Photo of Creamy Instant Pot Summer Squash Soup by WW

Creamy Instant Pot Summer Squash Soup

Points® value
Total Time
30 min
10 min
20 min
Don’t let the recipe title fool you: This thick, creamy soup is totally dairy-free. Mild summer squash goes into the Instant Pot with sautéed aromatics, stock, thyme, and a surprising key ingredient: chickpea pasta. Once it cooks in the stock and gets blended with the rest of the gang, the pasta thickens the consistency, lends mild nutty flavour, and boosts the protein and fiber in every bowl.


Olive oil

1 tbsp(s)


1½ cup(s), (about 1 large)


2 clove(s), large, finely chopped

Fat free reduced sodium vegetable broth

4 cup(s)

Yellow summer squash

1 pound(s), trimmed and coarsely chopped

Uncooked chickpea pasta

4 oz, rotini or penne

Fresh thyme

3 sprig(s), plus leaves for garnish

Table salt

1 tsp(s)

Black pepper

½ tsp(s), divided


  1. Press Sauté on a 6-quart Instant Pot. When Hot is displayed, add the oil, onion, and garlic. Cook for 5 minutes, stirring often. Stir in the stock, squash, pasta, thyme sprigs, salt, and 1⁄4 tsp of the black pepper.
  2. Press Cancel to turn off the pot. Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure. Set the cooking time for 10 minutes.
  3. When the cooking time is up, allow the pressure to release naturally for 5 minutes, then move the steam release handle to the venting position. Discard the thyme sprigs. Using an immersion blender, purée the soup in the pot. Divide the soup among bowls. Garnish with thyme leaves and the remaining 1⁄4 tsp black pepper.
  4. Serving size: about 1 ½ cups