A recipe for Instant Pot® Creamy Squash Soup – www.instantlydelicious.com – Instantly Delicious

This Creamy Squash Soup made in the Instant Pot® is the perfect autumn soup.  It is slightly more interesting than a butternut squash soup, because of the addition of cauliflower, potato, and sweet potato.  The ginger and allspice also add a hint of warmth. I love creamy vegetable soups this time of year, and this soup fits the bill.  Plus it uses a lot of produce, so it is great if you have veggies that are a little past their prime. This soup is easily made vegan by omitting the honey and cream.  Substitute what you enjoy most.
I share my Instant Pot Butternut Squash technique here, however, an oven-roasted butternut squash would be sweet and flavorful.  I used a section of pumpkin that I got at the fruit market. Any sort of hard winter squash will work well. I stirred in honey, because I like a hint of sweetness, however, it is not overly sweet and the soup is perfectly delicious without it.  Taste it and season, as needed.
Instant Pot Creamy Squash Soup
​Makes 10 cups


​1 tablespoon olive oil
1 medium onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
1 clove garlic, minced
​6 cups water
​1 roasted butternut squash, seeded and peeled
​1 head cauliflower, cut into 2 inch pieces
1 sweet potato, peeled and sliced
1 russet potato, peeled and sliced
1/2 teaspoon allspice
​1 bay leaf
​1/2 inch piece ginger, peeled and sliced
​salt and pepper to taste
​1 tablespoon honey (optional)
heavy cream (optional)


​1. Add chopped onion, celery, carrot, and garlic, along with olive oil to a cold Instant Pot.  Set to saute and stir frequently for 5 minutes, or until vegetables begin to soften. Add in water, remaining vegetables, allspice, bay leaf, ginger, salt and pepper.

2. ​Set the Instant Pot to Manual High-Pressure for 15 minutes. Lock the lid and make sure the valve is in the sealing position.  When finished cooking do a quick pressure release, by moving the valve to the venting position.  I like to let the soup sit with the Instant Pot off to cool for a bit before blending with either a blender orimmersion blender until completely smooth.  Be sure to retrieve the bay leaf first.  Taste for seasoning.  If desired, add some honey for sweetness.  Stir in milk, cream, or nondairy milk, if desired.



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