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Pressure Cooker Butternut Squash Soup

Pressure Cooker Butternut Squash Soup

Are you looking for a delicious and comforting soup recipe? Look no further than pressure cooker butternut squash soup! This hearty and creamy soup is packed with flavors and nutrients, making it the perfect dish for a chilly day. With the help of a pressure cooker, you can have this soup ready in no time. Let’s dive into the world of butternut squash soup and explore its wonderful flavors and benefits.

The Magic of Butternut Squash

Butternut squash is a versatile vegetable that is loved by many. Its sweet and nutty flavor makes it a perfect ingredient for soups, stews, and even desserts. This winter squash is packed with vitamins A and C, fiber, and antioxidants, making it a healthy addition to your diet. When cooked, the flesh of the butternut squash becomes tender and creamy, creating a velvety texture in soups.

Why Use a Pressure Cooker?

Pressure cookers are a game-changer when it comes to cooking soups. They allow you to cook meals in a fraction of the time compared to traditional stovetop methods. The high-pressure environment in the cooker helps to tenderize the butternut squash quickly, resulting in a silky smooth soup. Plus, it retains more nutrients compared to boiling or steaming methods. With a pressure cooker, you can enjoy a bowl of homemade butternut squash soup without spending hours in the kitchen.

How to Make Pressure Cooker Butternut Squash Soup

Making pressure cooker butternut squash soup is a breeze. Start by peeling and chopping a medium-sized butternut squash into small cubes. Sauté some onions and garlic in the pressure cooker until they become fragrant. Add the cubed butternut squash, vegetable broth, and your choice of spices. Secure the lid of the pressure cooker and cook on high pressure for about 10 minutes. Once the cooking time is up, release the pressure and use an immersion blender to puree the soup until smooth. Finish it off with a drizzle of cream and a sprinkle of fresh herbs. Voila! Your delicious butternut squash soup is ready to be enjoyed.

FAQs (Frequently Asked Questions)

1. Can I use a different type of squash for this soup?

While butternut squash is the star of this recipe, you can definitely experiment with other types of squash, such as acorn squash or kabocha squash. Each squash variety will bring its unique flavor profile to the soup, so feel free to get creative!

2. Can I freeze the leftover soup?

Absolutely! This soup freezes well, making it a convenient option for meal prep. Simply let the soup cool completely, portion it into freezer-safe containers, and store it in the freezer for up to three months. When you’re ready to enjoy the soup, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.

3. Can I make this soup on the stovetop?

Yes, you can! If you don’t have a pressure cooker, you can still make this delicious soup on the stovetop. Simply follow the same steps, but instead of pressure cooking, simmer the soup on low heat until the butternut squash is tender enough to be easily mashed with a fork.

4. Can I add other vegetables to the soup?

Definitely! While butternut squash shines in this recipe, you can add other vegetables to enhance the flavor and nutritional profile of the soup. Carrots, sweet potatoes, and cauliflower are great options. Simply chop them into small pieces and cook them along with the butternut squash.

5. Is this soup suitable for a vegan diet?

Yes, it is! This butternut squash soup is naturally vegan-friendly. Instead of cream, you can use coconut milk or cashew cream to achieve a creamy texture. It’s a comforting and satisfying option for vegans and non-vegans alike.

6. Can I add protein to the soup?

Absolutely! If you want to add some protein to the soup, you can toss in some cooked lentils, chickpeas, or shredded chicken. They will not only add extra nutrients but also make the soup more filling and satisfying.

7. Can I adjust the consistency of the soup?

Of course! If you prefer a thicker soup, you can reduce the amount of vegetable broth used. On the other hand, if you like a thinner consistency, you can add more broth or water until you reach your desired thickness. Remember, cooking is all about customization and making the recipe your own.

8. What are some garnish options for the soup?

The possibilities are endless when it comes to garnishing your butternut squash soup. Some popular options include toasted pumpkin seeds, croutons, a drizzle of olive oil, a sprinkle of fresh herbs like thyme or parsley, or a dollop of sour cream or Greek yogurt. Get creative and add your favorite toppings to elevate the flavors of the soup.

In conclusion, pressure cooker butternut squash soup is a delicious and nutritious dish that is easy to make and perfect for chilly days. With the help of a pressure cooker, you can have a comforting bowl of soup ready in no time. Whether you’re a vegan, a meat lover, or someone who loves experimenting with flavors, this soup is sure to satisfy your taste buds. So grab a spoon and indulge in the creamy goodness of butternut squash soup!

Pressure Cooker Butternut Squash Soup compressed image1 1

Pressure Cooker Butternut Squash Soup

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Servings 8


  • 2 tbsp olive oil
  • 1 large onion , roughly chopped
  • 1 butternut squash (approximately 3 lbs) , peeled, seeded, and diced
  • 4 cups vegetable broth (or more , if desired)
  • 2 sweet potatoes , peeled and diced
  • 3 apples , peeled and diced
  • 3 large cloves of garlic , crushed
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg (or to taste)
  • ¼ tsp ground black pepper (or to taste)
  • ¼ tsp ground cumin (or to taste)
  • ¼ tsp ground ginger (or to taste)
  • 1 tsp salt
  • 1 pint half-and-half
  • 1 tbsp plain yogurt (or to taste)


  • Heat olive oil in a pressure cooker over medium-high heat.
  • Saute onion until it becomes translucent, but be careful not to brown it. This should take about 5 minutes.
  • Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
  • Close and lock the lid of the pressure cooker.
  • Follow the manufacturer's instructions to bring the pressure cooker to high pressure, which usually takes around 10 to 15 minutes.
  • Reduce the heat to medium-low and cook until the squash and sweet potatoes are soft and can easily be pierced with a fork. This should take about 15 minutes.
  • Carefully release the pressure using the quick-release method according to the manufacturer's instructions.
  • Unlock and remove the lid of the pressure cooker.
  • Use an immersion blender to blend the soup until it becomes smooth.
  • Stir in the half-and-half.
  • Serve the soup with a dollop of yogurt on top.
  • If possible, use homemade vegetable stock and/or yogurt.
  • If you do not have a high-quality vegetable peeler, you may find it difficult to peel the squash. In this case, you can either cook the squash with 2 tablespoons of water in a slow cooker on High for the entire day, or quarter the squash, place it on a trivet in the pressure cooker with 1 cup of water, and
Keyword and, Apples, Butternut, dinner, Dishes, Fruits, Ideas, Main, Meal, More, Potato, Recipes, Soup, soups, Squash, Stews, Sweet, Vegetable
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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