Instant Pot Spicy Butternut Squash Soup

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I actually love cold weather. Breathing in chilly air, wearing cozy sweaters, and expanding my scarf collection are some of my favorite things. Colder weather means it’s also time for soup season! 

Plain and simple, soup season is easier with an Instant Pot. Of course, not everyone has one of these magical machines, so I’ve also included stovetop instructions for this butternut squash soup recipe.

Every fall, I see a jillion (yes, a very real number) recipes for butternut squash soup. They almost always highlight some of the best flavors of fall, with thyme, sage, and other super autumnal ingredients. Those recipes are great, but I always feel like a little something is missing. Enter: the chili peppers received from a friend’s garden.

A bowl of this soup was the perfect side to a grilled cheese sandwich on the first truly cold day of this year. As I’m typing this, my cold hands (warm heart) are waiting to go heat up some of the leftovers so excuse any typos, please.

Helpful Tools

• Instant Pot: This versatile pot makes this recipe a snap. While the soup is cooking away, I’m cleaning up the kitchen and probably making a grilled cheese to go along with it.
• Immersion Blender: This makes blending the butternut squash soup a a breeze and is less likely to cause an intense soup related burn. Easy cleanup + safer pureeing = win.
• Y-Peeler: The butternut squash can be a tricky thing to peel. I have this peeler, and it’s the perfect tool for the job.

Instant Pot Spicy Butternut Squash Soup

This fall classic gets a kick of heat from some chili peppers and warm spices. Perfect for a chilly night in.

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 cups

Ingredients

• 2 lb butternut squash peeled, seeded, and large diced
• 3 large carrots peeled and chopped into large pieces
• 2 shallots peeled and roughly diced
• 2-3 hot peppers roughly chopped (optional)
• 4 cups low-sodium chicken or vegetable stock
• 2 tbsp olive oil

Spice Blend:

• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp fresh ground black pepper
• ¼ tsp red pepper flakes optional

Instructions

Instant Pot Instructions:

• In an Instant Pot or other electric pressure cooker, turn on the “Sauté” function. When the Instant pot reads “hot” on the display, add the olive oil.
• Add the carrots, shallots, and peppers (if using). Sauté in olive oil 4-6 minutes, until slightly softened and some of the edges are slightly caramelized. Stir occasionally, but not too much – caramelization happens when veggies sit still!
• Add the spice blend and stir to coat. Saute for 2-4 minutes more, allowing the spice blend to toast slightly and giving time for more caramelization happens. This builds flavor!
• Add the squash and the stock, stirring up any browned bits from the bottom of the Instant Pot.
• Press the “Manual” or “Pressure Cook” button, and set the timer to 8 minutes. Put the lid on, and make sure the valve is set to “sealing”. When the timer is done, manually release the pressure. Turn the Instant Pot off.
• Using an immersion blender or (carefully!) working in batches with a regular blender, puree the soup until smooth. If you’re using an immersion blender, this step can be done directly in the pot. Test the soup and adjust seasoning as needed – it will probably need more salt. Enjoy!

Stovetop Instructions:

• In a large pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers.
• Add the carrots, shallots, and peppers (if using). Sauté in olive oil 4-6 minutes, until slightly softened and some of the edges are slightly caramelized. Stir occasionally, but not too much – caramelization happens when veggies sit still!
  
• Add the spice blend and stir to coat. Saute for 2-4 minutes more, allowing the spice blend to toast slightly and giving time for more caramelization happens. This builds flavor!
• Add the squash and the stock, stirring up any browned bits from the bottom of the Instant Pot.
• Bring to a boil, then reduce to a simmer and continue to simmer, covered, for 25-35 minutes, until the vegetables are very soft. Turn off the heat.
• Using an immersion blender or (carefully!) working in batches with a regular blender, puree the soup until smooth. If you’re using an immersion blender, this step can be done directly in the pot. Test the soup and adjust seasoning as needed – it will probably need more salt. Enjoy!

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This post was originally published in January 2018 and was updated and republished in September 2018.