Instant Pot Butternut Squash Soup with Goat Cheese
This simple Instant Pot Butternut Squash Soup cooks in just 6 minutes! Finishing with goat cheese adds a special touch that makes this a restaurant-quality dish you can easily make at home.
Instant Pot Butternut Squash Soup
While I used to be all about long-simmered stovetop or crockpot soups, the Instant Pot has become my favorite way to make soup in the past few years.
The intense flavor that pressure cooking creates is just mind-blowing. It’s almost like the pressure is squeezing out extra flavor? Or melding the flavors together more intensely? I don’t know how to describe it, but you have to try it to believe it.
This Instant Pot Butternut Squash Soup doesn’t require any pre-cooking, celebrates fall in the most nourishing and satisfying way, and is finished with a bit of goat cheese for special, restaurant-inspired touch.
Why You’ll Love Butternut Squash Soup with Goat Cheese
- The addition of the goat cheese elevates this soup to tasting like something you’d eat at a high-end restaurant, but it’s still simple enough for a weeknight.
- Packed with vitamins, fiber and antioxidants from the squash.
- The sweetness of the squash and the creamy texture of the soup appeals to kids, encouraging them to eat more vegetables.
Butternut Squash Instant Pot Soup Ingredients
- butternut squash – the star ingredient!
- thyme – adds an earthy, herbal note.
- garlic – contributes to a savory depth of flavor.
- shallots – add a mild onion flavor to this butternut squash soup with goat cheese.
- bay leaf – infuses the soup with a mild herbal flavor.
- kosher salt – enhances the flavor of all of the ingredients.
- turmeric – adds a warm flavor and intensifies the golden color.
- cayenne – just a pinch, for a touch of heat.
- nutmeg – just a pinch, for a warm, nutty note.
- chicken stock – the liquid base of the butternut squash Instant Pot soup.
- half and half – adds creaminess and richness.
- goat cheese – adds a tangy element that balances the sweetness of the squash.
How to Cook Butternut Squash Soup in Instant Pot
- COOK. Add the squash, thyme, garlic, shallots, bay leaf, salt, turmeric, cayenne and nutmeg to the Instant Pot and stir to combine. Pour in the stock. Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook or Manual Setting and set the cooking time for 6 minutes at high pressure.
- VENT. When the cooking time ends, perform a quick pressure release.
- ADD. Open the pot and remove and discard the thyme sprigs and the bay leaf. Add the half and half and cheese.
- BLEND. Use an immersion blender or regular blender to puree the soup.
Home Chef Tips
- When choosing butternut squash, if possible, I choose two small ones versus one large one, because I think the flavor of the small ones is better.
- If the Instant Pot butternut squash soup turns out thicker than you’d like, simply add more chicken stock or water until you reach your desired consistency.
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Butternut Squash Soup Instant Pot Recipe Variations
Can I make this instant pot butternut squash soup spicy?
Of course! The sweetness of the squash is really great when it’s balanced with spicy flavors. You can add extra pinches of cayenne to the soup, if desired.
Other options are a squirt of harissa paste or sriracha, or even some chopped jalapeño pepper. I usually have sambal oelek on hand for making shrimp wonton soup, and that’s another good option.
Can I make instant pot butternut squash soup using frozen butternut squash?
Yes, you can! Fully thaw the squash before proceeding with the recipe as written, OR add 2 minutes to the Instant Pot cooking time if starting with squash that is still frozen. It will turn out great either way!
What if I don’t have an Instant Pot?
No problem, you can still make this recipe! I would add all of the ingredients from Step 1 to a large Dutch oven and cook on the stove over medium-high heat until the squash is tender, stirring occasionally. Then, proceed with Steps 3 and 4.
Instant Pot Butternut Squash Soup Topping Ideas
While my favorite toppings for this soup are simply a bit of extra goat cheese and a sprinkle of black or Aleppo pepper, feel free to go wild with extra toppings like:
- toasted pumpkin seeds
- crumbled oven bacon
- croutons
- a drizzle of balsamic glaze
How to Serve Butternut Squash Instant Pot Soup
This soup is versatile and can be served in a variety of ways:
- As a Starter: serve small portions in elegant bowls for a dinner party.
- As a Main Course: Pair the soup with a fresh salad and quick yeast rolls.
- In a Bread Bowl – perhaps the coziest way to serve soup ever?
- With a Grilled Cheese – the perfect match for this creamy soup.
How to Store Butternut Squash Soup with Goat Cheese
If you have leftovers, transfer them to a storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days, or in the freezer for up to 3 months.
Butternut Squash Soup Recipe Instant Pot FAQs
Yes, it’s generally recommended to peel butternut squash before making soup with it. The skin can be tough and may not break down completely during cooking. If you’re short on time, use pre-peeled and cubed butternut squash, which is available at most grocery stores.
If your butternut squash soup tastes bitter, it could be due to using squash that is overly ripe or has started to spoil. Be sure to use fresh, firm squash.
A lack of smoothness may be due to insufficient blending, possibly due to a blender that isn’t high-powered enough. Use a high-quality blender or immersion blender to blend until the soup reaches your desired consistency.
Butternut squash soup may turn brown if the ingredients are overcooked or the squash is caramelized too much. This is something that could happen if roasting in the oven, but it’s unlikely when making butternut squash soup in Instant Pot.
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Goat Cheese Butternut Squash Soup in Instant Pot
Ingredients
- 3 pounds butternut squash peeled, seeded and cut into 2-inch cubes (about 2 small butternut squash)
- 4 sprigs fresh thyme
- 3 cloves garlic chopped
- 2 shallots diced
- 1 bay leaf
- 1 ½ teaspoons kosher salt
- ½ teaspoon turmeric
- Pinch cayenne
- Pinch nutmeg
- 2 cups chicken stock
- ½ cup half and half
- 2 ounces goat cheese crumbled, plus extra for garnish
- Aleppo pepper or ground black pepper for garnish
Instructions
- Add squash, thyme, garlic, shallots, bay leaf, salt, turmeric, cayenne and nutmeg to 6 Quart Instant Pot and stir to combine. Pour stock over squash mixture. Secure lid and set Pressure Release to Sealing. Select Pressure Cook or Manual Setting and set cooking time for 6 minutes at high pressure (pot will take about 10 minutes to come to pressure before cooking time begins).
- When cooking time ends, perform quick pressure release by moving Pressure Release to Venting.
- Open pot and remove and discard thyme sprigs and bay leaf. Add half and half and cheese.
- Use immersion blender or traditional blender to puree soup until smooth. Serve hot, garnished with additional goat cheese and Aleppo pepper. Makes about 5 cups soup.
