Instant Pot Butternut Squash Soup is the BEST recipe for Butternut Squash Soup. It is a copycat recipe of Panera’s Butternut Squash soup made for the pressure cooker that is easy to make, healthy, gluten free, and offers a vegan option.
Made with rich spices, creamy butternut squash, and sweet apple cider, this easy Instant Pot Butternut Squash Soup is healthy, and delicious Instant Pot Soup recipe that my entire family enjoys.
The flavors of this soup mimic the flavors of Panera’s Squash Soup. The cinnamon and nutmeg give this naturally sweetened soup depth, while the curry powder adds a rich and distinctive flavor to this squash soup. The apple cider adds just the right amount of sweetness and pairs beautifully with the butternut squash.
Ingredients for Butternut Squash Soup
- Butternut Squash–peeled and cut into 1-inch chunks. For a demonstration on how to cut butternut squash, check out this tutorial. Pro-Tip: It is often about the same price to buy pre-cut butternut squash and saves a lot of time when preparing butternut squash soup.
- Garlic–fresh or jarred minced garlic both work in this squash soup.
- Apple Cider–use 100% apple juice in place of apple cider if desired. Do NOT use apple cider vinegar, it will ruin your soup!
- Chicken or Vegetable Stock–both chicken and vegetable stock work equally well in this squash soup recipe.
- Curry Powder–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.
- Nutmeg–use fresh nutmeg and grate using a microplane. Do not use powdered ground nutmeg. If you don’t have fresh nutmeg, just omit it.
- Ginger–do not use powdered ginger, only fresh ginger works to not overtake the flavors in the Butternut Squash Soup. Use a microplane to grate the ginger root right into the pressure cooker.
- Greek yogurt–instead of yogurt, feel free to add in cream cheese, half and half or heavy cream, or omit dairy altogether in this for a Vegan Butternut Squash Soup.
How To Make Instant Pot Butternut Squash Soup
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. Turn pressure cooker off.
Step Two: Pressure Cook Soup
- Add stock and cider/juice to pressure cooker and scrape up any browned bits from the bottom of the Instant Pot.
- Add in squash and spices.
- 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 the pressure release naturally for at least 10 minutes.
- Open the 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, just be sure to leave the lid on the blender cracked to let steam escape.
- If desiring a creamy soup, add in Greek yogurt or Heavy Cream at this time and blend again.
- This squash soup will keep in the fridge for 3-4 days.
- Butternut Squash soup freezes for up to 3 months, as long as no heavy cream or Greek yogurt added to the soup. It does not freeze well after the addition of yogurt or cream, so is not recommended.
Copycat Panera Recipes
- Instant Pot Mac and Cheese
- One Pot Macaroni and Cheese
- Healthier Panera Broccoli Cheese Soup
- Mini Breakfast Quiche
- Copycat Panera Roasted Turkey, Apple, and Cheddar Sandwich
Instant Pot Butternut Squash Soup
- 1/2 tablespoon olive oil
- 1 small onion minced
- 1 large butternut squash peeled and cubed into 1 inch cubes (about 4-5 cups or a 3 pound squash)
- 2 cloves garlic minced
- 3 cups apple cider or apple juice DO NOT USE APPLE CIDER VINEGAR!!!!
- 2 cups vegetable broth
- 1 teaspoon cinnamon
- 1/2 teaspoon curry powder see note
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ginger root grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup plain Greek yogurt optional
- Add onions and saute until soft and translucent, about 3 minutes. Add in garlic and saute for 1 minute longer.
- Add in stock and scrape up any browned bits on the bottom of the inner pot.
- Stir in cubed butternut squash, apple cider, and seasonings.
- Seal the lid on the Instant Pot and be sure the vent knob is sealed. 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.
- Add in yogurt if using and blend until well combined.
- 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.
- Apple Cider/Apple Juice is not the same as apple cider vinegar. Never replace the cider or juice with vinegar--it will ruin your soup. If you don't have apple cider or apple juice on hand, use chicken or vegetable stock.
- See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.