Instant Pot Butternut Squash Soup is a delicious copycat version of Panera's Butternut Squash Soup. Made with rich spices, earthy butternut squash, and sweet apple cider, this easy Butternut Squash Soup recipe comes together in under 30 minutes for a fraction of the cost of Panera's famous soup!
Better than Panera
If you love Panera's Butternut Squash Soup, you must try this recipe for Instant Pot Butternut Squash Soup.
The flavors of this soup mimic the flavors of Panera's Squash Soup perfectly. It is creamy and earthy thanks to the butternut squash, sweet from the apple cider, warming from the cinnamon and nutmeg, and distinctive in flavor from the addition of curry powder.
But yet, this recipe for Instant Pot Butternut Squash Soup is BETTER than Panera's version.
Why? Because you can make this Instant Pot Squash Soup for pennies for serving with much less fat and calories. And because this cozy soup comes together almost effortlessly, you can enjoy it any time the craving strikes.
How to Make Instant Pot Butternut Squash Soup
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Saute the Onion and Garlic. Taking the time to sauté the onions and garlic in a bit of oil will help to deepen their flavors and mellow out the onion. It takes a few extra minutes, but the effort is well worth it.
- Deglaze Inner Pot. Any time you sauté ANYTHING in the inner pot, you must add in thin liquid and scrape off the bottom the inner pot. This is crucial for preventing a dreaded burn notice. For this recipe, I use a combination of apple cider (not apple cider vinegar!) and chicken or vegetable broth to create a sweet and savory broth that replicates the flavor in Panera's Autumn soup.
- Add Squash and Spices. Once the inner pot has been deglazed, stir in the cubed butternut squash, grated gingerroot, curry powder, salt, and pepper.
- Pressure Cook with Natural Pressure Release. Close pressure cooker and seal vent knob. Set to cook on High Pressure for 15 minutes. Once cook time has elapsed, let the pressure release naturally for at least 10 minutes. This is CRUCIAL, as doing a quick release of pressure will result in hot liquid spewing all over the kitchen.
- Blend Soup. After pressure has been released, it is time to blend the soup to give it its creamy consistency. You can opt to use an immersion blender and blend right in the inner pot OR transfer the soup to a blender to blend until smooth. If using a blender, be sure to leave the lid on the blender cracked to let steam escape.
- Add Cream. Adding a bit of cream (or plain yogurt) will make the soup taste oh so luxurious and help to thicken it up.
Serving Suggestions
Pair this Instant Pot Butternut Squash Soup with a Copycat Panera Turkey Sandwich or Copycat Panera Greek Salad for your own homemade version of Panera's famous take two.
Recipe Modifications
- Use Frozen Cubed Butternut Squash: Add 20 ounces of frozen squash right to the soup without defrosting. No changes to the cooking time is needed.
- Make it Lighter: Swap out the heavy cream for plain Greek yogurt, which will will add creaminess to the soup, yet keep the fat and calories on the lower side.
- No Apple Cider? You can use 100% apple juice or if you want a less sweet soup, use vegetable broth in place of the apple cider.
- Hate Curry? Simply omit the curry powder.
Storage Directions
- Refrigerate: To store leftover Instant Pot Butternut Squash Soup, allow the soup to cool slightly and transfer to an airtight container. Store in the refrigerator for up to 4 days. I don't recommend freezing this soup due to the addition of dairy.
- Reheat: Place individual servings in a heat-safe bowl, cover with a damp paper towel and heat in 60-second intervals until warmed through, stirring in between intervals.
More Delicious Instant Pot Soup Recipes
- Instant Pot Beef and Barley Soup
- Instant Pot Tomato Soup
- Instant Pot Ham and Bean Soup
- Instant Pot Chicken Orzo Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Lentil Soup
- Instant Pot Minestrone Soup
If you tried this Copycat Panera Instant Pot Butternut Squash Soup recipe, I would love to hear how you enjoyed this soup! Be sure to leave a review below!
Instant Pot Butternut Squash Soup
Made with rich spices, creamy butternut squash, and sweet apple cider, this easy Instant Pot Butternut Squash Soup is a delicious copycat version of Panera's Butternut Squash Soup.
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Servings: 8
Calories: 110kcal
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 small yellow onion minced
- 2 cloves garlic minced
- 2 cups apple cider or apple juice DO NOT USE APPLE CIDER VINEGAR!!!!
- 3 cups vegetable broth
- 5 cups cubed butternut squash cubed into 1-inch cubes (about 1 butternut squash)
- 1 teaspoon cinnamon
- ½ teaspoon curry powder see note
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon ginger root grated
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup heavy cream or Plain Greek yogurt
Instructions
- Turn the Instant Pot to sauté, add in ½ tablespoon of oil and let heat. Once heated, add 1 minced yellow onion and sauté until soft and translucent, about 3 minutes. Add in 2 cloves of minced garlic and sauté for 1 minute longer. Hit cancel to turn off the sauté function.
- Add 2 cups of apple cider to the inner pot, and using a wooden spoon or spatula, scrape up any browned bits on the bottom of the inner pot.
- Stir in 3 cups of vegetable broth, 5 cups of cubed butternut squash, 1 teaspoon cinnamon, ½ teaspoon curry powder, ¼ teaspoon nutmeg, ½ teaspoon grated gingerroot, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on high pressure for 15 minutes. (Hit the manual/pressure cook button and adjust the timer to 15 minutes by using + and - buttons.)
- Once pressure has released, allow for pressure to release for at least 10 minutes before manually releasing pressure.
- Using an immersion blender, puree soup until smooth. Alternatively, ladle the soup into a blender and carefully blend the soup in batches, leaving the lid cracked on the blender to allow steam to escape.
- Add in yogurt or cream if using and blend or whisk until well combined.
Equipment Needed
Notes
Frozen Butternut Squash: Add 20 ounces of frozen cubed butternut squash to the soup in place of the 5 cups of fresh cubed squash. No changes to the cooking time are needed.
Cream: Instead of heavy cream, feel free to add in plain Greek yogurt or half and half . Alternatively, leave it out altogether for a vegan-friendly recipe.
Apple Cider: Use apple juice or chicken or vegetable broth in place of the cider. Never replace the cider or juice with vinegar--it will ruin your soup.
Storage: Store leftover cooled soup in an airtight container in the refrigerator for up to 4 days. Do not freeze due to the addition of dairy.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 110kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 463mg | Fiber: 3g | Sugar: 12g | Vitamin A: 9970IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 1mg
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D. H.
This tastes nothing like Panera’s Autumn Squash Soup. Really disappointed that I wasted my ingredients. It’s not even that good. The broth overpowers the other flavors.
Kristen Chidsey
Hey! I hate hearing you didn't enjoy this soup. The broth shouldn't overpower anything. Did you use apple cider vinegar vs regular apple juice or cider?
Debi
Where’s the carrot? Panera lists it in their ingredients.
Kristen Chidsey
Hi Debi! This soup replicates the flavor of Panera Soup but does not claim to be an exact duplicate. Feel free to add a minced carrot if desired 🙂
Beth
I plan on using some frozen butternut squash that I cubed and froze. I notice above it says to just add it in and no change to cooking time, but in the notes below it says if using frozen to reduce the cooking time to 7 minutes. Could you clarify for me? Thanks!
Kristen Chidsey
Hi Beth! Sorry for any confusion, there is no need to reduce the cooking time. Simply add the frozen squash right to your soup and cook as directed.
Fern
I have made this countless time for a cancer patient. She has told me it help to regulate her. I also instead of the heavy cream use Bordens Eagle Brand sweetened condense Milk and since most of the time I keep forgetting the nutmeg I use Pumpkin pie spice. I have yet to add the curry. We love it.
Kristen Chidsey
That is so kind of you to cook for your friend---I am sure she is so grateful!
Carol
Made the recipe exactly as given. It was fantastic! Love the spice! Thanks for another great and healthy recipe.
Jaime Meline
When does the vegetable broth come in?
Kristen Chidsey
Hi Jaime! In step 3 it says to add stock and cider (stock is referring to broth here) sorry for that confusion!
Kate
I already put the cream and had planned on freezing it! Would it be bad if I still freeze it? I don’t want to waste it and only my dad and I like it which is one reason I wanted to freeze it for later on in the season. I definitely understood why you shouldn’t put in the cream if you wanted to freeze it, but ugh there is no way to eat all of it unless I freeze it. Haha! We don’t have that many family members under this roof!
Kristen Chidsey
Hi Kate--it is worth a try! After defrosting, you could blend the soup and strain for better consistency 🙂
Alison
We love this soup, thank you for this recipe!
Following up on the question of freezing it... after it's defrosted do I reheat and just add the yogurt in? Thanks!
Kristen Chidsey
That is correct! And thank you for sharing you enjoy!