Instant Pot Butternut Squash Soup: This is the BEST recipe for Butternut Squash Soup. This healthy soup is a copycat recipe of Panera’s Butternut Squash soup with a vegan option.
My husband adores Panera’s soups. From Broccoli Cheddar to the Seasonal Butternut Squash Soup, he will order their soups even if it is 100 degrees outside.
I have made my own lightened up version of Panera’s Broccoli Cheese Soup, but with the fall season upon us, it was time to make Butternut Squash Soup.
Instant Pot Butternut Squash Soup
Made with rich spices, creamy butternut squash and sweet apple cider, this easy soup recipe is a recipe that my entire family enjoys.
The cinnamon and nutmeg give this naturally sweetened soup depth, while the the curry powder adds a rich and distinctive flavor to this squash soup.
How To Make Butternut Squash Soup in Pressure Cooker
Step One: Saute Veggies
- Turn Instant Pot to Saute Function.
- Once Instant Pot reads, HOT, add in olive oil.
- Add onions and saute until soft and translucent, about 3 minutes.
- Add in garlic and saute for 1 minute longer.
Step Two: Pressure Cook Soup
- Add squash, spices and liquid to sauteed veggies.
- Close pressure cooker and seal vent knob.
- Set to cook on High Pressure for 15 minutes.
Step Three: Puree Soup
- Once cook time has elapsed, let pressure release naturally for at least 10 minutes.
- Open instant pot and puree soup until creamy, using an immersion blender.
- If you don’t have an immersion blender, transfer soup to a blender to blend until smooth.
- If desiring a creamy soup, add in Greek yogurt or Heavy Cream at this time and blend again.
Step Four: Serve
- Serve this Apple Squash Soup with toasted pumpkin seeds if desired.
Storing Butternut Squash Soup
- This squash soup will keep in fridge for 3-4 days.
- It does not freeze well after the addition of yogurt or cream, so is not recommended.
Tips on Easy Butternut Squash Soup
- To mimic the taste of Panera Butternut Squash Soup, curry powder is necessary. HOWEVER, I prefer this soup without the curry powder for a more mild squash and apple soup.
- Use 1 teaspoon minced garlic in place of garlic cloves.
- Instead of yogurt, feel free to add in cream cheese or half and half or heavy cream, or omit dairy altogether in this for a Vegan Butternut Squash Soup.
- Use 100% apple juice in place of apple cider if desired.
- Instead of using an immersion blender, you can transfer the butternut squash soup to a blender, just be sure to let the hot air vent out the top of the blender and cover with a towel to keep soup from flying all over kitchen.
- Do not use powdered ginger, only fresh ginger works to not overtake the flavors in the Butternut Squash Soup.
Copycat Panera Recipes
- Instant Pot Mac and Cheese
- One Pot Macaroni and Cheese
- Healthier Panera Broccoli Cheese Soup
- Mini Breakfast Quiche
Easy Butternut Squash Soup Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Instant Pot Butternut Squash Soup
Ingredients
- 1/2 tablespoon olive oil
- 1 small onion minced
- 1 large butternut squash peeled and cubed into 1 inch cubes (about 4-5 cups)
- 2 cloves garlic minced
- 4 cups apple cider 100% natural, no sweeteners added
- 1 cup vegetable stock
- 1 teaspoon cinnamon
- 1/2 teaspoon curry powder see note
- 1/2 teaspoon ginger root grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup plain Greek yogurt optional
Instructions
- Turn Instant Pot to saute. Once pressure cooker is heated, add in olive oil.
- Add onions and saute until soft and translucent, about 3 minutes. Add in garlic and saute for 1 minute longer.
- Add cubed butternut squash, apple cider, stock, and seasonings.
- Seal instant pot and set to sealed.
- Cook on high pressure for 15 minutes. (Hit manual button and adjust 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.
- Add in yogurt if using and blend until well combined.
Notes
- To mimic the taste of Panera Butternut Squash Soup, curry powder is necessary. HOWEVER, I prefer this soup without the curry powder for a more mild squash and apple soup.
- Use 1 teaspoon minced garlic in place of garlic cloves.
- Instead of yogurt, feel free to add in cream cheese or half and half or leave out altogether.
- Instead of using an immersion blender, you can transfer the butternut squash soup to a blender, just be sure to let the hot air vent out the top of the blender and cover with a towel to keep soup from flying all over kitchen.
To Make The Best Butternut Squash Soup, You May Need
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks so much for being a part of A Mind Full Mom!
Deb says
I love the fall and all of the soups and stews. This recipe looks magnificent! Thank you for another great recipe!
Kristen Chidsey says
Ah, thank you Deb!! I appreciate that
Linda W Flood says
I want to make this and I have precut squash. About how many cups would I use?
Kristen Chidsey says
Hi Linda! It will be about 3 cups of squash cubed. Enjoy!
Lori says
I found it a bit sweet, however I think I may have used to much precut butternut squash.
Kristen Chidsey says
Hi Lori, the apple cider will make this a bit sweeter, in the future, you can replace half the apple cider with chicken stock to make a bit more savory. Sometimes, I will add in 1 teaspoon minced garlic and omit curry for a more savory soup as well.
Libby says
I love my butternut squash recipe, but your recipe looks like one i definitely need to try!!!
Kristen Chidsey says
Oh I hope you do Libby! We love this recipe!
Lisa says
I understand there are several types of curry is there a specific curry spice you recommend? Also-I love the Panera soup but don’t usually love curry is there a spice would do instead of curry?
Kristen Chidsey says
Hi Lisa, I use a mild curry powder for this soup. It is the flavor that panera uses as well 🙂
gina lewis says
Hi,
this recipe look like a must try. I have butternut squash that I have already roasted in the oven. does this effect the time?
Thank you,
Gina Lewis
Kristen Chidsey says
Hi Gina! Yes, if your butternut squash is already cooked, I would only cook for 5 minutes on high pressure and then blend together. Enjoy!
Jaimie Chhu says
I found that 4 cups of apple cider vinegar made it to tart. But perhaps I was using older vinegar and it had fermented more.
Kristen Chidsey says
Hi Jaimie, the recipe calls for apple cider, not apple cider vinegar–they are 2 very different ingredients. I am sorry you misunderstood. The apple cider will make this soup much more enjoyable.
Dawn F. says
Could pumpkin be used in place of the butternut squash in this recipe? I have some roasted pumpkin in the freezer and I have heard that pumpkin and butternut squash can be interchanged sometimes.
Kristen Chidsey says
Yes Dawn! Pumpkin would be delicious! I hope you enjoy!
Cher says
Can I use frozen butternut squash?
Kristen Chidsey says
Yes Cher and cook time will remain the same. Enjoy!