Instant Pot Cauliflower and Butternut Squash Soup

Save the canned varieties for another day – this creamy and flavorful soup has an OptUP score of 79 and comes together in just 30 minutes!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 cups cauliflower florets
  • 3 cups butternut squash, cubed
  • 3 cups vegetable broth
  • 2 teaspoons paprika
  • 1⁄2 teaspoon red pepper flakes
  • 1⁄2 teaspoon salt
  • 1⁄2 cup heavy whipping cream
  • Cheese, to serve
  • Fresh chives, to serve
  • Pumpkin seeds, to serve


  • In Instant Pot on sauté function, sauté olive oil and onions until tender.
  • Add garlic, cauliflower, butternut squash, broth, paprika, red pepper flakes and salt.
  • Set Instant Pot to high pressure for 15 minutes with vent on “pressure.” Once complete, turn vent to quick release.
  • Add cream. Transfer to bowl; use an immersion blender to puree soup.
  • Serve with cheese, fresh chives and pumpkin seeds, if desired.