Savory Instant Pot Butternut Squash Soup Recipe

Rich, velvety and surprisingly savory: this Instant Pot Butternut Squash Soup will blow your mind.

A bowl of Instant Pot Butternut Squash Soup with another bowl behind it.

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It’s funny how sometimes the best recipes come about from trying to use up items that you have on hand. This recipe actually dates back to a tour I went on with the American Dairy Association a month or two ago, which I spoke about here. Our day was capped off with the most incredible meal catered by FLX Table, one of the top restaurants in the country right now, which just happens to be local to us. Suffice it to say, if you find yourself in the Finger Lakes area, this place is NOT to be missed- the whole meal was truly exceptional!


A ladle with a scoop of Instant Pot Butternut Squash Soup being pulled from an Instant Pot.

Our first course at this meal with a Butternut Squash Soup. Now, I won’t lie, I’m really not a huge fan of squash in general. I don’t hate it or anything, it’s just not generally a food I go out of my way to cook or order. But I try to keep an open mind, especially when dining out.

That incredible soup they served at our dinner completely destroyed any stereotypes I had about what Butternut Squash Soup could be. Not only was it perfectly rich and velvety, it didn’t have the typical sweetness that you often find in this type of dish. This made me very happy, because I definitely have more of a savory tooth, especially where soups are concerned.

A ladle of Instant Pot Butternut Squash Soup going into a bowl.

To add an extra special twist, they topped it with a drizzle of spicy chili oil for some heat. They also put a perfectly creamy hunk of Burrata cheese (at this point, I pretty much don’t have to say anything else because OMG Burrata <3) and some roughly chopped cilantro. It was love at first taste and I was immediately inspired to try and make my own version.

An overhead shot of a bowl of Instant Pot Butternut Squash Soup

So fast forward to a week or two ago. We shot some recipes for a video client featuring butternut squash and I had a big old squash leftover. It sat on my counter for weeks, in fact I was shocked at how long it lasted! I tried to pawn it off on my mother, but she “forgot” to bring it home that night and there it continued to sit until finally, I decided to clean out my kitchen.

Since I’ve recently acquired an Instant Pot (by the way, if you don’t have one, get one right now- it really is as amazing as they all say it is!) I figured I’d just throw some things into the crock pot and try to recreate FLX Table’s genius soup and get rid of that squash taking up precious real estate on my counter.

A spoonful of Instant Pot Butternut Squash Soup

It’s very rare to have a recipe come out perfect on the first try, but that’s exactly what happened here! Cumin and chili powder added the perfect savory smokiness with a tiny bit of heat. A bit of heavy cream and the pureed butternut squash makes for that beautiful, velvety texture I adored at our dinner that night.

Naturally, I had to add the burrata and cilantro. They really are the perfect compliment to this soup. And since I didn’t have chili oil available to me at the moment, I opted for a sprinkle of chili powder. I was not even a little bit sad to let that be my lunch that week and even more excited to test the recipe out again, just to make sure it really was as amazing as I thought (spoiler alert- it was!).

2 bowls of Instant Pot Butternut Squash Soup

I used my Immersion Blender to easily puree the soup once the Instant Pot was done working it’s magic. A high-powered blender would also work.

This would be such a show stopping start to a dinner party or a holiday meal. It freezes beautifully and makes a hearty and comforting lunch on a cold fall or winter day. I’ve also included slow cooker directions so you can still make this if you don’t have an instant pot, although I strongly encourage you to get one, they’re awesome!

Savory Instant Pot Butternut Squash Soup

Rich, velvety and surprisingly savory: this Instant Pot Butternut Squash Soup will blow your mind.

10 minPrep Time

45 minCook Time

55 minTotal Time

Yields 6-8 servings


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  • 6 cups raw butternut squash cut into 1 inch squares (this was basically one large squash)
  • 1 cup diced onion
  • 2-3 cloves garlic
  • 1 teaspoon chili powder + a little extra for garnish
  • 1 easpoon cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt (if using low sodium broth, double this)
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 2 Tablespoons heavy cream
  • Burrata cheese
  • Cilantro to taste, roughly chopped


  1. Add squash, onion, garlic, spices, and broth to the instant pot and secure the cover on top.
  2. Choose the "Soup" setting on the Instant Pot and leave it at normal. This will show up as 30 minutes.
  3. Once the Instant Pot indicates that it's done do a natural or quick release to depressurize the Instant Pot.
  4. Use a stick blender to puree the soup until smooth.
  5. Stir in the heavy cream.
  6. Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro.
  7. Enjoy!


This can also be made in the slow cooker: Add squash, onion, garlic, spices, and broth to the slow cooker pot. Cover and cook on low for 6 hours or on high for 3 hours. Puree with a stick blender and stir on heavy cream. Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro. Enjoy!

Helpful Tools:

Another Favorite Soup Recipe is:

(Sort of) Detox Lentil Soup

This (Sort of) Detox Lentil Soup is a very easy recipe. It's healthy while still maintaining great taste and full of delicious lentils, protein and savory ham hocks for a smoky flavor!

I also love this soup recipe:

Aunt Jeanne’s Cabbage Soup

An image of two bowls of Cabbage Soup with a spoon in the back of the front bowl and the other bowl out of focus behind it.

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Rich, velvety and surprisingly savory: this Instant Pot Butternut Squash Soup will blow your mind. It can easily be made in a slow cooker if you don't have an instant pot and is seriously easy to make and delicious to eat.


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  • Reply
    December 27, 2017 at 7:49 pm I want an insta pot so bad I can hardly stand it. Ohh this sounds good! I’m going to pin it to give it a try, it sounds delicious. I visited the finger lakes last year with my best friend but we hit the wineries, she didn’t tell me about this place!
    • Reply
      December 27, 2017 at 9:59 pm Apparently it's pretty hard to get a reservation- they only seat something like 24. We were in the space next door which was perfect for our group. Enjoy!
  • Reply
    September 30, 2018 at 8:07 pm Oh, this is exactly what I needed. I made a butternut squash soup in the IP last week. I just threw a bunch of stuff in there and it was just okay; nothing special, and a little sweet for my taste. I'm going to try this next. I'm on Weight Watchers (or whatever they're calling it now) and this looks like a good choice, even with the cream and cheese. If I can't find burrata, would you recommend subbing in ricotta or fresh mozzarella?
    • Reply
      Jessy Freimann
      September 30, 2018 at 11:25 pm Either option would be delicious, it just depends on your preference! I hope you love this- it turned me, an avid squash hater into a believer and now I'm slowly trying more! Enjoy :)
  • Reply
    October 23, 2018 at 12:38 pm I made this recipe and I loved it! Used mozzarella since I didn’t have burrata. So savory, thick and delicious. Love the addition of the chili powder. I doubled the amount of cinnamon suggested for mine. Next time I might try halving the amount of cumin to let the squash flavor come out a little more. I wonder if I wanted to make this for my vegan friends, if substituting the cream for coconut milk would change the flavor/thickness too much. Thanks! Love the quickness of the instant pot!
    • Reply
      Jessy Freimann
      October 23, 2018 at 11:17 pm I'm so glad you liked it- the changes you made sound delicious! I'd love to hear how it turns out with the cream of coconut milk- that sounds like a seriously delicious addition :)
  • Reply
    October 30, 2018 at 1:12 am I’m an avid dairy eater, but I will say- in my experience, coconut milk (the canned kind) does beautifully in these kinds of soups! I added it in a pinch to my cauliflower bisque, and I actually thought it was a little better than the cream!
    • Reply
      Jessy Freimann
      October 30, 2018 at 8:42 pm Thanks Rebekah! I love the flavor canned coconut adds- now I want to try it in this soup!
  • Reply
    December 27, 2018 at 10:01 am Did you precook the squash before you chopped it up?
    • Reply
      Jessy Freimann
      December 29, 2018 at 5:25 pm I did not precook the squash- thanks for bringing this up! I'll make sure to clarify in the recipe :) Enjoy!

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