This Butternut Squash Soup is creamy, delicious and is made quickly in the Instant Pot. It is Paleo, AIP, and Whole30 compliant, as well as low carb!
So soups have been a go-to around here lately. I just can’t get enough of them, particularly puréed bone broth soups! Not only are they easy to digest, but they also nourish the intestinal lining – super important for those who are trying to seal their leaky gut!
Plus, soup is a fantastic make-ahead dish which freezes well. Having a soup stash in the freezer has been saving me recently. Whenever I need a convenient, quick meal, I just grab a jar of soup from the freezer, and done! YAY!
Ingredient Highlight
Butternut Squash
Probably my most favourite squash, butternut squash is filled with vitamins, minerals, and antioxidants! It is high in Vitamin A and C, which supports the health of skin and hair. And who doesn’t want healthy skin and hair? Butternut squash is also high in potassium which is known to maintain a healthy blood pressure level, supporting the circulatory and cardiovascular system!
Now, you can either use fresh OR frozen butternut squash. I do prefer using fresh when possible. But if I’m in a hurry, with no time to peel, seed, and cut, convenient pre-chopped butternut squash works fine and still tastes great!
Can I still make this without an Instant Pot?
So I’m a huge fan of the instant pot and use mine ALL the time. However, I realize not everyone owns one. It is still possible to make this butternut squash soup recipe on the stovetop and it’s just as easy!
Simply add the butternut squash, onion, and bone broth to a pot over medium/high heat then once simmering lower heat until butternut squash is tender. Then follow instructions from 5-7. If you find it too thick just add more bone broth!
Yield: 6 servings
Instant Pot Butternut Squash Soup (AIP/Paleo/Whole30/Low-Carb)
5 minutes
10 minutes
5 minutes
20 minutes
This Butternut Squash Soup is creamy, delicious and is made quickly in the Instant Pot. It is Paleo, AIP, and Whole30 compliant, as well as low carb!
Ingredients
- 4 cups chopped butternut squash, fresh or frozen
- 2 cups bone broth
- 1/2 medium onion
- 1/2 cup coconut milk, canned
- 1 tsp salt
- 1/4 tsp ginger powder
- pinch of cinnamon
Instructions
- Add the butternut squash, bone broth, and onion to the instant pot.
- Close the lid and make sure the valve is set to sealing.
- Set to soup OR set to manual high pressure for ten minutes.
- Once done, use the quick release function to release the pressure.
- Carefully transfer the soup to a blender (I use my Vitamix) and blend until smooth. Transfer soup back into the instant pot.
- Mix in the coconut milk, salt, ginger, and cinnamon.
- Enjoy!
Looking for more butternut squash recipes? Try out my Maple Bacon Brussel Sprouts with Butternut Squash and Cranberries, you won’t regret it!
This looks so good, but I don’t have an instant pot! Darn!
Hi Penny! You can definitely make this on the stovetop. I would add the butternut squash, onion, and bone broth to a pot over medium/high heat then once simmering lower heat until butternut squash is tender. Then follow instructions from 5-7! If you find it too thick just add more bone broth 🙂 Hope this helps!
How wonderful! Thank you for the instructions on what to do! I love butternut and I will certainly try this!
I just tested it out and it worked perfectly! I’ve updated the post to include the stovetop instructions 🙂
This was so delicious and so easy to make!! Thank you for this recipe!! It will certainly be in my regular rotation ????
Oh I’m so happy it was enjoyed! Thanks for commenting Beth 🙂
What bone broth should I use? Chicken or beef?
Chicken would work best!
Thank you!
I made the Instant Pot Butternut squash soup and it came out wonderful! I’ve had my instant pot since the beginning of the year and have been afraid to use it, for some reason. This recipe made it seem easy and now I look forward to making something different. Thank you!
oh that is so great! So happy this recipe inspired you to try the instant pot. You’re going to looove it, it’s definitely one of my fave kitchen appliances!
Ive been making this every week for myself. But I’m serving it to the whole family as an appetizer for the thanksgiving meal. I can make it ahead and just heat to serve in little cups.
Hi Laura! Love that idea, hope the fam enjoys, and happy thanksgiving ????
This was great ????
Well yours looks AMAZING!!! Thank you so much for sharing 🙂
I did add some bacon, small fresh ginger root, thyme and two tablespoons swerve brown sugar. It was sweet yet savory! We are all doing low carb here❤ loved how easy this was to make!
YUM!!!