This Instant Pot Butternut Squash Soup recipe has the perfect creamy texture and a slight sweet flavor that pairs perfectly with the optional savory bacon pecan crumble topping. Very easy to make in the electric pressure cooker, and ready in less than 30 minutes, this delicious soup is great for the cold weather.
The Best Butternut Squash Soup
A bowl of lusciously creamy butternut squash soup is nutritious, hearty and satisfying. On busy weekdays, when you are running against the clock to put dinner on the table, using your electric pressure cooker cuts the cooking time significantly but not the flavor.This delicious soup tastes as if it was simmered for hours!
The sweet, rich and nutty flavor of this easy butternut squash soup is incredibly satisfying. Although optional, a crunchy, smoky and salty bacon pecan topping makes this pressure cooker butternut squash soup even more delicious.
Why You’ll Love This Easy Butternut Squash Soup?
- Quick and Easy: Easy prep, hands off cooking and ready in less than 30 minutes.
- Healthy: Butternut squash is packed with vitamin A, B, C and E, is low in calories, high in calcium and fiber. This soup is also vegetarian (without the optional topping), and gluten-free.
- Make Ahead: This creamy soup reheats well and is also freezer friendly. Ideal for meal prep!
Butternut Squash Soup Ingredients
This is a partial list of ingredients and substitutions needed to make this soup recipe. For a full list of ingredients and quantities, check the recipe card below.
- Olive oil: You can use any other mild oil if preferred.
- Onion: Sauté onion is one of the building blocks of any great soup. Yellow onion or white onion work well.
- Garlic: I use fresh garlic, minced. Garlic paste is a good substitution.
- Butternut squash: This soup recipe uses one medium-sized raw squash, peeled and chopped.
- Apple: Instead of using ingredients like brown sugar or maple syrup, apple adds natural sweetness to the soup.Varieties like Granny Smith apple or Macintosh work well.
- Broth: I suggest using vegetable broth or chicken stock instead of water (which has no flavor!).
- Heavy Cream or Half and Half: To add richness and extra creaminess to the soup. For a vegan option, full fat coconut milk or cashew cream can be used.
Optional Soup Topping:
Since we love toppings, we decided to create a savory-sweet crumble to add texture to the creamy soup. Crispy bacon, brown sugar, toasted pecans and fresh rosemary meld together in a caramelized concoction that will knock your socks off!! A bit of cayenne pepper can be added for extra heat!
You can bake the topping in the oven while the soup cooks away. To keep the soup vegan, pepitas, pumpkin seeds or croutons make for a great and simple topping.
How To Make Butternut Squash Soup in the Instant Pot?
For detailed instructions and cooking times, check the printable recipe card below.
- Sauté vegetables: Using the sauté function, cook the onion, carrots, and celery in a combination of olive oil and butter, stirring frequently until the onions soften. Stir in the garlic and cook until aromatic.Press Cancel to turn off the Instant Pot.
- Add other ingredients: Stir in the butternut squash, apple, thyme sprigs, veggie broth, salt and black pepper.
- Cook on high pressure: Close the pod, secure lid and using the manual setting, select high pressure and set the timer for 12 minutes.
- Release pressure: When the pressure cook cycle is done, do a quick release according to the manufacturer’s directions. Open the pot and discard the thyme sprigs.
- Blend: Stir in the half and half or heavy cream. Using a hand immersion blender, a regular blender or a food processor, blend the soup until smooth.
- Serve: Check seasoning and add additional salt or pepper if needed. Laddle the warm soup into soup bowls and top with the savory crumble.
How To Make The Bacon Pecan Crumble Topping?
- Preheat the oven and then, cook the bacon until it starts to get crispy (it will crisp up more in the oven)
- In a mixing bowl or directly on a baking sheet, 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.
How Does Gordon Ramsay Make Butternut Squash Soup?
I have no idea! I love Chef Gordon Ramsey so I bet it’s delicious. Here is the recipe. Btw, give this instant pot butternut squash soup a chance. It’s delicious and I’m certain that Chef Ramsey would agree (He is my kids favorite chef btw. They tease me saying that they got their amazing cooking skills from him and not me. Go figure!)
How to Prepare Butternut Squash for Cooking on the Instant Pot?
Start by using a very sharp knife. That makes all the difference.
- Lay the squash on its side and cut the top stem and bottom end of the squash (about 1/4 to 1/2 inch of each side).
- Slice the squash lengthwise. That will leave you with two pieces.
- Scoop out the seeds.
- Using a peeler, peel off the skin (a small utility knife can also be used)
- Lay each piece flat, cut side down. Cut into strips and then into cubes.
How Can I Make this Butternut Squash Soup Vegan?
This pressure cooker butternut soup is already vegetarian. To make this soup vegan, substitute the butter with olive oil or use vegan butter. Instead of dairy, use full-fat coconut milk, oat cream or cashew cream. As for the optional topping, seeds, nuts or croutons can be added.
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.
Making Ahead, Storage, Freezing and Reheating
Can this soup be made ahead?
Yes, Butternut squash soup made in the pressure cooker can be made 2-3 days ahead and should be stored in an airtight container in the refrigerator.
How to store butternut squash soup?
To store butternut squash soup, cool the soup completely and keep it in an airtight container in the refrigerator for 2-3 days.
Can you freeze butternut squash soup?
Yes, you can freeze butternut squash soup before you add any dairy. Freeze for up to 3 months in a freezer-safe airtight container. Thaw out in the fridge overnight before reheating.
How to reheat Instant pot butternut squash soup?
Reheat this creamy butternut squash soup on the stove top, in a pot over medium-low heat. Add additional broth as needed. The microwave can also be used.
You can keep the soup in the instant pot warm for a couple of hours.This is always helpful during the holidays when oven and stove top space is limited.
Butternut Squash Soup Tips for success
- Make it vegan: This delicious pressure cooker butternut squash soup can be made vegan very easily. Substitute the butter with olive oil or use vegan butter. Instead of dairy, use full-fat coconut milk, oat cream or cashew cream. Top the soup with your favorite seeds, nuts or croutons.
- Make it extra sweet. For extra sweetness, you can add an additional apple. You don’t need to peel the apple.
- Add sweet potatoes: You can add a peeled and chopped sweet potato into the instant pot to add extra nutrients. You may need to add a little bit of extra broth if the soup gets too thick.
- Extra Smooth: For a creamier and smoother soup, use a traditional blender instead of an immersion blender.
- Gluten-Free: Without the optional topping, this soup recipe is gluten-free.
Take A Look At These Other Instant Pot Recipes
Email me this recipe for later!
Instant Pot Butternut Squash Soup with Bacon Pecan Crumble
Ingredients
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
For the Bacon Pecan Crumble
- 4 slices thick-cut bacon, chopped
- 3/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups pecans, roughly chopped
- 6 tablespoons butter, melted
- 2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon ground cayenne pepper (more or less to taste)
Instructions
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.
Recipe Notes
- Make it vegan: This delicious pressure cooker butternut squash soup can be made vegan very easily. Substitute the butter with olive oil or use vegan butter. Instead of dairy, use full-fat coconut milk, oat cream or cashew cream. Top the soup with your favorite seeds, nuts or croutons.
- Make it extra sweet. For extra sweetness, you can add an additional apple. You don’t need to peel the apple.
- Add sweet potatoes: You can add a peeled and chopped sweet potato into the instant pot to add extra nutrients. You may need to add a little bit of extra broth if the soup gets too thick.
- Extra Smooth: For a creamier and smoother soup, use a traditional blender instead of an immersion blender.
- Gluten-Free: Without the optional topping, this soup recipe is gluten-free.
- Freezer Friendly: To freeze, store this soup in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Your pressure cooker may take anywhere from 10 to 15 minutes to come to pressure before the cooking timer starts. The exact time varies depending on size, model, and the contents inside the pot. For this reason, we don’t include it in the total time shown above.
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