This delicious & creamy Instant Pot butternut squash soup is so quick and easy to make! Ready to serve in less than half and hour, it's the perfect fall soup that the whole family will love. Gluten-free and easy to make vegetarian.
If using bacon, saute chopped bacon in the Instant Pot using the Saute function and cook until brown and crispy, about 5 - 6 minutes. Transfer to a paper towel-lined plate. Skip this step if not adding bacon.
Heat olive oil in the Instant pot on ‘Saute’ setting. Add onion to pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, and nutmeg. Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes. When finished cooking, quick-release pressure.
Stir in heavy cream. Puree with an immersion blender until desired consistency is reached. Taste and adjust seasoning if necessary.
Serve immediately, sprinkled with cooked bacon.
Peel and de-seed the butternut squash before cubing and adding it to the pressure cooker.
To make this Instant Pot Butternut Squash soup dairy-free, you can substitute the heavy cream with coconut or almond milk or cashew cream.
To make it vegan or vegetarian, omit the bacon.
Let the soup cool completely before storing if making ahead of time.
Instant Pot Butternut Squash Soup
Amount Per Serving
Calories 259Calories from Fat 99
% Daily Value*
Saturated Fat 5g25%
Vitamin A 27971IU559%
Vitamin C 48mg58%
* Percent Daily Values are based on a 2000 calorie diet.