InstaPot Butternut Squash Soup

I’ve already done a couple videos that include roasting squash in the oven. While it’s delicious, it just takes so long! Cue the pressure cooker. I have been experimenting with this and it makes meals much faster once you get the hang of it. This whole recipe can be done by roasting the squash (and re-hydrated turnips) in the oven, and sauteing the carrots and onions on the stove top. If you have a favorite way of making squash soup, let me know!


InstaPot Butternut Squash Soup

Servings 5


  • 2 carrots peeled and chopped
  • 1/3 cup chopped onion or wild onion
  • 1 butternut squash
  • Oil for sauteing
  • 4 cups bone broth
  • 1 tsp garlic or wild garlic
  • 1/4 cup wild turnip optional


  • Peel and chop carrots and onions
  • Remove skin and seeds from squash and chop into large chunks
  • Sautee in InstaPot for 5 minutes
  • Add squash, broth, turnip, and garlic, and pressure cook on high for 15 minutes
  • After pot depressurizes, open lid and use blend together*


*An immersion blender works great for this but you can scoop the contents into a stand up blender to puree.