Instant Pot Butternut Squash Soup
Now you can make butternut squash soup recipe in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.
This is hands down one of my favorite feel-good, soul-warming soups. Loaded with sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, sage and thyme – all topped with crisp bacon bits.
And you can make this soup in just half the time with the help of your Instant Pot®.
With just a quick saute of bacon, you can set that aside to top your soup for serving. From there, you can saute your onions and herbs in all that bacon grease until they get wonderfully fragrant before throwing in the rest of your ingredients. Pressure cook for 12 minutes, boom, done. Add heavy cream and puree with an immersion blender (or blend in batches in a blender).
Top with reserved bacon and an extra drizzle of heavy creamy (if desired). So velvety smooth and so so good.
Instant Pot Butternut Squash Soup
Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.
Ingredients:
- 4 slices bacon, diced
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 4 sage leaves, minced
- 3 sprigs fresh thyme
- 1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
- 3 large carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1 Granny Smith apple, cored and chopped
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh chives
Directions:
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
- Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
- Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon and chives.
Did you Make This Recipe?
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Tay-Stee!! Made it as is and it was so good. Thanks for a reliable goodness!
I don’t have an IP. Can I make it on the stove? Do I need to add more liquid?
1 Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
2 Cook the soup: Add the butternut squash, apple, broth, and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
3 Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
4 Add seasonings: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
Make that one cup of water for the stove.
Help! I left the IP on for 20 minutes instead of 12 and when I finished the soup smelled funny and turned a brown color instead of bright orange. Did I over cook the soup or do you think the squash was bad (used pre-cut squash).
It looks very yummy and delicious
I just made this soup tonight and it was fantastic! I used precut butternut squash from Trader Joe’s (about 1.75 packs) and saved some time on the prep work. I ended up transferring it to my blender once it was done and then served it. I additionally added a few droplets of olive oil-y pesto on top after having a butternut squash soup at Gramercy Tavern in NYC which did the same. Looking forward to my leftovers with my extra bacon!
I used a whole onion, upped the garlic, used dried herbs and left out the cream because I didn’t have any. Delish!
Holy moly this soup is so good!! I like that you can be a little flexible with it. I accidentally used 1 full onion, only had thyme leaves instead of sprigs, and didn’t have sage and it still turned out great! SO GOOD!
If I’m feeling lazy and I want to used already diced butternut squash, how much should I use?
My son loves it. Delicious
I made this last night… was very tasty I did use half an onion and 2 small butternut squash… used vegetable stock and added the thyme and sage…after cooked and blended well I stirred in 1/3 cup coconut milk and 1 1/2 Tablespoons of honey with a little cinnamon sugar… like only 3/4 teaspoons… I will definitely make again
Oh wow. That sounds right up our alley!!! Trying to make it wfpb and that does the trick!
This is the most perfect fall soup; warm, savory, with a little sweet. I didnt even use heavy cream I used 1/2 cup dairy free milk and it was still super creamy! Everyone here is obsessed already
AMAZING!!! I used pancetta instead of bacon (because that’s what I had) and it was a great substitute, one i’ll probably continue to make. This is going to become a staple in our house this Fall and Winter.
This is excellent! No changes needed. Soooo good.
The soups always attract me. May I know in step 1, which level should I choose in the pot?
Is it ok if I skip the Sage? I have every other herb except for this.
can we omit the sage and thyme? I cant seem to find it at my grocery stores
Best butternut squash soup ever!!!
This will be my go to from now on. Easy, quick with instant pot and incredibly yummy!
I made exactly as recipe states, try this it’s definitely a winner!
My family LOVES this soup! My 14 year old request it all the time. It’s easy to prep, one dish, freezes perfectly and taste great. Thank you!
This was delicious! I added 1/3 cup sugar just for preference, but it was great without the sugar too. Topped with homemade croutons.
Same! I like mine sweeter so I added some brown sugar. 🙂
Delicious! Definitely my go-to recipe from now on!
Fantastic I made the recipe exactly as listed and it was just delicious. thank you.
Love this recipe! I make it often, adding red chili pepper flakes for a bit-o-spice. I usually toast the squash seeds to add to the bacon on top. Yummy.
Very good soup but Wish it would have given nutritional information for this recipe.
This is an amazing recipe! Only thing I did different was add 1 tsp Curry and 1 tsp Garam Masala. Will definitely be a regular meal in our house!
Turned out delicious! Thanks so much! Definitely will make again.
Hmm Butternut Squash soup seem a good pair with bread.
This soup is perfect! My sister and I tried this recipe and loved it. We thought the addition of a pinch of nutmeg really boosted the flavor. Thank you, Chungah!
Absolutely and totally delish! Note to self, cook a lot more bacon to sprinkle on top next time,
I added some red pepper flakes to add a little heat and toasted the squash seeds – made a delicious meal.
Oh – and I didn’t have heavy cream, so I added a couple of dollops of sour cream. Yum.
Excellent flavor. I will make this again. I really like all the veggies and the little touch of bacon.
So delicious and easy. I’ll be making this again and again.
What could I sub for the heavy cream that is dairy free?
@Maggie, you can use cashew cream. You’ll need a high speed blender or a food processor and 2 to 12 hours to soak raw cashews but it will be as close as you can get without resorting to coconut cream and the coconuty flavor of that.
Just use canned full fat coconut milk!Jamie
I liked the soup, but it had way too much pepper for my taste. Consider starting with half the amount–you can always add more.
Considering the recipe says “to your taste,” and doesn’t even give a measurement for the pepper, i don’t see why you’re making it seem like it’s the recipes error.. there is no “half the amount…”
@Emma, It literally says, “1/2 teaspoon of pepper” in step 3 AND “freshly ground black pepper, to taste” in the ingredients. It’s an easy miss when the recipe is inconsistent and the fact that it is easy to miss is confirmed by your remarks. It’s also easy to misjudge the potency of spices. There is nothing wrong with Claudia Burns’ review–only your perception of it.
I agree with you about the pepper – I think the 1/2 teaspoon called for in Step 3 is too much. I will make it again, but I think I’ll start with 1/4 teaspoon.
I made this soup tonight and it is delicious. Could have been a bit thicker so next time I will cut back on the chicken stock. The chopping is time consuming but it is all the time you need to spend on this recipe. I used rubbed sage and dried French thyme. Will definitely make this again!
This recipe was delicious and so simple – the seasoning is perfect. My family loved it !
This sounds delicious! What can I use as a heavy cream sub? I have a lactose problem. Thank you!
Jennifer, I’ve used unsweetened coconut milk in place of heavy cream and liked it just as well!
Is there any way you could please give me the directions for making this soup in a crockpot, or on the stovetop? I don’t have an I.P., nor do I have plans to purchase one since my kitchen is so tiny. I saw your butternut squash & bacon recipe, but this one has more veggies & herbs. Thank you!
You could use tahini as a dollop or make cashew cream.
Oops didn’t mean to double comment.
To make on a stovetop…basically follow the same plan as an IP but then let the whole recipe simmer for a while (until the squash is tender). Then blend it up.
You could also roast all the veggies together on 375* for about 20 minutes and then blend with the stock, then cook back in the stovetop and add the cream.