This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.

This easy acorn squash soup recipe is perfect for the fall and holiday season. With a few simple steps, thanks to the high pressure of the instant pot, this soup is ready in minutes.

Acorn squash soup with squash seeds, and toasted bread on the side

It’s that time of year when the leaves start to change and there’s a slight chill in the air when we roll into what I lovingly refer to as soup season. I love cozy soups, and this is one of my favorites with its warm spices and the creamy, fully satisfying blend of vegetables. It boasts the best flavors of fall using whole acorn squash, apple, and carrots. I love growing winter squashes in my garden, so having a variety of ways to enjoy squash is top of the list. I’m confident you will love this silky smooth soup too!

This creamy acorn squash soup recipe is customizable, already being whole 30 compliant, paleo, it could easily be made vegan for those with dietary restrictions.

Ingredients for Creamy Instant Pot Acorn Squash Soup

Acorn squash, cut in half
Cored apple, cut into cubes
Roughly chopped carrots
Diced onion
Minced garlic cloves
Olive oil
Chicken broth or bone broth
Salt
Cinnamon
Nutmeg
Thyme
Unsweetened full fat coconut milk

Instructions for Creamy Instant Pot Acorn Squash Soup

First, wash the squashes to remove any dirt. Then cut the squash in half. I’ve found the easiest way to cut a squash is with a sharp knife and a cutting board. Start by cutting the top off of each acorn squash right under the stem. Then with the cut side down, cut from the pointy end of the squash down through the center in half. Repeat with the second squash. Scoop out the seeds and insides using a large spoon or an ice cream scooper.

Arrange the acorn squash halves into a steam basket, trivet or sling and place inside of the electric pressure cooker. Add 1 cup of water and then place the lid closed with the valve to the center position. Set on manual for 6 minutes. You will hear the instant pot heat up, and when there is enough pressure inside, the valve will be pushed closed. Then the timer will start to countdown. Once 6 minutes are up, open the valve on top using the quick release method to release the pressure. Be careful when releasing as the steam will be hot, and make sure that the steam has plenty of space to vent away from cupboards.

Using a tong, remove the squash from the instant pot into a bowl or on a cutting board. Let the squash cool slightly to make it easier to handle when removing the meat of the squash. Pour out the cooking liquid from the instant pot into a small bowl and reserve, we will be adding this back into the soup.

Set the instant pot to sauté mode and add a little olive oil to the bottom of the pot to melt. Add diced onion and cook until translucent, 3-5 minutes. Then add the minced garlic and cook for 1 more minute.

Instant pot filled with apple, onion, carrots, and cooked acorn squash

Add the scooped meat of the squash back into the instant pot along with the remainder of the ingredients except the coconut milk. Replace the lid and set for 5 minutes on manual with the valve positioned to the center.

When the timer is up, open the valve again using the quick release method to release the pressure. Remove the lid and add the coconut milk. There are a variety of ways to puree the soup until its smooth and creamy. An immersion blender is the easiest ways because you can blend right in the pot. Otherwise, you can also use a food processor or a regular blender. Blend in small batches while allow the steam to escape while blending.

Ladle into a bowl and add a drizzle of olive oil or coconut cream and enjoy!

Creamy Instant Pot Acorn Squash Soup Notes

Save the acorn squash seeds and roast them while the soup is in the instant pot or use pumpkin seeds for a yummy garnish for the top of the soup.
The coconut milk can easily be replaced with heavy cream.
To make vegan substitute the chicken broth with vegetable broth.
If you’d like to add a bit of heat to this creamy soup, sprinkle a few red pepper flakes into the instant pot when cooking.
My favorite ways to eat this soup is to serve with a grilled cheese sandwich, a side salad or a thick slice of sourdough bread slathered in butter.
Store leftovers in an airtight container and place in the refrigerator. Best eaten within 3-5 days.

Creamy acorn squash soup in bowl with drizzle of coconut milk and roasted seeds

I hope you love this recipe as much as my family does. I’d love to hear from you! Please rate the recipe, leave me a comment below and share with a friend so they can enjoy this Creamy Acorn Squash Soup too! Don’t forget to tag your photos #Lockremhomestead over on Instagram!