Instant Pot Butternut Squash Soup

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

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: 8

Calories: 76

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
• 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. 

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!

To Make The Best Butternut Squash Soup,  You May Need

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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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