This post may contain affiliate links. Please see our disclosure policy.
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 Instant Pot 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 ingredient quantities and 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
After giving this butternut squash soup a try, browse my collection of Instant Pot soup recipes or try another favorite from below:
- 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
Video
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 grated nutmeg
- ½ teaspoon freshly grated ginger root
- 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 extra virgin olive oil and let heat. Once heated, add 1 small yellow onion (minced) and sauté until soft and translucent, about 3 minutes. Add in 2 cloves garlic (minced) and sauté for 1 minute longer. Hit cancel to turn off the sauté function.
- Add2 cups apple cider or apple juice 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 vegetable broth, 5 cups cubed butternut squash, 1 teaspoon cinnamon, ½ teaspoon curry powder, ¼ teaspoon grated nutmeg, ½ teaspoon freshly grated ginger root1 teaspoon kosher salt, and ½ teaspoon 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 ½ cup heavy cream if using and blend or whisk until well combined.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor is delicious! I used a bonbon squash. It yielded nearly 6 cups of squash, but my soup is still very thin.... any suggestions?
Hi Belinda! I am glad you enjoyed the flavor. My guess is that the bonbon squash has a lot more water content than a butternut squash, therefore it would water the soup down a bit. To remedy, you could make a roux with butter and flour and then pour soup in and simmer until thickened.
I love butternut squash soup, but don't have an Instant pot. Could you please tell me instructions for making this in a crock pot?
Hi Carol! I would actually suggest just making on stove top--that will be the fastest way. Saute the onion in oil over medium high heat until is oft and translucent, about 3 minutes. Add in garlic and saute for 1 minute longer. Add cubed butternut squash, apple cider, stock, and seasonings. Bring to a boil, then reduce heat, cover, and simmer until squash is soft, stirring occasionally. It should take about 20-25 minutes. Puree soup in batches in the blender (or using immersion blender) and then return to pan. Add in yogurt or cream if using and heat until warm. Serve 🙂
I just added this to my meal plan for the week. I can't wait to try it. Do you suggest anything specific to go with it (a salad or sandwich? A fruit spread? Or just bread?)
Hi Sarah! I love serving this with homemade bread and a salad. Personally, I really like to serve with a seasonal fall salad, like Brussels Spouts Salad, Kale Apple Salad, or Butternut Squash Salad (if that is not too much squash for you😉) I hope you enjoy!
I have cooked frozen butternut squash ...can I use that? How much would I use ...it is all mashed before frozen?
Hi Mary! I have not tried using mashed frozen butternut squash--I would cook for 8 minutes on high pressure. Just keep in mind that it will take longer for your Instant Pot to come to pressure when using frozen food. Just be sure to add in the stock and then the squash to help prevent a burn warning. Also, I would decrease the apple cider to 3 cups for pre cooked squash. Enjoy!
I just tried this yesterday and *wow* what a wonderful flavor. I used 100% apple juice instead of apple cider, omitted the greek yogurt and added heavy cream to taste and a sprinkling of black pepper in our bowls upon serving. My wife just loves it and said to me, "don't change anything." "This is the first time I will say follow the recipe exactly."
Thank you for such a great recipe.
I love hearing that you and your wife enjoyed Ron! Thank you for taking the time to review 🙂
Can I use frozen butternut squash?
Yes Cher and cook time will remain the same. Enjoy!
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.
Yes Dawn! Pumpkin would be delicious! I hope you enjoy!