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This single serving Instant Pot butternut squash soup is smooth, creamy, and made with simple ingredients. Cooked in a 3-quart Instant Pot, it comes together quickly and delivers rich flavor in a perfectly portioned bowl.
Featured Comment
“Extremely flavorful and just the right amount for one.”
– Connie
Why You’ll Love This Recipe
- Perfectly Portioned: This single serving Instant Pot butternut squash soup is made just for one, so there’s no waste and no leftovers to manage.
- Quick and Easy: The Instant Pot does most of the work, turning simple ingredients into a smooth, creamy soup with minimal hands-on time.
- Rich and Creamy Texture: Butternut squash cooks until tender under pressure and blends into a velvety soup with just a small amount of cream.
- Easy to Customize: Make it dairy-free, vegetarian, or add a little heat with simple ingredient swaps.
- Made in a 3-Quart Instant Pot: This recipe is designed for smaller pressure cookers, making it ideal for cooking for one.
This is the kind of soup I turn to when I want something comforting without a lot of effort. The Instant Pot makes the butternut squash incredibly soft, and once it’s blended, the soup becomes smooth and creamy with just the right balance of sweetness and savory flavor. It feels special enough to slow down and enjoy, even on an ordinary day, and I love that it’s perfectly portioned so you can make a pot just for yourself.
Enjoy your butternut squash soup with a warm French bread roll and a fresh tomato salad for a simple, satisfying meal. If you’re using your Instant Pot more often, be sure to try our single serving Instant Pot chicken noodle soup for another comforting, perfectly portioned option.
Ingredients and Substitutions
If you have any ingredients leftover from this single serving Instant Pot soup recipe, check out our Leftover Ingredients Recipe Finder.
- Pancetta: This recipe uses the rendered fat from 1 ounce of pancetta to sauté the vegetables, adding savory flavor without extra oil. If pancetta isn’t available, 1 to 2 strips of bacon work well as a substitute.
- Sage: Sage adds a subtle, earthy depth that pairs beautifully with butternut squash. I typically use 1 large fresh sage leaf, but 1/8 teaspoon of ground sage can be used instead.
- Carrot, Celery, and Onion: These vegetables build flavor in the soup, so don’t skip them. Use 1 small carrot, 1 small celery stalk, and about 2 tablespoons of chopped onion.
- Seasonings: Ground cumin adds warmth, while kosher salt and black pepper balance and enhance the natural sweetness of the squash.
- Butternut Squash: The main ingredient in this soup, butternut squash becomes tender in the Instant Pot and blends into a smooth, creamy texture.
- Chicken Broth: Low sodium chicken broth gives you better control over seasoning. For a vegetarian butternut squash soup, omit the pancetta and use vegetable broth instead.
- Cream: A small amount of cream gives the soup its rich, creamy finish. Half and half or whole milk can be used, but the soup will be less rich.
Tip: How to Cut Butternut Squash
Place the squash on a sturdy cutting board. Trim off the stem and bottom end. Peel the skin with a vegetable peeler. Cut the squash in half where the neck meets the round base. Slice the base in half lengthwise and scoop out the seeds. Cut the squash into evenly sized cubes.
Recipe Variations
This Instant Pot butternut squash soup is easy to customize with a few simple additions or swaps.
- Spicy Butternut Squash Soup: Add red pepper flakes or a few drops of hot sauce for gentle heat.
- Vegan Butternut Squash Soup: Skip the pancetta, use vegetable broth, and replace the cream with coconut milk for a dairy-free option.
- Root Vegetable Soup: Add diced sweet potato or extra carrots to the pressure cooker for a heartier soup with added natural sweetness.
- Thai-Style Butternut Squash Soup: Stir in a small amount of Thai red curry paste and use coconut milk for a lightly spiced, aromatic version.
- Butternut Squash and Apple Soup: Add one small peeled, diced apple to the pot for a subtle sweetness that complements the squash.
How To Make Instant Pot Butternut Squash Soup
See the recipe box below for ingredient amounts and full recipe instructions.
- Set up the Instant Pot: Use a 3-quart Instant Pot and select the Sauté setting on medium.
- Cook the Pancetta: Add the pancetta to the pot and cook, stirring occasionally, until crisp, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel lined plate and set aside.
- Sauté the Vegetables: Add the sage, carrot, celery, onion, cumin, salt, and pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the Squash and Broth: Stir in the butternut squash, then pour in the chicken broth.
- Pressure Cook: Press Cancel to turn off Sauté. Lock the lid in place and set the valve to Sealing. Cook on High Pressure for 25 minutes.
- Release the Pressure: When the cooking cycle ends, allow a natural pressure release for about 10 minutes. When the valve drops, carefully remove the lid.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Add the cream and blend again until fully combined.
- Serve: Ladle the soup into a bowl and top with the reserved pancetta. Serve hot.
Expert Tips
- Pressure Release: Let the pressure release naturally for about 10 minutes before opening the lid. This helps prevent splattering and allows the soup to settle.
- For Extra Creamy Soup: Use an immersion blender and blend until completely smooth. If the soup is too thick, add a splash of warm broth to loosen it.
- Dairy-Free or Vegan Option: Skip the pancetta, use vegetable broth, and replace the cream with full-fat coconut milk or cashew cream. A pinch of smoked paprika can add depth if desired.
- Adjust the Heat: Add a small pinch of red pepper flakes for gentle heat, tasting as you go.
Frequently Asked Questions
Yes. Frozen butternut squash works well in this recipe. There’s no need to thaw it first, and the cooking time stays the same.
This recipe is designed for a 3-quart Instant Pot, which is ideal for single serving and small batch soups.
Yes. The skin does not break down during pressure cooking, so peeling the squash before adding it to the Instant Pot is recommended.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch Instant Pot butternut squash soup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Instant Pot Butternut Squash Soup For One
Equipment
Ingredients
- 1 ounce pancetta -thinly chopped
- 1 large sage leaf torn
- ¼ cup chopped carrots (1 small carrot)
- ¼ cup chopped celery (1 celery stalk)
- 2 tablespoons chopped onions
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ¼ cup butternut squash -cut into 1-inch pieces
- 1 cup low sodium chicken broth
- 1 tablespoon heavy cream
Instructions
- Set a 3-quart Instant Pot to medium Sauté. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel lined plate.
- Add the sage, carrot, celery, onion, cumin, salt, and pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the butternut squash and chicken broth.
- Press Cancel to turn off Sauté. Lock the lid in place and set the valve to Sealing. Cook on High Pressure for 25 minutes. When the cycle ends, allow a natural pressure release for about 10 minutes. When the valve drops, carefully remove the lid.
- Use an immersion blender to puree the soup until smooth. Stir in the cream and top with the reserved pancetta.
- Serve hot.
Notes
- Pressure Release: Let the pressure release naturally for about 10 minutes before opening the lid. This helps prevent splattering and allows the soup to settle.
- For Extra Creamy Soup: Use an immersion blender and blend until completely smooth. If the soup is too thick, add a splash of warm broth to loosen it.
- Dairy-Free or Vegan Option: Skip the pancetta, use vegetable broth, and replace the cream with full-fat coconut milk or cashew cream. A pinch of smoked paprika can add depth if desired.
- Adjust the Heat: Add a small pinch of red pepper flakes for gentle heat, tasting as you go.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could you make this in a crockpot?? I don’t have an instapot
I haven’t tested this soup in a crockpot, so I’m not sure about any adjustments to the liquid, but it should work in theory! If you give it a try, I’d love to hear how it turns out.
Extremely flavor full and just the right amount for one. I did use bacon instead panchata (spelling) and I could not find my blender so I just ate it cubed very very good and I will be making this again. It is so wonderful to not have leftovers! Thank you for thinking of the one person recipes.
Simple to make and lots of great flavors.
I just made this in a regular pot and let it simmer a good half hour, add little extra milk to it and it was marvelous, thank you for a great recipe.
How much extra cream did you add?