Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is a creamy, cozy dish made with sweet butternut squash, aromatic spices, and a touch of apple cider for natural sweetness. Inspired by Panera’s popular version, this soup is rich, velvety, and comes together quickly thanks to the Instant Pot. It’s the perfect recipe for a comforting weeknight dinner, a holiday starter, or meal prep for the week ahead.

Why You’ll Love This Recipe

This soup is a perfect blend of sweet, savory, and spiced flavors. The butternut squash provides natural creaminess, while apple cider or juice adds a subtle sweetness. Spices like cinnamon, curry powder, and nutmeg bring warmth, making each spoonful comforting and flavorful. Best of all, the Instant Pot drastically cuts down the cooking time, so you get a restaurant-worthy soup in just 30 minutes. It’s healthy, customizable, and can easily be made dairy-free or vegan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ tablespoon extra virgin olive oil

• 1 small yellow onion, minced

• 2 cloves garlic, minced

• 2 cups apple cider or apple juice (not vinegar)

• 3 cups vegetable broth

• 5 cups cubed butternut squash (about 1 medium squash)

• 1 teaspoon cinnamon

• ½ teaspoon curry powder

• ¼ teaspoon grated nutmeg

• ½ teaspoon freshly grated ginger root

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ cup heavy cream or plain Greek yogurt (optional)

Directions

1. Turn the Instant Pot to sauté mode. Heat olive oil, then add onion and cook until soft and translucent, about 3 minutes. Stir in garlic and cook for 1 minute. Press cancel to stop sautéing.

2. Pour in the apple cider or juice and scrape up any browned bits from the bottom of the pot.

3. Add vegetable broth, butternut squash, cinnamon, curry powder, nutmeg, ginger, salt, and pepper. Stir well.

4. Seal the Instant Pot lid and set to high pressure for 15 minutes. Once done, let the pressure release naturally for 10 minutes before carefully releasing the remaining pressure.

5. Using an immersion blender, puree the soup until smooth. If using a blender, blend in small batches with the lid slightly open to let steam escape.

6. Stir in heavy cream or Greek yogurt if desired, then blend or whisk until fully combined.

7. Taste and adjust seasoning before serving.

Servings and timing

• Yield: 8 servings

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Pressure Release: 10 minutes

• Total Time: 30 minutes

Variations

• Vegan: Skip the cream or replace it with coconut milk for a plant-based version.

• Extra Creamy: Add more cream or use half-and-half for a richer texture.

• Spicy: Add a pinch of cayenne pepper or red chili flakes.

• Herby: Stir in fresh thyme, rosemary, or sage for more depth.

• Quick Option: Use frozen butternut squash cubes—no change in cooking time needed.

Storage/Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until warm. This soup is best enjoyed fresh, as the dairy can separate if frozen. For a freezer-friendly version, prepare the soup without cream and add it after reheating.

FAQs

Can I use frozen butternut squash?

Yes, use about 20 ounces of frozen cubes. No need to adjust cooking time.

What if I don’t have apple cider?

You can use apple juice, vegetable broth, or chicken broth instead. Avoid vinegar.

Can I make this soup without an Instant Pot?

Yes, simmer everything in a large pot on the stove for about 25–30 minutes until squash is tender, then blend.

How do I make the soup vegan?

Omit the cream or substitute with coconut milk or a dairy-free yogurt.

Can I freeze this soup?

It’s not recommended if you’ve added cream or yogurt, but the soup without dairy freezes well for up to 3 months.

How do I thicken the soup?

Blend until smooth, then simmer uncovered for a few minutes to reduce. You can also add a small potato during cooking for extra body.

Can I make it spicier?

Yes, add cayenne pepper, curry paste, or a pinch of chili powder.

What toppings work well with this soup?

Try pumpkin seeds, croutons, a swirl of cream, or fresh herbs.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works if you don’t need the recipe to stay vegetarian.

How do I reheat leftovers?

Warm gently on the stove over medium heat, stirring occasionally, or microwave in short intervals.

Conclusion

Instant Pot Butternut Squash Soup is a creamy, flavorful, and nourishing dish that brings comfort to the table in just half an hour. With its sweet squash base, warm spices, and a touch of creaminess, it’s a versatile soup that works for cozy family dinners, elegant starters, or meal prep. Whether enjoyed as-is or customized with herbs and toppings, this soup is sure to become a seasonal favorite.