Instant Pot Butternut Squash Soup is the ultimate fall soup that’s ready in 30 minutes! Warmly spiced butternut squash simmers away in the pressure cooker for a wholesome, cozy and comforting meal. Vegan, paleo and Whole30® compliant.
Feel free to omit the apple if you’d like. It adds a hint of extra flavor but if you don’t have any on hand, I wouldn’t worry about it. Also, you do not have to peel the butternut squash, but the soup will not be as smooth.
Storage: Allow the soup to cool before storing. Leftover soup will keep in an airtight container in the fridge for up to 1 week.
Meal Prep: Ladle into individual meal prep containers and store in the fridge. Reheat in 30-second increments in the microwave or in a small saucepan over medium heat on the stove.
Freezer: Cool completely, then store the squash soup in freezer safe containers for up to 3 months. Thaw overnight in the fridge.
Keywords: butternut squash soup recipe, instant pot squash soup, pressure cooker butternut squash soup