This is easily one of my favorite soups to make during the colder months—it’s super cozy and full of goodness! The combo of sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, and fresh herbs is a total winner. Plus, topping it off with crispy bacon bits takes it to the next level.

Why I Love This Recipe:

• Quick and Easy: The best part? Using an Instant Pot® cuts the cooking time way down. Normally, roasting butternut squash can take anywhere from 30 minutes to an hour in the oven, but in the IP, it’s done in just 12 minutes!
• Super Flexible: This soup works great with not just butternut squash, but also sweet potatoes or sugar pumpkins. You can switch it up however you like.
• Freezer-Friendly: It makes a generous batch, so you’ll have plenty to freeze for an easy lunch or dinner later on.

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:

1. Set your 6-qt Instant Pot® to the high sauté setting. Add the diced bacon and cook for about 6-8 minutes, until crispy. Remove the bacon and place it on a paper towel-lined plate.
2. Add the onion to the pot and cook, stirring often, until it’s translucent (about 2-3 minutes). Stir in the garlic, sage, and thyme, cooking for another minute until fragrant.
3. Add the butternut squash, carrots, celery, apple, chicken stock, salt, and pepper. Set the Instant Pot® to manual, adjust to high pressure, and cook for 12 minutes.
4. Once done, quick-release the pressure, discard the thyme sprigs, and stir in the heavy cream.
5. Use an immersion blender to puree the soup to your desired consistency. Taste and season with more salt and pepper if needed.
6. Serve the soup immediately, topped with crispy bacon and fresh chives. Enjoy!

Instant Pot Butternut Squash Soup:

You can now whip up this creamy, velvety smooth soup in half the time with an Instant Pot®—quick, easy, and oh-so-delicious.

Tips and Tricks for Success:

• Fresh Herbs Are Key: While you can use dried herbs in a pinch, fresh herbs make a huge difference in flavor.
• Use Pre-Cut Squash: To save even more time, grab pre-cut butternut squash or sweet potatoes from the store.
• Stock Matters: The quality of your stock really affects the soup. Opt for unsalted or low-sodium varieties to control the salt content. Homemade stock is ideal if you have it!
• Blend It Well: Use an immersion blender or a regular blender to get that super smooth texture.
• Add Toppings: A sprinkle of chives or crispy bacon on top adds extra flavor, texture, and contrast.
• Switch It Up: Try sweet potatoes instead of butternut squash, or even mix both together for something different.

What to Serve with Butternut Squash Soup:

• Easy Garlic Parmesan Knots
• Red Lobster Cheddar Bay Biscuits
• Honey Whole Wheat Dinner Rolls
• Chicken Harvest Salad
• Roasted Sweet Potatoes

Tools You’ll Need:

• 6-qt Instant Pot®
• Immersion Blender

Instant Pot Butternut Squash Soup: Frequently Asked Questions

Can I substitute sweet potatoes for the butternut squash?
Absolutely! You can swap out about 2 1/2 pounds of sweet potatoes.

What is heavy cream?
Heavy cream (or heavy whipping cream) is rich, with about 36-40% fat. You can use half-and-half or whole milk as a substitute, but the soup won’t be as rich.

What if I don’t have an immersion blender?
No worries! A countertop blender (like a Vitamix or Blendtec) or a food processor will do the trick. If you’re using a regular blender, just let the soup cool slightly before blending and do it in batches.

What toppings can I add?
Toasted pumpkin seeds, fried sage leaves, sour cream (or Greek yogurt), heavy cream, or blue cheese crumbles would all be amazing choices.

Is butternut squash soup freezer-friendly?
Yes, it’s freezer-friendly! Just leave out the heavy cream before freezing, as cream soups can separate when frozen. Freeze the soup in individual bags, thaw overnight, and reheat on the stovetop. Add the cream and garnishes when you’re ready to serve.

What if I don’t have an Instant Pot?
If you don’t have an Instant Pot, no problem! You can easily make it on the stovetop using this version.