Name: Instant Pot Butternut Squash Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
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); 3 cups apple cider or apple juice (DO NOT USE APPLE CIDER VINEGAR!!!!); 2 cups vegetable stock; 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)

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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.

Looking for more Healthy Instant Pot Soup Recipes? Check out Instant Pot Beef and Barley Soup, Instant Pot Lasagna Soup, Instant Pot Ham and Bean Soup, and Instant Pot Chicken Noodle Soup.

This post may contain affiliate links, for full disclosure policy, please see privacy policy.

Instant Pot Butternut Squash Soup

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 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

Onion
Butternut Squash–peeled and cut into 1 inch chunks. For 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.
Cinnamon
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 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. Turn pressure cooker off.

Step Two: Pressure Cook Soup

Add stock and cider/juice to pressure cooker and scrape up any browned bits from 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 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, 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.
Serve.

Storing Butternut Squash Soup

This squash soup will keep in 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 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 all made in the pressure cooker.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Butternut Squash Soup, Instant Pot Butternut Squash Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Pressure Time: 15 minutes

Total Time: 20 minutes

Servings:

Calories: 76kcal

Author: Kristen Chidsey

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
3 cups apple cider or apple juice DO NOT USE APPLE CIDER VINEGAR!!!!
2 cups vegetable stock
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

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.
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.

Nutrition Facts

Instant Pot Butternut Squash Soup

Amount Per Serving

Calories 76 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 418mg18%

Potassium 149mg4%

Carbohydrates 15g5%

Sugar 12g13%

Protein 1g2%

Vitamin A 75IU2%

Vitamin C 2mg2%

Calcium 29mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

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Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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Instant Pot Butternut Squash Soup

This post may contain affiliate links, for full disclosure policy, please see privacy policy.

Instant Pot Butternut Squash Soup

Ingredients for Butternut Squash Soup