Instant Pot Butternut Squash Soup with Cashew Cream Recipe

I absolutely love this Instant Pot Butternut Squash Soup with Cashew Cream recipe because it’s creamy, cozy, and comes together so quickly thanks to the magic of the Instant Pot. When I first tried it, I couldn’t believe how velvety and rich the soup was without using any cream or dairy. This soup is great for chilly evenings when you want something comforting but also a little bit fancy without the fuss.

You’ll find that the bright sweetness of the butternut squash pairs beautifully with the warm spices and the silky cashew cream, making it a perfect bowl to nourish both body and soul. Plus, since it’s made in the Instant Pot, it’s way less hands-on than the stovetop version, freeing you up to prep a salad or just relax. This Instant Pot Butternut Squash Soup with Cashew Cream Recipe quickly became a family favorite as it’s easy to double for leftovers and leftovers reheat beautifully.

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Ingredients You’ll Need

The beauty of this Instant Pot Butternut Squash Soup with Cashew Cream Recipe is how simple and wholesome the ingredients are—and how they come together for a rich, flavorful soup. Here’s a quick rundown of what you’ll want on hand and some shopping tips.

• Olive oil (or water for oil-free): I like olive oil for that extra depth, but using water works just fine if you’re avoiding oil.
• Sweet onion: Adds a natural sweetness and base flavor to the soup; a good dice helps it cook evenly.
• Garlic: Minced or pressed garlic brings a subtle punch that wakes up the soup’s flavor beautifully.
• Butternut squash: The star of the show! Freshly peeled and cubed is best, but pre-cut squash can save time.
• Nutmeg: Just a pinch lifts the sweetness and adds warmth—you can grind fresh nutmeg if you have it for the best aroma.
• Vegetable broth: You’ll want enough to nearly cover the squash; homemade or store-bought, just pick one with good flavor.
• Salt: Essential to bring all the flavors together—season to your taste once blended.
• Cashew cream or full fat coconut milk: Either works wonderfully; cashew cream is my favorite because it’s neutral and creamy without a coconut taste.

Variations

I love playing around with this soup to suit different moods and dietary needs. You can make it richer, lighter, or add a bit of a twist depending on what you have at hand or your guests’ preferences.

• Add a spicy kick: I sometimes toss in a pinch of cayenne or smoked paprika during sautéing, and it gives the soup a warming depth that my family adores.
• Swap cashew cream for coconut milk: For a nut-free version, full-fat coconut milk works just as well; just know it brings a subtle coconut flavor that some people love.
• Make it oil-free: Simply skip the olive oil and sauté with water to keep things light and suitable for sensitive diets without losing flavor.
• Boost the veggies: Adding a carrot or two or some peeled apple cubes can enhance the sweetness and make it even more nutritious.

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

Step 1: Sweat the Aromatics

Hit the “sauté” button on your Instant Pot and add the olive oil or water to the pot. Toss in your diced sweet onion and minced garlic. Stir them around for 2 to 3 minutes until the onions are translucent and the garlic is fragrant. This step develops the flavor base for your soup, so don’t rush it! Once done, hit “off” to pause the Instant Pot while you prep the next steps.

Step 2: Add Butternut Squash, Spices, and Broth

Next, add the peeled and cubed butternut squash along with a pinch of fresh nutmeg. Pour in 2 to 3 cups of vegetable broth—just enough to nearly cover the squash. To avoid the dreaded “burn” notice on your Instant Pot, use a spatula to give the pot a good scrape, getting those onion and garlic bits off the bottom before sealing the lid tightly.

Step 3: Pressure Cook and Blend

Set your Instant Pot to “manual” or “pressure cook” on high for 10 minutes. Once complete, carefully quick-release the pressure and open the lid. This is when the magic happens—blend the soup using an immersion blender until it’s wonderfully smooth and creamy. If you don’t have an immersion blender, a regular blender works perfectly; just blend in batches and be cautious with hot liquids.

Step 4: Stir in Cashew Cream and Season

The final touch is stirring in 1 cup of cashew cream or full-fat coconut milk—you’ll see how it instantly turns the soup silky and indulgent. Taste the soup and add salt as needed. If you want it creamier, add a splash more of the cashew cream or coconut milk to your bowl before serving.

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

Garnishes

I usually sprinkle a bit of toasted pumpkin seeds on top for crunch and a pinch of freshly cracked black pepper. Sometimes I drizzle a little extra cashew cream or even a swirl of good-quality olive oil for an elegant touch. Fresh herbs like chopped parsley or thyme are wonderful too if you want a fresh punch.

Side Dishes

My family goes crazy for this soup paired with grilled cheese sandwiches—extra stretchy mozzarella, please! Or crusty bread with a crunchy green salad, like a Caesar or kale salad, rounds out the meal perfectly.

Creative Ways to Present

For special gatherings, I’ve served this soup in small cups or shot glasses as an elegant appetizer with a mini grilled cheese bite on the side. It’s also lovely poured into hollowed-out mini pumpkins for an autumnal statement at dinner parties.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the refrigerator for 4 to 5 days if stored in an airtight container. I find it tastes even better the next day as the flavors have had time to meld, so leftovers are a win in my kitchen!

Freezing

I like to portion the soup into freezer-safe containers and freeze it for up to 3 months. When you’re ready, thaw overnight in the fridge, and it reheats well on the stovetop or in the microwave without losing its creamy texture.

Reheating

To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally. If it seems a bit thick after refrigeration, just add a splash of broth, water, or a little extra cashew cream to loosen it up. Microwave reheating works too—just stir midway to keep it smooth.

FAQs

Final Thoughts

I really hope you enjoy making this Instant Pot Butternut Squash Soup with Cashew Cream Recipe as much as I enjoy sharing it. It’s one of those recipes that feels fancy but is so straightforward you’ll want to make it again and again. Whether you’re cooking for picky eaters, hosting friends, or just need a nourishing meal for yourself, this soup will always come through with creamy comfort and flavor. Grab your Instant Pot and give it a try—you’ll be amazed how easy it is to get that cozy, delicious soup on your table in no time.

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