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You are here: Home / Soups & Stews / Instant Pot Spicy Butternut Squash Soup

Instant Pot Spicy Butternut Squash Soup

October 28, 2019 by Kelli 10 Comments

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Heads up: This post contains affiliate links, which means that if you decide to purchase any items, I may make a commission at no cost to you. I only endorse products I know and love!

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.

  • Vegetebles on a cutting board
  • Prepped veggies on a cutting board

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!
Tried this recipe?Mention @forwardeats or tag #forwardeats on Instagram!

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

Filed Under: Soups & Stews Tagged With: featured, gluten free, instant pot, soup

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Reader Interactions

Comments

  1. Steve

    January 29, 2018 at 9:11 pm

    5 stars
    Like the spice on this!

    Reply
  2. camila

    September 6, 2018 at 3:14 pm

    5 stars
    tis the season for comforting soups like this one! love the beautiful vibrant colors!

    Reply
  3. Cindy Gordon

    September 6, 2018 at 3:16 pm

    5 stars
    This sounds delicious! I have been growing butternut squash in my garden this year! They are ready! I think it is time for soup!

    Reply
  4. Shanna Jones

    September 6, 2018 at 3:18 pm

    5 stars
    Soups are really my favorite dish to enjoy and this butternut squash soup looks creamy and just delish! And I’m loving the spices you’ve added!

    Reply
  5. Danielle

    September 6, 2018 at 3:24 pm

    5 stars
    Butternut squash soup is one of my favourites. It’s so comforting and reminds me of autumn time.

    Reply
  6. Elaine Benoit

    September 6, 2018 at 4:05 pm

    5 stars
    This butternut squash soup looks so scrumptious! It’s creamy and I love the spice you added to it. Oh, and that you are using an IP. I can’t wait to try it!

    Reply
  7. Brooke Coffey

    October 23, 2020 at 8:00 pm

    Hi, if I double this recipe, do I double everything including broth and time or is the time the same?

    Reply
    • Kelli

      November 9, 2020 at 4:37 pm

      I would keep the time the same!

      Reply

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