Name: Pressure Cooker Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Ingredients: 3 tablespoons extra virgin olive oil; 1 onion (chopped); 1 carrot (chopped); 2 garlic cloves (minced); 1200 g butternut squash (weighed after peeling and deseeding, chopped); 1½ teaspoons sea salt; ¼ teaspoons freshly ground black pepper; 1 vegetable stock cube; 250 g potato (weighed after peeling, chopped); 1 l boiling water; 40 ml heavy cream (optional); 30 g toasted pumpkin seeds

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This pressure cooker butternut squash soup combines squash, potato, carrot, onion, and garlic into a smooth, savory soup. The vegetables give the base its creamy texture, with toasted pumpkin seeds and an optional drizzle of heavy cream added when serving.

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Creamy butternut squash soup in a white bowl topped with a swirl of cream, pumpkin seeds, and chopped herbs, served with bread on the side.

Why You'll Love This Butternut Squash Soup

No roasting needed: The vegetables cook together in a stovetop pressure cooker.
Creamy vegetable base: Potato helps give the blended soup body without adding cream to the pot.
Useful for another meal: Leftovers can be reheated on the stove or in the microwave.

I make this soup regularly when the weather cools, and I enjoy it just as much the next day. It belongs alongside carrot and parsnip soup and carrot and potato soup when you're choosing a blended vegetable soup to make at home.

What I like about this version is that the squash and potato give it a creamy texture before any topping is added. I sauté the onion, carrot, and garlic first, then pressure cook the vegetables and blend everything in the pot. If you're looking for more soups with a creamy base that doesn't rely on heavy cream, try creamy lemon chickpea soup or white bean and kale soup.

Creamy butternut squash soup with a swirl of cream in a bowl, with crusty bread on the side.

Key Ingredients in Butternut Squash Soup

You'll find the exact quantities in the recipe card below. These ingredients give the soup its flavor and texture:

Ingredients for butternut squash soup on a light surface: butternut squash, carrot, potato, onion, garlic, olive oil, salt, black pepper, and a vegetable broth cube.

Butternut squash and potato: Squash provides sweetness and color, while potato adds body. Both are weighed after peeling, with the squash seeds removed as well.
Build the flavor with onion, carrot, and garlic: Sautéing them in extra virgin olive oil creates the savory base, with carrot adding a little sweetness.
Vegetable stock cube and seasoning: The cube adds savory depth to the water, while sea salt and black pepper season the vegetables.
Finish with toasted pumpkin seeds: They add crunch against the smooth soup. Heavy cream is an optional garnish rather than an ingredient blended into the base.

How to Make Butternut Squash Soup

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Sauté the vegetables: Heat the olive oil in a stovetop pressure cooker and cook the onion until softened and fragrant.

2. Cook the carrot and garlic: Add the carrot and cook briefly, then add the garlic and sauté for 2 minutes.

3. Add vegetables and liquid: Stir in the butternut squash, potato, salt, black pepper, and vegetable stock cube. Pour in boiling water.

4. Pressure cook, blend, and serve: Cover and pressure cook for 8-10 minutes until tender, then open, blend until smooth, and serve with cream and pumpkin seeds.

Butternut squash soup in a white bowl with a cream swirl, pumpkin seeds, and chopped herbs, served with crusty bread on a light table.

Tips for Butternut Squash Soup

Follow your cooker's fill limit: This recipe contains a substantial amount of vegetables and liquid. Check the manufacturer's maximum fill guidance for soup before closing the lid.
Start timing at full pressure: The 8-10 minutes refers to cooking under pressure. Natural pressure release takes additional time.
Check the vegetables before blending: Both the squash and potato should be tender. Keep the immersion blender head submerged to reduce splashing as you blend.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate promptly, within two hours of cooking. Store in the refrigerator for 3-4 days.

Reheat on the stove, stirring, or in the microwave in a microwave-safe container, stirring between intervals until hot throughout. Add a small splash of water if the soup has thickened during storage.

What to Serve with Butternut Squash Soup

Serve with homemade ciabatta for dipping, or air fryer garlic bread for a crisp, garlicky side. The toasted pumpkin seeds already provide a little crunch, so a simple bread pairing is enough to complete the bowl.