Instant Pot Butternut Squash Soup

This festive butternut squash spider soup comes together quickly in the Instant Pot and is my go to recipe for spicing up Halloween or any cozy autumn weeknight. The sweet earthiness of the squash pairs perfectly with subtle spices while the playful spiderweb garnish always gets smiles from kids and adults alike.

I made this for our annual pumpkin carving party and it became the centerpiece dish — now it is requested every year by friends who hate missing out on the spiders.

Ingredients

• Butternut squash peeled seeded and cubed: brings natural creamy sweetness look for squash that feels heavy for its size
• Yellow onion chopped: builds a sweet caramel base pick firm onions with dry skins
• Carrots peeled and sliced: add a mild earthy backbone and bright color avoid rubbery or limp carrots
• Garlic minced: deepens the flavor sharpness choose fresh cloves for punch
• Apple peeled and diced: lifts the soup with fresh acidity and subtle hint of fruit look for tart crisp apples
• Vegetable broth low sodium: delivers the liquid foundation use high quality store bought or homemade for best results
• Coconut milk plus extra for garnish: makes the soup silky and adds a delicate tropical note choose full fat coconut milk for creamier results
• Olive oil: brings richness to sautéed vegetables use good quality extra virgin for best flavor
• Cumin ground: imparts a subtle warmth fresh ground will be most fragrant
• Cinnamon ground: emphasizes the autumn vibe pick true cinnamon if possible
• Nutmeg ground: lifts the squash with gentle spice always grate fresh for max flavor
• Smoked paprika optional: adds background depth and subtle smokiness use Spanish smoked version
• Salt and pepper to taste: key for balancing flavors use kosher or sea salt and fresh ground pepper if you can
• Coconut milk or sour cream for spiderweb: creates the festive design pick based on your diet needs
• Black olives for spiders: their shape makes adorable bodies and heads plump shiny ones look best
• Cucumber or black tortilla chips for spider legs: adds crunch or freshness slice cucumber thin for bendy legs

Instructions

Prepare the Aromatics:

Set your Instant Pot to Sauté mode and pour in the olive oil. Add the chopped onion and sliced carrots. Let them cook and soften while stirring occasionally for about three to four minutes. This step coaxes out their natural sweetness and begins laying down your flavor foundation.

Add Garlic and Apple:

Once the onions and carrots are softened tip in the minced garlic and diced apple. Let them cook for just a minute to release their aroma but avoid browning as garlic can turn bitter if overcooked.

Layer in the Squash and Spices:

Add your cubed butternut squash followed by the cumin cinnamon nutmeg smoked paprika salt and pepper. Stir thoroughly so all veggies are coated in the spices. This helps unlock their fragrances and starts infusing the squash before it cooks.

Pour in the Broth:

Pour your vegetable broth into the pot making sure all the vegetables are just covered. Scrape up any bits stuck to the bottom to maximize flavor and avoid a burn warning.

Pressure Cook:

Lock on the Instant Pot lid and set the pot to Manual or High Pressure for ten minutes. This hands off cooking tenderizes everything and melds all the flavors together so do not rush this step.

Release Pressure:

Allow the pot to naturally release for five minutes for safety and flavor. Then carefully vent the remaining pressure using a quick release. Always use a towel or oven mitt to protect your hand.

Blend until Silky Smooth:

Either use an immersion blender directly in the pot or ladle the soup in batches into a regular blender. Blend until perfectly creamy and uniform. This is where that classic butternut squash soup texture shines.

Add Coconut Milk and Adjust Seasoning:

Swirl in the coconut milk and give the soup a good stir. Taste for salt and pepper and add more if needed.

Spiderweb Garnish:

Ladle the soup into serving bowls. For each bowl drizzle a spiral shape of coconut milk or sour cream over the top. Then using a toothpick gently drag lines from the center toward the edge to create a web effect just like drawing spokes on a wheel.

Craft the Spiders:

Cut each black olive in half to make a round body and a smaller head. Slice the cucumber thinly into strips or select black tortilla chips for crunchy legs. Arrange your spiders right on top of the soup.

Serve and Enjoy:

Bring the finished bowls to the table while hot. This is the show stopping moment so do not delay.

I get a kick out of using black olives for the spiders because my daughter loves sneaking one before the soup is even served. The sweet toasty flavor of the squash always reminds me of Halloween nights growing up when my mom would surprise us with warming bowls after trick or treating.

Storage Tips

Let leftovers cool completely before transferring to airtight containers. Refrigerate for up to four days and reheat gently over low heat or in the microwave. For longer storage freeze in single serving containers for up to three months. Always garnish after reheating to keep webs and spiders fresh looking.

Ingredient Substitutions

If you do not have coconut milk swap in heavy cream or cashew cream for a different texture. You can use sweet potato in place of part or all of the butternut squash for a similar vibe. Apple can be left out or swapped for pear if you want a different hint of fruit.

Serving Suggestions

A big crusty slice of sourdough or pumpkin seed bread is my favorite way to round out this meal. For parties set up a spider garnish station and let everyone decorate their bowls. A crisp salad with tangy vinaigrette will balance the soup’s creaminess and spice.

Seasonal Adaptations

If you are making this soup in the winter try adding a touch of ginger for extra warmth. In early fall swap in honeynut or delicata squash for a sweeter flavor. Sprinkle roasted pumpkin seeds over the finished bowls for crunch and a nutty pop.

Success Stories

Nothing makes me happier than hearing how much kids enjoy eating spiders off their soup. A neighbor told me her son was so excited to eat his creepy soup he now asks for butternut squash year round. This recipe is a regular at our school potluck and never fails to disappear fast.

Freezer Meal Conversion

To make this a freezer friendly meal let the soup cool after blending but before adding any garnish. Freeze in individual portions. Thaw overnight in the fridge or gently reheat from frozen on the stove. Only add the spiderweb and spider decorations just before serving so they stay sharp and festive.

This soup is sure to become a fall favorite — keep some in your freezer for quick cozy dinners all season. Have fun designing your own spooky spiderwebs before digging in.

Common Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare it in advance. Store in the refrigerator for up to 4 days and gently reheat before serving.

→ How should I create the spiderweb garnish?

Drizzle coconut milk or sour cream in a spiral, then use a toothpick to drag lines outward, forming a web effect.

→ Is there a substitute for coconut milk?

Heavy cream or dairy-free alternatives like cashew cream work well if you prefer a different flavor or need to avoid coconut.

→ Can I use pre-cut or frozen butternut squash?

Yes, both fresh and frozen cubed butternut squash yield delicious results and save prep time.

→ What can I serve alongside this soup?

Crusty bread, pumpkin seed crackers, or a fresh green salad all make excellent pairings for this dish.

→ How do I adjust the spice level?

Add a pinch of cayenne for extra heat, or omit smoked paprika for a milder taste.