Instant Pot Butternut Squash Soup with Cashew Cream Recipe

I absolutely love sharing this Instant Pot Butternut Squash Soup with Cashew Cream Recipe because it’s one of those meals that feels cozy, nourishing, and a little bit fancy—all at the same time. Whether you’re cozying up on a chilly evening or need a quick, wholesome lunch, this soup comes together beautifully in under 30 minutes thanks to the magic of the Instant Pot. The sweetness of the butternut squash blended with the creamy cashew topping is pure comfort in a bowl.

When I first tried this recipe, I was blown away by how smooth and rich the soup became with such simple ingredients. The Instant Pot really makes a difference by cooking the squash perfectly every time and saving me from standing over the stove. Plus, the cashew cream gives this a velvety texture without dairy, which is a game changer for anyone with dietary restrictions or just looking to keep things lighter but still decadent. I guarantee you’ll find yourself coming back to this recipe again and again.

this …

Ingredients You’ll Need

This Instant Pot Butternut Squash Soup with Cashew Cream Recipe highlights smooth, natural flavors. Each ingredient plays a simple yet important role, balancing sweetness, warmth, and creaminess—plus some handy swaps so you can tailor it to your pantry and preferences.

• Olive oil or water: For sautéing, olive oil adds richness but water works great if you want to keep it oil-free.
• Sweet onion: Adds subtle sweetness and depth; I like a small one to keep flavors balanced.
• Garlic: Essential for that cozy aroma and gentle bite.
• Butternut squash: The star of the show—choose a fresh, firm squash about 3 pounds for best results.
• Nutmeg: Just a pinch brightens the flavor and gives a warm, autumnal touch.
• Vegetable broth: Adds savory body—you’ll need about 2-3 cups, depending on how thick you want your soup.
• Salt: To enhance all the natural flavors; I recommend adding gradually and tasting as you go.
• Cashew cream or full-fat coconut milk: Both add creaminess; cashew cream is my go-to for a neutral, rich taste, but coconut milk is perfect if you don’t mind a hint of coconut flavor.

Variations

I love encouraging you to make this Instant Pot Butternut Squash Soup with Cashew Cream Recipe your own. Whether you’re adapting for dietary needs or just shaking things up, there’s lots of room to play with flavors and textures.

• Make it spicy: I sometimes add a pinch of cayenne or a dash of smoked paprika for a subtle kick that warms the palate.
• Swap cashew cream for coconut milk: This nut-free option works wonders when you want a tropical twist or are mindful of nut allergies.
• Add herbs: Fresh thyme or sage stirred in after blending adds an earthy aroma I adore in fall soups.
• Make it oil-free: Just skip the olive oil and sauté in a little water instead—it doesn’t change the flavor much but makes it lighter.

How to Make Instant Pot Butternut Squash Soup with Cashew Cream Recipe

Step 1: Sauté for Flavor

Start by pressing the “sauté” button on your Instant Pot. Add olive oil or water along with diced sweet onion and minced garlic. Sauté these for 2 to 3 minutes until the onion softens and garlic gets fragrant — this is where the comforting base flavor builds. Then turn off the sauté mode. This quick step makes a world of difference, trust me.

Step 2: Add Squash, Seasonings, and Broth

Next, add your peeled and cubed butternut squash to the pot. Sprinkle in freshly grated nutmeg—you’ll want just a little to lift the natural sweetness. Pour in enough vegetable broth to almost cover the squash cubes, usually between 2 and 3 cups. Be sure to scrape the bottom of the pot gently with a spatula to dislodge any bits of onion or garlic, preventing the dreaded “burn” warning on your Instant Pot.

Step 3: Pressure Cook the Soup

Seal the Instant Pot lid and set it to “manual” mode on high pressure for 10 minutes. While it cooks, you can prep your cashew cream or just relax knowing dinner is almost ready. Once the timer beeps, carefully perform a quick pressure release so you don’t overcook the squash—watching for that steam is key! Your squash should be fork-tender and ready to blend into a luscious soup.

Step 4: Blend and Add Creaminess

Use an immersion blender right in the pot to puree the squash mixture until it’s silky smooth. If you don’t have one, a regular blender works too—just be cautious about blending hot liquids in batches. After blending, taste and season with salt as needed. Finally, stir in 1 cup of cashew cream or full-fat coconut milk. I prefer cashew cream here because it keeps the flavor neutral and creamy, but both options are tasty!

Without an Instant Pot?

No worries! You can make this soup on the stovetop by sautéing onions and garlic in olive oil, then simmering the squash and broth until tender for about 20-30 minutes. Blend it smooth, add your creamy element, and you’re good to go.

How to Serve Instant Pot Butternut Squash Soup with Cashew Cream Recipe

Garnishes

I love topping this soup with a swirl of extra cashew cream for a pretty finish and added creaminess. A sprinkle of toasted pumpkin seeds or chopped fresh herbs like parsley or thyme adds a pleasant crunch and fresh note. Sometimes a dash of smoked paprika or a drizzle of chili oil livens it up if I’m feeling adventurous.

Side Dishes

This soup pairs beautifully with a grilled cheese sandwich loaded with stretchy mozzarella—that combo is a family favorite. Or serve alongside crusty bread for soaking and a crisp salad like Caesar or kale salad to round out your meal. Simple and satisfying is my go-to vibe.

Creative Ways to Present

For a special occasion, I like to ladle this soup into mini pumpkins or hollowed-out squash bowls—so cute for autumn gatherings! You can also serve it shooters-style in small glasses for a fun appetizer or drizzle truffle oil and top with microgreens for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4-5 days. The soup thickens a bit overnight, so I just stir in a splash of vegetable broth or water when reheating to bring back that perfect creamy texture.

Freezing

This soup freezes wonderfully in portioned containers or freezer bags. When I’m in a hurry, I pull a container from the freezer and thaw overnight in the fridge—it reheats beautifully without losing its vibrant flavor or texture.

Reheating

I reheat gently on the stovetop over low heat, stirring often to prevent scorching. Adding a little extra cashew cream or broth helps maintain that silky smooth consistency I love. Avoid microwave reheating if possible for the best texture, but it works in a pinch!

FAQs

Final Thoughts

This Instant Pot Butternut Squash Soup with Cashew Cream Recipe is one of those cozy, reliable meals that quickly became a staple in my kitchen. What I love most is how effortlessly it blends simple ingredients into something silky and comforting, perfect for busy weeknights or anytime you crave something warm and soothing. I hope you enjoy making and sharing it as much as I do—it’s a recipe that feels like a warm hug in a bowl, and I can’t wait for it to become one of your favorites too.

Print