Instant Pot Cajun Butternut Squash Soup: Creamy, Cozy, and Effortlessly Delicious

Experience the rich, vibrant flavors of Cajun-inspired cuisine with this incredibly easy Instant Pot Butternut Squash Soup. Silky smooth and deeply comforting, this soup is elevated by homemade garlic croutons for the perfect finish.

There’s nothing quite like a warm bowl of soup to chase away the autumn chill. And when that soup is a luscious blend of naturally sweet butternut squash and bold, aromatic Cajun spices, it transforms into an irresistible culinary experience. This Instant Pot Cajun Butternut Squash Soup is not just a meal; it’s a true hug in a bowl – delightfully creamy, incredibly cozy, and utterly comforting.

An Authentic-Inspired Flavor Experience, Simplified

I must confess, my direct knowledge of authentic Cajun or Creole cuisine is humble, stemming mainly from a brief trip to New Orleans and admiring the artistry of chefs like Emeril Lagasse. However, the soul of Cajun cooking – particularly its “holy trinity” of onions, celery, and bell peppers, combined with a robust seasoning blend and a hint of tomato – forms the vibrant foundation of this recipe. When these foundational ingredients meld together under pressure, they create an intoxicating aroma that unmistakably signals homemade comfort food at its finest.

The truly wonderful news? Thanks to the unparalleled efficiency of our handy kitchen workhorse, the Instant Pot (affiliate link), this rich and deeply flavorful soup can grace your dinner table in under an hour. This makes it an ideal solution for busy weeknights when you crave something wholesome and delicious without spending hours in the kitchen.

Beyond Delicious: A Nutrient-Packed Delight

While this soup undeniably delivers on taste and texture – achieving an incredibly creamy and velvety smooth consistency – it’s also remarkably nutritionally dense. Butternut squash is a seasonal superstar, brimming with essential vitamins (like A and C), minerals, and dietary fiber, making this dish a fantastic way to effortlessly incorporate more wholesome vegetables into your diet. We maximize the fresh produce, and then, for that final touch of pure luxury, we swirl in a modest hint of cream. The result is a soup that feels decadently indulgent but offers undeniable wholesome goodness. To truly elevate this dish and add an irresistible textural contrast, we highly recommend finishing it with our homemade fried garlic croutons – a simple addition that adds an explosion of garlicky flavor and a satisfying crunch.

My Culinary Evolution: From Roasting to Instant Pot Perfection

In the early days of my marriage to Anees, every autumn would inevitably see a plump butternut squash make its way into my grocery bag. My culinary vision was singular: to transform it into a classic roasted butternut squash soup. This traditional method, however, was quite the labor of love and patience. It typically began with the considerable task of peeling and dicing the firm squash, which often felt like a minor battle in itself. Following that, the squash would be roasted alongside sweet apples and savory onions, before being transferred to a pot for a slow, gentle simmer in rich broth. After a long day of preparation, I would finally be rewarded with a small, golden vessel of that exquisite, warming elixir. It was always delicious, but undeniably a significant time commitment.

As the years progressed, the culinary landscape shifted, and the convenience of pre-prepped butternut squash became readily available in stores. I enthusiastically embraced this time-saving shortcut, happily trading my arduous roasting process for a simpler slow cooker version. This change allowed us to enjoy delicious butternut squash soup far more frequently throughout the fall, transforming it into a regular and much-anticipated seasonal treat in our home.

This year, however, I felt a creative spark. I yearned for a fresh twist on the flavor profile and, crucially, wanted to harness the incredible efficiency of the Instant Pot. For those of us who could happily savor butternut squash soup every single week, this new, streamlined method is nothing short of a revelation! The Instant Pot dramatically slashes cooking time without compromising the deep, complex flavors or the silky-smooth texture we all cherish. It’s also the quintessential soup for effortless meal prepping – simply divide a generous batch into transportable containers, and you’ve got a luxurious, comforting desk lunch ready to savor for several days. One of the many appealing qualities of this Cajun butternut squash soup is that its flavors only intensify and deepen as it sits. Prepare a large batch on Sunday, and you’ll find that by Tuesday, your lunch will be even more incredibly delicious and satisfying, making it an ideal candidate for batch cooking and enjoying throughout the busy week.

Effortless Preparation in Your Instant Pot

Crafting this homemade Cajun butternut squash soup couldn’t be simpler, truly. The inherent beauty of the Instant Pot lies in its remarkable ability to transform a handful of raw, fresh ingredients into a gourmet-worthy soup with minimal fuss and hands-on effort. Here’s the straightforward process:

• **Building the Base:** Begin by dicing the classic Cajun “holy trinity” – one large onion, two stalks of celery, and one red bell pepper. These aromatic vegetables are crucial for laying the foundational flavors of our soup.
• **Garlic & Squash Power:** Add four cloves of minced garlic, followed by two pounds of peeled and diced butternut squash. A practical tip: start with a whole butternut squash that weighs approximately 2 1/4 to 2 1/3 pounds to ensure you yield the required 2 pounds once it’s cleaned and diced. Make sure to chop the squash into uniform 1-inch pieces; this size is key for ensuring even and thorough cooking within the 30-minute Instant Pot cycle.
• **Liquids & Aromatics:** Pour in two cups of chicken or vegetable broth, followed by one 8-ounce can of tomato sauce. The tomato sauce adds a wonderful depth, a touch of tang, and a vibrant color to the soup. Don’t forget to add a couple of bay leaves for subtle yet profound aromatic notes that infuse the soup as it cooks.
• **The Cajun Kick:** Sprinkle in 3 to 4 teaspoons of your favorite Cajun seasoning. This is where you can truly customize the spice level: opt for 3 teaspoons for a mild-to-medium warmth, or go for 4 teaspoons if you desire a more pronounced and fiery kick.
• **Pressure Cooking Perfection:** Once all these ingredients (everything *except* the heavy cream) are gathered in your Instant Pot, securely close the lid. Select the manual or pressure cook setting, ensure it’s on high pressure, and set the cooking time for 30 minutes. After the cooking cycle completes, allow a natural pressure release for 10 minutes to further develop flavors and ensure safety before quick-venting any remaining pressure. If you’re in a significant hurry, you can vent immediately, though the natural release often contributes to a richer end result.
• **Blend to Silky Smoothness:** After cooking, carefully remove the bay leaves and then blend the soup until it achieves a beautifully smooth, velvety consistency. An immersion blender makes this step incredibly easy, allowing you to blend directly in the Instant Pot liner, minimizing cleanup. Alternatively, you can transfer the soup in batches to a traditional blender and process until silky smooth.
• **The Finishing Touch:** Return the blended soup to the Instant Pot or slow cooker (if transferred out) and stir in 1/2 cup of heavy cream or coconut cream. This addition introduces that luxurious richness and helps to beautifully balance all the complex flavors. Feel free to adjust with a touch more cream or broth until the soup reaches your desired consistency and richness. For our household, 1/2 cup was absolutely perfect for eight generous servings!

A Thought on Cream and Wholesomeness

Observing the addition of 1/2 cup of cream might initially lead you to believe it’s a substantial amount, especially if you’re mindful of calorie intake. However, it’s essential to consider that this recipe is designed to yield a generous eight servings. When distributed across these portions, it breaks down to approximately just one tablespoon of cream per serving – a remarkably modest quantity for a soup that tastes so decadently rich and creamy. Furthermore, it’s worth noting that this soup itself is entirely oil-free (excluding the optional croutons), making it a surprisingly light yet deeply satisfying option for any meal. If you’re seeking an equally delightful dairy-free alternative, coconut cream presents an excellent choice. While I haven’t personally experimented with it in this specific recipe, its inherent creaminess and subtle sweetness suggest it would be a delicious substitution, beautifully complementing the vibrant Cajun spices.

The Essential Garnish: Homemade Fried Garlic Croutons

Please, I implore you, whatever you do, do not serve this incredible Instant Pot Cajun Butternut Squash Soup without a generous scattering of homemade fried garlic croutons. They are far more than a mere optional garnish; they are an utterly essential component that elevates the entire dish, adding both flavor and crucial textural contrast. The process of crafting them is wonderfully simple and yields incredibly rewarding results:

1. **Infusing the Oil:** In a medium skillet, heat 3-4 tablespoons of good quality olive oil over medium-low heat. Add 2 lightly smashed cloves of garlic. For an extra layer of aromatic complexity, you can also toss in a few sprigs of fresh thyme at this stage. Allow the garlic to gently sizzle for a few minutes, slowly infusing the olive oil with its irresistible aroma. Once the oil is fragrant, carefully discard the garlic cloves (and thyme, if used).
2. **Frying to Golden Perfection:** Increase the heat to medium. Add 2 cups of diced, day-old French bread (or any other sturdy, slightly stale bread works beautifully). Toss the bread cubes frequently in the fragrant garlic-infused oil, ensuring they brown evenly and crisp up beautifully on all sides until they are golden-brown and delightfully crunchy.
3. **Season and Serve:** Once perfectly golden, remove the croutons from the skillet and transfer them to a paper towel-lined plate to drain any excess oil. Immediately season them with a pinch of salt while they are still warm.

This entire process takes a mere 10 minutes, and I wholeheartedly promise you, it’s absolutely worth every second of effort. My absolute favorite part of enjoying this soup is when some of those crispy croutons gently fall into the warm, creamy soup, slowly soaking up its flavors and creating a delightful contrast of semi-crunchy, semi-soup-soaked bites. Be forewarned: it’s wise to make a little more than you initially think you’ll need, because these wonderfully flavorful morsels have a delightful tendency to disappear remarkably quickly from the plate! GAH, they are truly the absolute best accompaniment!

Why This Soup Will Become a Beloved Staple in Your Kitchen

This Instant Pot Cajun Butternut Squash Soup is far more than just another recipe; it’s a brilliant solution for crafting delicious, healthy, and incredibly easy meals. Its remarkable adaptability for meal prepping, the delightful way its flavors deepen and evolve over time, and the sheer simplicity of its preparation in a pressure cooker all combine to make it an invaluable and much-loved addition to your culinary repertoire. Whether you’re searching for a quick and satisfying weeknight dinner, a comforting and flavorful lunch to take to work, or an elegant starter that is sure to impress your guests, this soup delivers exceptional taste and ease every single time.

So go ahead, confidently toss all these simple, wholesome ingredients into your pressure cooker and allow it to work its culinary magic. Prepare to elevate your daily lunches and cozy dinners with this extra special, beautifully flavored, and incredibly easy soup. You will absolutely not regret making this delightful dish – it’s a guaranteed crowd-pleaser and a personal favorite!

Yield: 8 (approx. 1 cup servings)

Instant Pot Cajun Butternut Squash Soup

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Cajun butternut squash soup made in the instant pot. This recipe uses cajun flavors along with butternut squash to create a silky, smooth soup. Top it off with my homemade garlic croutons!

Ingredients

• 2 pounds of butternut squash, cleaned and diced*
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 stalks of celery, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 2 cups chicken or vegetable broth
• 1-8 ounce can tomato sauce
• 3-4 teaspoons cajun seasoning
• 1/2 cup heavy cream or coconut cream
• garlic croutons (see notes)

Instructions

1. Instant Pot Method: Add everything except the heavy cream into the Instant Pot. Begin with 3 teaspoons of Cajun seasoning for a mild-to-medium spice level, or add 4 teaspoons if you prefer it spicier. Close the lid, hit the manual button (or Pressure Cook button), set it to high pressure, and cook for 30 minutes. Once cooking is complete, allow a natural pressure release (NPR) for 10 minutes before venting any remaining pressure (quick release – QR). You can vent immediately (QR) if you are in a hurry.
2. Slow Cooker Method: Spray a 6-quart or larger slow cooker with non-stick spray. Add in all the ingredients except the heavy cream. Cook on high for 4-5 hours or on low for 7-8 hours. The squash is done when it can be easily pierced with a fork.
3. Finish the Soup: Carefully remove the bay leaves. Blend the soup until wonderfully smooth using an immersion blender directly in the pot, or transfer the soup in batches to a conventional blender and blend until silky smooth. Return the blended soup to the Instant Pot or slow cooker and stir in the cream. Adjust with additional cream or broth as desired to reach your preferred consistency and richness. It was perfect for us as is!

Notes

• For 2 pounds of cleaned and diced butternut squash, start with a whole squash that weighs approximately 2 1/4 – 2 1/3 pounds before peeling. Chop the squash into uniform 1-inch pieces to ensure it cooks perfectly in 30 minutes (in the Instant Pot).
• Garlic Croutons: To make homemade garlic croutons, heat 3-4 tablespoons of olive oil in a skillet over medium-low heat. Add 2 smashed cloves of garlic (and optionally, a few sprigs of fresh thyme). Let the garlic sizzle gently for a few minutes to infuse the oil, then discard the garlic. Increase the heat to medium and add 2 cups of diced, day-old French bread. Toss the bread cubes frequently, allowing them to brown and crisp up evenly on all sides. Remove the golden croutons to a paper towel-lined plate to drain, and season immediately with salt.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!