Photo of Creamy Instant Pot Summer Squash Soup by WW

Creamy Instant Pot Summer Squash Soup

SmartPoints® value per serving
Total Time
40 min
10 min
20 min
Mild, slightly sweet yellow summer squash is the star of this creamy soup. We pile it into an Instant pot with sautéed aromatics, broth, thyme, and uncooked chickpea pasta. The last ingredient is our secret to the soup’s thick, creamy texture once blended, and it lends a slightly nutty flavour, along with a protein and fiber boost as well. We call for an immersion blender to keep cleanup to a minimum. If you’d like a super-smooth soup, though, you can puree the mixture in a regular blender.


Olive oil

1 tbsp(s)

Uncooked onion(s)

1½ cup(s), chopped

Garlic clove(s)

2 clove(s), medium, minced

Fat free reduced sodium vegetable broth

4 cup(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s), divided

Yellow summer squash

1 pound(s), trimmed and coarsely chopped

Uncooked chickpea pasta

4 oz, rotini or penne

Fresh thyme

3 sprig(s), plus more for garnish


  1. Press Sauté on a 6-quart Instant Pot. When Hot is displayed, add the oil, onion, and garlic; sauté 5 minutes. Stir in the broth, salt, ¼ tsp pepper, squash, pasta, and thyme sprigs.
  2. Turn pot off. Lock lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 10 minutes.
  3. When the cook time is up, allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure by moving steam release valve to Venting position. Discard thyme sprigs. Puree soup in pot using an immersion blender. Ladle soup into bowls; garnish with remaining ¼ tsp pepper and thyme leaves.
  4. Serving size: about 1 ½ cups