Home » Soups » Instant Pot Butternut Cauliflower Soup
Published: September 7, 2016Updated: April 26, 2022Author: Jenn Laughlin
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Grab your pressure cooker (or slow cooker!) and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Instant Pot Butternut Cauliflower Soupis sure to be a new Fall favorite!
Pressure Cooker and Slow Cooker instructions included.
Helloooooo September!
While everyone was out snagging their first Pumpkin Spice Latte of the season, I was curled up on the couch with a bowl of butternut squash soup.
It’s clear where my Fall loyalties lie.
I needed something quick and comforting and a hot steamy bowl of Instant Pot butternut cauliflower soup was a heaping bowl of perfection.
Ever the opportunist, I snagged my frozen stash of Fall veggies from the freezer and put them to work so I didn’t have to. And by work, I’m 100% referring to the always-daunting task of peeling and chopping a rock-hard butternut squash. It seems fitting that one of my favorite veggies would play so hardto get, right? Ugh what a pain! By using frozen butternut and cauliflower I was able to save time, money, hassle, and precious sanity.
After all, I don’t have much to begin with!
Of course you could also buy the fresh chopped butternut squash that the grocery stores start stockingthis time of year, or even opt for slaying that dragon all by yourself with some trusty knife skills.
In fact, why don’t you bring those baller knife skills over here and come help me in my kitchen!
So whether you follow suit with my shortcut du jour or make use of that beautiful butternut sitting on your counter, you’ve GOT to make this soup! Holy cow it’s delicious!
special diets and swaps
For a gloriously VEGANsoup, you can allow a spoonful or two of the soup to cool and give it a little taste test to decide if you want to add more broth or a creamy element like canned coconut milk or even a little almond milk. I’ve hadfriends try it withthis soupand they lovedthe results!
I opted forfrozenveggies for convenience without sacrificing flavor, but you can 100% use FRESH VEGGIESveggies, or a mixture of fresh and frozen too! Simply adjust cook times as needed. Fresh veggiestake a bit longer to cook but the deliciousness will remain the same!
GLUTEN-FREE?You’re good to go! This soup is GF and can be topped with anything from pumpkin seeds and cheddar to bacon and chives!
T-REX OPTIONS:Some readers have added sausage, shrimp, or smokedkielbasa to the soup and loved it. Feel free to follow suit if you’d like! Chicken broth and bouillon are also used with great results.
This butternut cauliflower soup is so super versatile, so deck it out with your favorite extras to flavor it as you please!
Tasty Toppings
Grab your favorite accoutrements and get sprinkling! Here are a few tasty topping ideas to get you started; add a few or a bunch!
- crumbled bacon (regular… turkey… veggie…) and cheddar cheese
- cinnamon sugar croutons (helloooo savory sweet!)
- garlic bread croutons
- a hearty drizzle of sriracha chili sauce
- parmesan and mozzerella cheese
- sour cream, cheddar, and chives
- chopped green onions
- pumpkin seeds
- sunflower seeds
- pesto
Or serve it with your favorite panini for dunking.However you serve it, this Instant Pot Butternut Cauliflower Soup is sure to rock your spoon!
Instant Pot Butternut Cauliflower Soup
Instant Pot Butternut Cauliflower Soup
Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!
4.80 from 40 votes
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Course: Soup
Cuisine: American
Keyword: Instant Pot Butternut Cauliflower Soup
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 cups
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 1 onion diced
- 1-2 tsp oil for sautéing
- 2-3 cloves garlic, minced
- 1 lb frozen cauliflower
- 1 lb frozen cubed butternut squash
- 2 cups vegetable broth (chicken broth works too!)
- 1 tsp paprika
- 1/2-1 tsp dried thyme
- 1/4-1/2 tsp red pepper flakes optional for a spicy kick
- ¼ tsp sea salt plus extra to taste
- ½ cup half and half, milk, or cream (see notes)
TASTY TOPPING + MIX-IN OPTIONS
- grated cheddar cheese
- crumbled bacon (regular… turkey… veggie…)
- sriracha or hot sauce
- parmesan and/or gouda cheese
- sour cream cheddar, and chives
- chopped green onions
- pumpkin seeds
- sunflower seeds
- croutons
- pesto
- green onion and cheddar are probably my favorite mix-ins for this soup – YUM!
TOOLS NEEDED:
- This recipe was developed for a pressure cooker like the Instant Pot – see post below for slow cooker instructions.
Instructions
Turn pressure cooker to sauté function and heat oil.
Sauté onion until tender and golden, adding the garlic towards the end.
Add cauliflower, butternut, veggie broth, and spices.
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!
Set to high pressure for 5 min.
Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
Once it’s complete, turn OFF then switch to vent to quick release the pressure.
The soup should take about 20-25 minutes from sauté to pressure release.
Add half and half (or your choice of dairy)
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.
Top with your choice of toppings and dig in!
Notes
See post below for slow cooker instructions – this soup works great in the crock-pot too!
I opted for half and half for this recipe, which is equal parts cream and milk. You can also use all cream or all milk if you’d like. Even cream cheese would work to add a little creaminess if you’re jonesin’ for it. All are delicious options, let your tastebuds (and the contents of your fridge!) be your guide. You can add a little, or a lot!
Go fresh OR frozen! I opted for frozen cauli and butternut to save time in the cooking and chopping department. Adjust cook times as needed if using fresh veggies, approx. 15 minutes on high pressure should do the trick! The general rule of thumb with pressure cooker soups is that you can always add more time as needed, so don’t fret if you’re new to using a PC. The forgiveness curve of soup recipes is almost always in your favor!
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Values are for each cup of soup and are calculated before topping options. Adjust as needed based on toppings and mix-ins and enjoy!
Nutrition
Calories: 100kcal, Carbohydrates: 16g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 446mg, Potassium: 553mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8490IU, Vitamin C: 54.2mg, Calcium: 80mg, Iron: 1.1mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
This soup will keep for up to 4-5 days in the refrigerator, as needed.Simply store the soup sans-toppings and add all your goodies upon reheating. Easy peasy!
slow cooker instructions
No pressure cooker? No problem! This Instant Pot Butternut Cauliflower Soup can easily be made in your handy dandycrock-pot. You can use frozen veggies, fresh veggies, or a mix of the two.
- Set slow cookerto high and add chopped cauliflower, cubed butternut squash, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt. Though it’s optional, for max flavor, sauté your onions and garlic first.
- Cover and cook for 4-5 hours on high.
- Once the veggies are fabulously tender, turn off the crock-pot and add your dairy. Blend using animmersion blender(my favorite space-saving + soup-saving appliance ever!) and you’re good to go. Add any additional seasoning to taste, then pile on the toppings and dig in!
If you get a chance to try this tasty Instant Pot Butternut Cauliflower Soup, let me know!Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
looking for more pressure cooker recipes?
- Smoky Chipotle Turkey and Sweet Potato Chili
- Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
- Vegetarian Lentil Tortilla Soup
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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