Instant Pot Butternut Squash Soup

This healthy Instant Pot Butternut Squash Soup is SO easy and fast you will want to make it weekly! Great for picky eaters and leftovers too!

Is it just me or is winter squash the best food in the entire world? I truly LIVE for squash season.

Whether I just make some simple instant pot butternut squash to mash up as a side dish or a curried butternut squash salad for Thanksgiving, I LOVE some squash.

You too? Cool.

Because I know we already had whole30 paleo butternut squash soup but THIS version is made in the Instant Pot which I know makes your very-busy-self VERY excited.

Instant Pot = EZ PZ yummy dinner! Sign you up!

And if you don’t have squash, you could totally use my pumpkin bisque recipe and use pumpkin instead!

Why Butternut Squash is so Healthy

Squash is one of those vegetables that REALLY get me into the fall spirit. The weather’s getting cooler, the leaves are falling, and it’s time for all things pumpkin and squash! Butternut squash has to be one of my personal faves because it’s so versatile; whether you’re in the mood for some vegan stuffed butternut squash or even some mac and cheese with butternut squash noodles, you’ll be sure to LOVE it! Today, I’m going to share with you a simple butternut squash soup in the instant pot that is smooth, creamy, and loaded with all the goodness this squash has to offer. Here are a few health benefits of the butternut squash:

• It’s low in calories: One cup of butternut squash, used in whatever way you desire, only has 82 calories! 
• It’s rich in nutrients: Yep, that’s right! Butternut squash is full of SO many nutrients that are vital for your body to thrive, such as Vitamins A, E, and C as well as folate, magnesium, potassium, and the list goes on! 
• It has a high Antioxidant Content: Butternut squash contains many powerful antioxidants such as vitamin C, vitamin E, and beta-carotene which are essential to the maintenance of good health and aid in the avoidance of long term conditions and diseases. 

How to Peel and Cut a Butternut Squash

When preparing your squash to cook up some butternut squash instant pot soup, you’ll want to follow these instructions, so that it’s as easy as possible! It’s very similar to prepping sweet potatoes for Instant pot southwestern sweet potato soup! Here’s how:

Slice the ends

Using a large, sharpened chef’s knife, carefully slice off the bottom end of the butternut squash in a ¼ inch thick round. Do the same on the stem end at the top of the squash.

Peel

Using a sharp vegetable peeler, stand the squash upright and peel the outer layer of your squash in a downward motion until you begin to see the orange-colored flesh coming through. 

Cut 

Stand the squash upright and steady it with one hand. Using a large, sharpened chef’s knife, cut it downwards with the other hand until you have 2 long halves. Sometimes, a butternut squash can be difficult to cut. Feel free to tap on the sides of your knife as it moves down the squash. 

Scrape

Using a metal spoon, scrape out the stringy pulp and seeds from the cavity of each slice of the squash. 

Cube

For this instant pot squash soup, you will need to cube the squash. Simply slice the two halves into long strips, and then chop them into small squares. 

Butternut Squash Soup FAQ

Other Healthy Butternut Squash Recipes

• Vegan Stuffed Butternut Squash
• Vegan Mac and Cheese with Butternut Squash Noodles
• Balsamic Butternut squash salad

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