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Instant Pot Butternut Cauliflower Soup
4.8 from 123 votes

Instant Pot Butternut Cauliflower Soup

This Instant Pot recipe makes a creamy butternut squash and cauliflower soup with a mild blend of paprika, thyme, and optional red pepper flakes for a gentle heat. Using frozen vegetables makes the preparation quicker, and sautéing garlic and onions first enhances the soup's depth. The addition of half and half adds smoothness, balancing the vegetable flavors without overwhelming the palate. It works well as a comforting starter or light meal, especially in cooler weather.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 cups
Calories: 100 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 onion diced
  • 1-2 tsp oil for sautéing
  • 2-3 cloves garlic minced
  • 1 lb cauliflower frozen
  • 1 lb butternut squash frozen, cubed
  • 2 cups vegetable broth (chicken broth works too!)
  • 1 tsp paprika
  • 1/2-1 tsp thyme dried
  • 1/4-1/2 tsp red pepper flakes optional for a spicy kick
  • ¼ tsp salt plus extra to taste, sea salt
  • ½ cup half and half see notes, or milk or cream
TASTY TOPPING + MIX-IN OPTIONS
  • cheddar cheese grated
  • Bacon regular... turkey... veggie, crumbled
  • sriracha or hot sauce
  • Parmesan Cheese and/or gouda cheese
  • sour cream cheddar, and chives
  • green onion chopped
  • pumpkin seeds
  • sunflower seeds
  • croutons
  • pesto
  • green onion probably favorite mix-ins for soup
  • cheddar cheese probably favorite mix-ins for soup
TOOLS NEEDED:
  • This recipe was developed for a pressure cooker like the Instant Pot - see post below for slow cooker instructions.

Instructions

    Cup of Yum
  1. Turn pressure cooker to sauté function and heat oil.
  2. Sauté onion until tender and golden, adding the garlic towards the end.
  3. Add cauliflower, butternut, veggie broth, and spices.
  4. NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in at the end, tasting and seasoning it as you go. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in after and season as you taste. I added a teaspoon of pepper flakes to mine and it gave the soup a delightful zing! You could also give this a fall-spiced flavor profile if you'd like by adding cinnamon and nutmeg to the soup. I've had it both ways and love it!
  5. Set to high pressure for 5 min.
  6. Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
  7. Once it's complete, turn OFF then switch to vent to quick release the pressure.
  8. The soup should take about 20-25 minutes from sauté to pressure release.
  9. Add half and half (or your choice of dairy)
  10. Blend using an immersion blender (my favorite space-saving appliance ever!) or allow soup to cool (hot liquid expands) and blend in batches in your blender or food processor.
  11. Top with your choice of toppings and dig in!

Notes

  • Frozen cauliflower and butternut squash reduce prep time, but fresh vegetables can be used with about 15 minutes of high pressure cooking.
  • Half and half can be substituted with milk, cream, or even cream cheese for varying creamy textures.
  • The soup’s seasoning is adjustable; skip added salt if using salty broth and add at the end to taste.
  • Slow cooker instructions are available for those preferring that method.
  • Nutrition info is approximate and does not include optional toppings.

Nutrition Information

Calories 100kcal (5%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 7mg (2%) Sodium 446mg (19%) Potassium 553mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 8490IU (170%) Vitamin C 54.2mg (60%) Calcium 80mg (8%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 100

% Daily Value*

Calories 100kcal 5%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 446mg 19%
Potassium 553mg 12%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 8490IU 170%
Vitamin C 54.2mg 60%
Calcium 80mg 8%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.