot or pressure cooker? A friend asked for the recipe as she LOVEDit but does not own either.

    Reply
    • Danielle Green says

      January 15, 2020 at 8:53 pm

      Absolutely, just add everything to a large pot and boil until all the vegetables are soft!

      Reply
  32. Abbey H says

    September 2, 2020 at 6:52 pm

    Can you freeze this? What about your Creamy Carrot soup?

    Reply
    • Danielle Green says

      September 15, 2020 at 11:20 am

      Yes, I froze a whole batch before I had my twins so I had easy meals prepped!

      Reply
  33. Charlie says

    October 10, 2020 at 6:18 am

    Hi, Danielle,
    I hope you and yours are safe, healthy, and coping as well as can be expected.
    Thank you for posting this recipe. I am literally in the process of making it for the first time and have a question about the ginger.
    The recipe calls for “1 tsp of fresh ground ginger:
    Am I to use 1 tsp of fresh ginger root or 1 tsp of dry ginger powder?
    Under the assumption I will not hear back from you this morning, I going to use 1 teaspoon of the fresh root and adjust as needed later.
    Thank you for your time.
    Charlie

    Reply
    • Danielle Green says

      October 12, 2020 at 11:31 am

      You are correct in that you should use fresh ginger root or a ginger paste from a tube.

      Reply

Leave a Reply Cancel reply

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

Recipe Rating




Welcome to The Creative Bite, where I love sharing my favorite recipes for everyday healthy meals and occasional twists and treats!

About Danielle

Keep in touch!when you subscribe for the latest recipes straight to your inbox

Thank you!

You have successfully joined our subscriber list.

.

The Latest

Greek meatball bowls with tomatoes and yogurt sauce

Easy Greek Freak Meatballs

pressure cooker chicken fajita bowls on table with napkin and spoons

Instant Pot Chicken Fajita Bowls

syrup being poured on cornmeal pancakes

Buttermilk Cornmeal Pancakes

Instant Pot Soup Recipes

Factor 75 Review – Prepared Meal Delivery Service

Christmas antipasto wreath on white plate with ribbon

Easy Christmas Antipasto Wreath

Keep in touch!when you subscribe for the latest recipes

Thank you!

You have successfully joined our subscriber list.

.
Copyright ©2021, The Creative Bite / Design by Pixel Me Designs / Privacy Policy