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5 from 6 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
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!