Instant Pot Butternut Squash Soup
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Now you can make butternut squash soup in just half the time in the IP! Quick, easy, and velvety smooth.
This is hands down one of my favorite feel-good, soul-warming soups during the colder months. Loaded with sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, and fresh herbs – all topped with crispy bacon bits.
why i love this recipe
- Made in just a fraction of the time. By using an Instant Pot® pressure cooker, this butternut squash soup comes together lightning fast. Roasting butternut squash takes 30 minutes to 1 hour in the oven, but the cooking time in the IP is just 12 minutes!
- Flexible recipe. The soup will come together so beautifully with butternut squash, sweet potatoes or sugar pumpkin.
- Freezer-friendly. This recipe yields a generous amount of soup, perfect for freezing for a quick and easy lunch or weeknight dinner down the road.
tips and tricks for success
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Grab pre-cut squash. To cut down on prep time even more, use pre-cut butternut squash or sweet potatoes.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Blend, baby, blend. With the help of an immersion blender or a countertop blender, the soup will yield an even creamier, smoother consistency.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of chives or some crispy bacon will certainly take your soup to the next level, adding more flavor, texture and contrast.
- Mix it up. Use sweet potato in place of butternut squash, or a blend of both.
what to serve with butternut squash soup
Instant Pot Butternut Squash Soup: Frequently Asked Questions
You can substitute about 2 1/2 pounds sweet potatoes.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
A countertop blender (such as a Vitamix or Blendtec) or food processor should do the trick! When using a countertop blender, cool the soup slightly and blend in batches.
Toasted pumpkin seeds, fried sage leaves, sour cream (or Greek yogurt), heavy cream, or blue cheese crumbles are all great options!
Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream and garnishes when serving.
No Instant Pot, no problem. Here is our favorite stovetop version!
Instant Pot Butternut Squash Soup
Ingredients
- 4 slices bacon, diced
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- 4 fresh sage leaves, minced
- 3 sprigs fresh thyme
- 2 ½ pounds butternut squash, peeled, seeded, and cubed
- 3 large carrots, cut into 1-inch pieces
- 1 rib 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
- ⅓ cup heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- 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.
Video
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