This creamy Instant Pot Butternut Squash Soup is easy, delicious and takes less time to make than other butternut squash soups thanks to the pressure cooker.
To add some crunch to this smooth and velvety squash soup, serve it with the tastiest Bacon Pecan Crumble topping!
For our family, every season is soup season! We never turn down a piping hot bowl of comfort soup! However, during fall we go absolutely crazy for Autumn squash soup. Butternut squash, kabocha squash, acorn squash, delicata or even pumpkin – we are all in!
Although we absolutely love making roasted butternut squash soup, on weekdays our time is so limited that we prefer making butternut squash soup in the instant pot.
Instant Pot Butternut Squash Soup
You may think there’s nothing that can compare to slow roasting butternut squash in the oven before blending it into a smooth and tasty soup (I thought that too). One of the benefits of pressure cooking is that the flavors are sealed-in developing a rich, deep and delicious taste.
This Instant Pot Butternut Squash recipe is made in less than 30 minutes! The ingredients are simple and the result is a creamy, silky, smooth, rich and tasty butternut soup that you can serve any day of the week or during the holidays.
Butternut Squash Soup Topping
My friend’s nephew, Carson, calls this unbelievably tasty topping “dinner granola”! When a little kid loves squash soup with an easy yet fancy schmancy topping, I know I have succeeded! Thank you Carson. You made my day!
This savory-sweet soup topping is so incredibly good! Bacon, brown sugar, pecans and fresh rosemary add crunch and lots of flavor to this simple Instant pot soup butternut squash and apple soup. The topping is optional but highly recommended.
Butternut Squash Soup Ingredients
For the Instapot Butternut Squash Soup:
- Oil and butter: I use olive oil. You can use unsalted or salted butter.
- Vegetables: Onions, carrots, celery, garlic.
- Squash: This butternut squash soup can also be made with any variety of fall or winter squash. A mixture of different types of squash also works.
- Apple: Apple gives this easy soup recipe a hint of sweetness. You can use any type of apple you have at home. We usually have galas and Fuji apples always available. Some of my favorite apples for cooking are granny smith and McIntosh. Whichever you choose to use for this soup is fine.
- Herbs: Fresh thyme is best. 1/2 teaspoon of dry thyme can be used if fresh is not available.
- Broth: Vegetable broth and chicken broth are excellent options.
- Heavy Cream or Half and Half: If you prefer, you can skip the dairy although it adds creaminess and richness to the soup. Coconut milk or almond milk can also be used.
For The Bacon Pecan Crumble Topping
- Brown Sugar
- All Purpose Flour
- Fresh Rosemary
- Cayenne Pepper
How To Make Instant Pot Butternut Squash Soup
For detailed instructions and timing, check the recipe card below.
- Turn the instant pot to saute mode, add the butter and oil. When heated, saute the onions, carrots and celery. Stir in the garlic and cook, stirring constantly for about 30 seconds. Press Cancel to turn off the Instant Pot.
- Stir in the butternut squash, chopped apple, thyme sprigs, stock, salt and ground black pepper.
- Close the lid and seal the pot. Cook on high pressure for 12 minutes.
- When done cooking, do a quick release. Open the pot and discard the thyme sprigs.
- Stir in the half and half (or cream) and mix to combine. You can blend the soup in a blender or do it directly in the pot with an immersion blender. Season to taste.
- If the soup consistency is too thick, you can add additional broth.
How To Make The Bacon Pecan Topping
- First, preheat the oven.
- In a skillet, cook the bacon until it starts to crisp. Don’t crisp it up too much as the bacon will finish cooking in the oven.
- In a mixing bowl, combine the brown sugar, all-purpose flour, pecans, melted butter, rosemary and ground cayenne pepper. Stir in the bacon and mix to combine.
- Bake until the pecans are golden brown.
This recipe for butternut soup can be made ahead. First cool the soup completely and keep it in an airtight container in the refrigerator for 2-3 days. To reheat, place it in a pot over medium-low heat. Add additional broth as needed.
The soup can also be made and kept warm in the Instant Pot for a couple of hours. This is always helpful during the holidays when oven and stove top space is limited.
Yes, you can freeze this soup for up to 3 months in a freezer-safe airtight container. If freezing the soup, don’t add any cream or Half and half. After defrosting, you can add the cream/Half and half while reheating the soup.
Squash Soup Flavor Variations
- Give this winter squash soup a Thai twist by using coconut milk, adding 2 tablespoons of red curry paste and some ginger.
- Add a teaspoon of curry powder.
- Make it Tex Mex! Add 1 teaspoon of ancho chili powder, 1-2 chipotle peppers in adobo sauce, a pinch of cumin and a pinch of ground clove. Garnish it with chopped cilantro, shredded cheddar cheese and sour cream or crema Mexicana.
Instant Pot Butternut Squash Soup Recipe Tips
- For a creamier and smoother soup, use a regular blender instead of an immersion blender
- You don’t need to oven roast the butternut squash to make this soup recipe.
- It is not necessary for you to use the Instant pot soup setting. Just set the pressure cooker to high pressure and set the timer.
- Make this creamy butternut squash soup vegetarian simply by skipping the topping. You can garnish the soup with pepitas, roasted pumpkin seeds, coconut milk or toasted pecans.
Take A Look At These Other Instant Pot Recipes
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Instant Pot Butternut Squash Soup with Bacon Pecan Crumble
For the Butternut Squash Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded and cubed (about 2 to 2.5 pounds)
- 1 large apple core and chopped (granny smith or McIntosh)
- 3 thyme springs
- 4 cups chicken or vegetable stock
- Salt and ground black pepper to taste
- 1/3 cup half and half or heavy cream
To Make the Bacon Pecan Crumble
- Preheat the oven to 325 degrees Fahrenheit.
- In a skillet over medium heat, cook the bacon until it begins to crisp up. Don't cook it until completely crispy as the bacon will bake with the rest of the crumble ingredients.
- Remove the bacon from the skillet and place it on a plate lined with paper towels.
- In a mixing bowl, mix the brown sugar, all-purpose flour, pecans, melted butter, rosemary and ground cayenne pepper until combined. Stir in the bacon and mix to combine.
- Place the pecan-bacon mixture on a baking sheet and bake for 15-18 minutes or until the pecans are golden and fragrant, stirring halfway through the cooking.
To Make the Instant Pot Soup
- Turn the instant pot to saute mode, add the butter and oil. When the butter is melted and the pot hot, add the onions, carrots and celery and saute, stirring frequently, until soften, about 3-4 minutes. Stir in the garlic and cook, stirring constantly for about 30 seconds. Press Cancel to turn off the Instant Pot.
- Stir in the butternut squash, apple, thyme sprigs, stock, 1 teaspoon of salt and 1/8 teaspoon of ground black pepper.
- Close the lid and seal the pot. Select manual setting; adjust pressure to high, and set the timer for 12 minutes.
- When done cooking, quick release the pressure according to the manufacturer’s directions. Open the pot and discard the thyme sprigs.
- Stir in the half and half (or cream) and mix to combine. Transfer the soup to a blender or using an immersion blender, blend the soup until smooth. If the soup is too thick, add additional broth until you reach the desired consistency.
- Season with salt and ground black pepper to taste. Serve hot, topped with the Bacon Pecan Topping.