Instant Pot Butternut Squash in a serving bowl topped with cream and chopped bacon

Instant Pot Butternut Squash Soup

0 comments This post may contain affiliate links. We may earn money from the companies mentioned in this post.

This Instant Pot Butternut Squash Soup is made with butternut squash, apples, caramelized onions, carrots, celery, and a blend of spices. This dish is vegetarian, vegan, and dairy free. Butternut squash soup is one of my favorite soup recipes because it’s quick, easy, and full of flavor.

Instant Pot Butternut Squash Soup served with crumbled bacon, cream, and sliced bread

If you have ever been to Panera and tried any of their soups, you know how amazing they are! Soup recipes are one of my favorite things to eat in the Fall and Winter. The other night I was craving my favorite Panera Autumn squash soup, so I thought I would try to make a copycat version. I was so excited to have this delicious one pot soup made and ready to eat in 30 minutes. If you love this Instant Pot Butternut Squash Soup, you are going to love Crockpot Potato Soup and our Sweet Potato Chili Recipe.

Ingredients for Butternut Squash Soup

  • Olive Oil: I like to use extra virgin olive oil, but you can use vegetable or coconut oil if you prefer.
  • Onion: My favorite onions to use when cooking savory dishes, are yellow onions.
  • Minced Garlic: I like to use the minced garlic in a jar. It’s so easy to use and you always have garlic in the fridge.
  • Butternut Squash: Has a sweet, nutty taste that is similar to a pumpkin. This recipe calls for one large butternut squash.
  • Carrots: Adding carrots will add just enough sweetness to this soup.
  • Celery: When celery is cooked and soft, it adds a peppery flavor and a savory depth to your recipe.
  • Granny Smith Apple: I like the flavor that Granny Smith apples add to this recipe, but Golden Delicious apples also work well.
  • Vegetable Broth: Using vegetable broth makes this recipe vegan/vegetarian. Chicken broth can also be used as a substitute.
  • Coconut Milk: Has a mild, creamy flavor that adds a rich flavor to this soup. It’s also dairy free for those who cannot have dairy.
  • Salt and Pepper: Add more or less depending on your taste.
  • Cinnamon: Is a fragrant spice that brings out the natural sweetness of the butternut squash.
  • Curry Powder: Curry powder is a blend of spices that bring out a warm robust flavor in this soup recipe.
  • Nutmeg: This recipe calls for just a pinch of nutmeg. Add more if you prefer.

How to make Autumn Squash Soup in the Instant Pot

  • Set your Instant Pot to the high sauté setting. Add olive oil and chopped onions, stirring frequently until onions become translucent, about 2-3 minutes. Stir in minced garlic and continue sautéing for one minute.
  • Add chopped butternut squash, carrots, celery, apple, vegetable broth, coconut milk, salt, pepper, cinnamon, curry powder, and a pinch of nutmeg. Stir ingredients to combine.
  • Secure instant pot lid, select manual setting, adjust pressure to high, and set time for 15 minutes. When soup has finished cooking, fully release the pressure and remove the lid.
  • Puree with an emulsion blender or pour soup into an upright blender until it becomes creamy and smooth.
  • Serve immediately with cream, crumbled bacon, and chives if desired. Enjoy!
Ingredients for butternut squash soup in the instant pot

Stove Top Instructions

  • Add olive oil and onions to a large pot and sauté over medium-high heat until onions become translucent. Stir in minced garlic and continue to sauté for one minute.
  • Add chopped butternut squash, carrots, celery, apple, vegetable broth, coconut milk, salt and pepper, cinnamon, curry powder, and a pinch of nutmeg.
  • Bring mixture to a boil, cover, and simmer for 30 minutes or until veggies are soft.
  • Use an immersions blender or an upright blender until soup becomes creamy and smooth.
  • Serve immediately with cream, crumbled bacon, and chives if desired. Enjoy!
Instant Pot Butternut Squash Soup served with cream, crumbled bacon, and sliced bread

Topping ideas

  • Crumbled bacon
  • Chives
  • Croutons
  • Sour cream
  • Heavy cream
  • Greek yogurt (plain, non-fat)

How to freeze butternut squash soup

This soup is perfect to freeze and keep in you freezer for several months. Simply prepare soup as instructed below and allow it to cool completely. Pour soup into a large freezer safe ziplock bag and lay flat in your freezer. When ready to serve, thaw in the fridge overnight and place it in crockpot or warm it on a stove top.

How to cut butternut squash

Butternut squash can be a little intimidating to cut, but with a few easy steps you can peel and cut your squash without any problems. Simply peel your butternut squash with a potato peeler or a sharp knife. Slice of each end with a very sharp knife, and discard. Next, cut the squash in half lengthwise and remove the seed and stringy pulp using a large spoon. Cut each half into 1 inch slices, and then cut the slices into cubes. It’s very simple to do if you have a sharp knife to cut through the meaty squash.

Instant Pot Butternut Squash in a serving bowl topped with cream and chopped bacon

Instant Pot Butternut Squash Soup

April
This Instant Pot Butternut Squash Soup is made with butternut squash, apples, caramelized onions, carrots, celery, and a blend of spices. This dish is vegetarian, vegan, and dairy free. This butternut squash soup is one of my favorite soup recipes because it's quick, easy, and full of flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 136 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 Tbsp. olive oil
  • 1/2 medium onion, diced
  • 4 tsp. minced garlic
  • 2 1/2 lbs. butternut squash, peeled, seeded, and chopped
  • 3 large carrots, peeled and sliced into 1 inch pieces
  • 1 medium celery stalk, sliced into 1 inch pieces
  • 1 small granny smith apple, peeled, cored, and chopped
  • 3 cups vegetable broth
  • 1 (13.5) oz. can coconut milk
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. ground cinnamon
  • 1 tsp. curry powder
  • pinch of nutmeg

Instructions
 

  • Set your Instant Pot to the high sauté setting
  • Add olive oil and chopped onions, stirring frequently until onions become translucent, about 2-3 minutes.
  • Stir in minced garlic and continue sautéing for one minute.
  • Add chopped butternut squash, carrots, celery, apple, vegetable broth, coconut milk, salt, pepper, cinnamon, curry powder, and a pinch of nutmeg. Stir ingredients to combine.
  • Secure instant pot lid, select manual setting, adjust pressure to high, and set time for 15 minutes. 
  • When soup has finished cooking, fully release the pressure and remove the lid.
  • Puree with an emulsion blender or pour soup into an upright blender until it becomes creamy and smooth.
  • Serve immediately with cream, crumbled bacon, and chives if desired. Enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Serving: 2cupsCalories: 136kcalCarbohydrates: 21.2gProtein: 1.6gFat: 6.1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.7gSodium: 483mgPotassium: 532mgFiber: 4.3gSugar: 7.4gVitamin A: 379.1IUVitamin C: 39.9mgCalcium: 14mgIron: 5.7mg
Keyword Instant Pot Butternut Squash Soup, Panara Autumn Squash Soup, Panara Butternut Squash Soup
Tried this recipe?Let us know how it was!

Have you tried this recipe?

RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!

Also, if you share on INSTAGRAM, use the hashtag #modernmealmakeover and tag me (@modernmealmakeover) so we can stop by and give your post some love. Thank you!

Other favorite recipes

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating