Name: Instant Pot Butternut Squash Soup
Prep time: 20 min
Cook time: 12 min
Ingredients: 6 Slices Bacon (Thick); 1/2 Cup Sweet Onion (Diced); 3 Clove Garlic (Minced); 3-4 Sage Leaves (Fresh); 3-4 Sprigs Thyme (Fresh); 2 1/2- 3 Pounds Butternut Squash; 2-3 Carrots (Or 20 Baby Carrots); 2 Stalks Celery; 1 Granny Smith Apple; 4 Cups Chicken Broth; 3/4 Cup Whipping Cream (Divided); Pistachios; Craisins; Green Onions; Cooked Bacon

5 from 13 votes

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All the Fall flavors come together in this delicious Instant Pot Butternut Squash Soup Recipe. It’s both creamy, and savory and warms the soul in this delicious soup. Filled with Butternut Squash, Caramelized Onions, Celery, Carrots, and Apples and seasoned with Sage, Thyme, Garlic, Salt and Pepper. We give it a 10 out of 10 and even the grand baby adores this recipe.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

I love making this easy Fall soup in my Instant Pot because in a fraction of the time, I can be enjoying a hot bowl. The Instant Pot not only helps to cook quicker under pressure but it also makes the ingredients taste like they have slow simmered all day long for delicious flavor.

It’s delicious to top with bacon, toasted pistachios, Craisins, and even a drizzle of heavy cream. Trust, when I say the toppings add an additional party in your mouth and it’s delicious.

Let me help you make this soup quick and easily with a number of tips. Butternut Squash is a delicious vegetable that can be served many ways from roasting in cubes or even roasting in halves, It can also be prepared in the Slow Cooker or Crock Pot and even the Instant Pot. Butternut Squash is rich in vitamins and minerals. It has a sweet nutty flavor which is why it’s so good when served with nuts like pistachios or pecans.

Soups are among my favorite recipes in the Fall and Winter. Make sure to also take a look at these other fantastic Soup Recipes

Shopping List for Butternut Squash Soup

Bacon ~ Choose thick bacon
Sweet Onion ~ Substitute Yellow Onion if desired
Butter ~ Substitute Olive Oil if desired
Garlic ~ Diced or Minced
Sage leaves
Fresh Thyme
Butternut Squash
Large Carrots OR Baby Carrots
Celery
Granny Smith Apple
Chicken Broth
Whipping Cream

How to make Butternut Squash Soup

Begin by gathering ingredients and preparing work surface. I like to wash and dice, cube, or chop ingredients so I can throw everything into the Instant Pot easily.

Slice bacon into small bite size pieces. It’s easiest to cut bacon when it’s cold. Keep slices together and slice through at once. Quick and easy.

Is there a Trick to Peeling Butternut Squash?

I’m glad you asked, Yes, there is. Place squash in microwave for about 2 to 2 ½ minutes. Allow to cool for a few minutes so you can handle easily. Then using a potato peeler, peel the tough outer skin of the squash. The softened skin will easily peel. Slice squash open and using a large spoon scoop out seeds and discard. Dice in 1 inch cubes for soup recipe.

How to make Butternut Squash Continued

Dice Onions and Celery, Peel and chop apple and carrots and set aside.

Heat Instant Pot on Saute until it reads Hot. Add Butter and sliced bacon. Cook bacon until well cooked.

Remove bacon and add diced onions. Allow onions to cook until caramelized and translucent. Add Garlic, sage leaves and fresh thyme. Stir and allow to sauté for a minute. Turn Instant Pot Off.

Remove caramelized onions and herbs. Add ½ cup broth to deglaze bottom of Instant Pot. Using a flat wooden spoon scrape any stuck bits from bottom making sure the bottom is clear before proceeding.

Add diced celery, carrots, apple, butternut squash and remaining chicken broth and pressure cook for 12 minutes. Quick Release pressure and open lid.

Immersion Blender to blend cooked soup ingredients

Add whipping Cream and blend until smooth

Remove Thyme sprigs and Sage leaves. Using an immersion blender blend ingredients. Add ½ cup whipping cream and continue to blend until smooth.

Garnish with cooked bacon, Craisins, Chives, and a drizzle of whipping cream if desired. Serve Hot.

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Can Butternut Squash Soup be Frozen?

Allow soup to cool and Freeze Soup in single servings in Zip-Loc bags for up to 6 months.

Store soup in refrigerator for up to a week. Soup can be reheated on stove over medium heat or in microwave until desired temperature is reached.

Can you Eat Butternut Squash Raw?

Butternut Squash can be eaten raw. Slice or shave into ribbons. Squash can be marinated and used in salads or vegetable trays.

Melissa’s Produce

I received a huge box of fresh produce including fruits and vegetables from Melissa’s Produce. I live in a rural area that enjoys winter for many months. With short growing seasons finding quality fresh produce is difficult. I loved my box of produce and can’t wait to order more.

In this recipe I used Butternut Squash, Sweet Onions, Carrots and Apples which were all delicious on their own and added to the fantastic flavors in this homemade soup recipe.

More #FallFlavors Recipes Below:

Appetizers and Snacks

Caramel Pecan Clusters from An Affair from the Heart
Carrot Top Hummus from Savory Moments
Fall Charcuterie Board from Magical Ingredients
Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor's Adventures
Sweet And Spicy Roasted Nuts from Karen's Kitchen Stories

Breakfast and Baked Goods

Apple Cranberry Pecan Overnight Oats from Jolene's Recipe Journal
Cinnamon Apple Bread from Lemon Blossoms
Sweet Potato Pancakes from Cindy's Recipes and Writings

Soups and Salads

Instant Pot Butternut Squash Soup from Devour Dinner
Panera Autumn Squash Soup from The Fresh Cooky
Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
Butternut Squash And Bacon Risotto from SueBee Homemaker
Loaded Bacon And Kale Salad from Palatable Pastime
Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

Apple Cider Rubbed Pork Chops from That Recipe
Thai Butternut Squash Curry from Cheese Curd In Paradise
Butternut Squash Parmesan Pasta from Frugal & Fit
Grape & Gorgonzola Pizza from The Spiffy Cookie
Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

Butter Pecan Fudge from Take Two Tapas
Cinnamon Roll Cheesecake from Fresh April Flours
Easy Apple Crisp from Life Love and Good Food
Espresso Chocolate Chip Cookies from Books n' Cooks
French Apple Tart from Jen around the world
Individual Grape Crumble from Hezzi-D's Books and Cooks
Pumpkin Roll from House of Nash Eats
Pumpkin Snickerdoodles from Family Around The Table
Slow Cooker Apple Pear Crisp from Blogghetti

Butternut Squash Soup made in the Instant Pot

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5 from 13 votes