Instant Pot Butternut Squash Soup

If you’re scratching your head to come up with an interesting and wholesome soup to serve the family then look no further. Your classic butternut squash soup just got a major revamp thanks to this Instant Pot Ginger Butternut Squash and Bell Pepper Soup recipe!

Overhead shot of ginger butternut squash soups

You’ll LOVE The flavors my Instant Pot Butternut Squash Soup has!

From the name of this flavorful and creamy soup, you can just tell that it’s loaded with all sorts of nutritious vegetables – carrots, onions, bell peppers, butternut squash, and ginger! 

Once all the flavors have infused in the Instant Pot (leaving you will super soft vegetables), add them all to the blender together with the broth and sour cream liquid mixture until you’re left with an ultra smooth soup that can be garnished with sautéed bell peppers, chopped cilantro and a drizzle of sour cream. It’s absolute soup-perfection!

If you’re looking for the an easy to make perfect soup to give you all those Fall flavors you crave, then this is it! Though…you can eat it all year long!

Close up view of the butternut squash soup with garnishments

What I can Serve with this Ginger infused Butternut Squash soup?

Enjoy your soup as is or serve it alongside some of these delicious side dish options:

  • Homemade dinner rolls;
  • Savory and flaky biscuits;
  • Homemade cornbread;
  • Crusty bread;
  • Toasted cheese sandwiches; or
  • A refreshing side salad to balance out those rich soup vegetables.

If you plan on serving your soup as is, consider adding a dollop of sour cream, Greek yogurt or even a drizzle of pouring cream when serving. Chopped fresh herbs like cilantro is also a  great way to garnish this soup and you may want to also include a few extra chopped bell peppers into the mix for some added texture!

Instant Pot butternut squash soup garnished with sautéed red peppers and sour cream

How Should you Store this Instant Pot Butternut Squash Soup?

Like most soups, this Instant Pot Ginger Butternut Squash and Bell Pepper Soup can be stored in the refrigerator for 3-4 days in an airtight container.

If you want to make a batch of this soup ahead of time to store for a longer period then consider freezing it instead. This soup can be stored in an airtight container or even a Ziploc bag in the freezer for up to 3-6 months. Thaw overnight in the refrigerator and then heat up slowly over a medium heat on the stovetop. Leave any garnishing just prior to serving.

Whether you choose to store this soup in the refrigerator or the freezer, always make sure that the soup has completely cooled prior to storage.

Pouring the instant pot butternut squash soup into white bowls

Tips For Making This Delicious Soup!

  • This blended soup is incredibly smooth and flavorful with added texture from the addition of extra sautéed bell peppers upon serving the soup. If you just want a smooth soup, simply omit the added bell peppers at the end of the recipe directions.
  • It’s not necessary but you can run your blended soup mixture through a strainer lined with cheesecloth for a silky smooth soup texture.
  • If your soup is too thick for your liking at the point of having been blended, simply add a tablespoon of vegetable or chicken broth at a time until you achieve the desired consistency.
  • This soup is full of rich vegetable flavors but is in no way spicy. If you want a slight kick of heat to this soup, sprinkle in some cayenne pepper once the soup has blended, testing as you go for the level of heat you want.
  • Depending on your dietary requirements, if you want this soup to be strictly vegetarian then use vegetable broth instead of chicken stock (and yes, there’s much debate about whether chicken broth constitutes as a meat product for vegetarians but I leave that to you!).

If you love a great visual, here’s a small step by step process of how it should look at certain stages. LOVE my Instant Pot and blender! IF you don’t have a blender, you can always use a hand held immersion blender!

step by step ways of making the instant pot butternut squash soup

NOTE: You could easily double the quantities of this recipe to make a double batch, half of which can be stored away in the freezer for later use.

For MyWW friends: The points are fabulous per serving! For a 1 1/2 cup serving, you’re looking at just under 1 PersonalPoint! BUT According to the app, you get a PersonalPoint, so it’s a break even! Yes, you can use Fat Free Sour Cream…but you really don’t have to with this recipe!

More Delicious Instant Pot Soup Recipes

By now, you know that I love making tons of different Instant Pot recipes, but I definitely love Soups! I can eat soup all year long! Here are some of my faves:

Yield: 6

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup

From the name of this flavorful and creamy soup, you can just tell that it’s loaded with all sorts of nutritious vegetables – carrots, onions, bell peppers, butternut squash, and ginger! You'll love this Instant Pot Butternut squash soup!

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 32 minutes


  • 1 Tablespoon olive oil
  • 1 small onion minced
  • 2 garlic cloves minced
  • 1 teaspoon of ginger minced
  • 1 carrot chopped
  • 4 cups of chicken or vegetable broth
  • 1 medium to large butternut squash (about 2.2 pounds) peeled and cubed (You can also use two small to medium)
  • Salt and pepper to taste
  • 1 large Bell pepper diced or 3 small ones
  • 3 tablespoons of sour cream
  • 1 Tablespoon of minced Cilantro


  1. Turn on sauté mode on your Instant Pot and add the olive oil. When the pot is hot, add the onion, garlic, and ginger and sauté until the onion begins to soften, about 2 minutes.
  2. Pour in broth, sour cream, squash, and carrots. Close lid, seal and set pressure to High for 10 minutes. Keep in mind that it will take approximately 10-15 minutes to reach pressure before the Instant Pot will begin counting down.
  3. When the timer is complete, allow the steam to naturally release for 5 minutes then release remaining pressure.
  4. Unplug and turn off the Instant pot and carefully open the lid. Using an immersion blender or a regular blender, blend the squash soup until smooth and creamy. Season with salt and pepper.
  5. On the side, in a pan on high heat, put an extra teaspoon of olive oil. Sauté the bell peppers until cooked.
  6. Place a tablespoon or two of the cooked bell peppers, depending on your taste, in each bowl. Add the soup and garnish with a bit of chopped cilantro and a few extra bell peppers.
  7. Optional: You can also serve with a drizzle of sour cream. Enjoy!


For Bell peppers consider an extra teaspoon of olive oil for cooking.

For garnish: Cilantro, sour cream and peppers

Did you make this recipe?

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