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Warm up with a bowl of delicious Instant Pot Butternut Squash Soup, tailor-made for one! This recipe is a luscious blend of butternut squash, pancetta, and spices, all cooked to perfection in an Instant Pot for a quick and fuss-free meal.

Why You’ll Love This Recipe

  • Quick and Easy: No more waiting around for hours; this recipe is done in a jiffy thanks to the Instant Pot.
  • Rich Flavors: The combination of pancetta, sage, and spices brings a depth of flavor that is hard to beat.
  • Customizable: Easily swap out ingredients to suit your taste or dietary needs.
Ingredients needed in and Instant Pot Butternut Squash Soup- chopped celery, garlic, onions, carrots, butternut squash, chicken broth in a measuring cup, sage, all next to a large cutting knife.

Ingredient Notes and Substitutions

This section provides a quick rundown of the ingredients used in this Instant Pot Butternut Squash Soup recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • Pancetta: We use the rendered fat from 1 ounce of pancetta to sauté the vegetables, eliminating the need for additional oil. If you don’t have pancetta, 1 or 2 strips of bacon work as a great substitute.
  • Sage: The earthy essence of sage adds depth to this soup. One large fresh sage leaf is my go-to, but you can also use 1/8 teaspoon of ground sage if fresh isn’t available.
  • Carrot, celery, and onions: These vegetables add a tremendous amount of flavor. Use 1 small carrot, 1 small celery stalk, and about 2 tablespoons of chopped onions.
  • Seasonings: Ground cumin, kosher salt, and black pepper.
  • Butternut squash: The star of the show!
  • Chicken broth: I prefer using low sodium chicken broth. If you’d like to make a vegetarian butternut squash soup, leave out the pancetta and use vegetable broth instead.
  • Cream: Cream makes this soup extra indulgent. You can substitute with half and half or whole milk but the soup will not be as rich and creamy with those substitutions.

Recipe Variations

Don’t be afraid to get creative and tweak the recipe to suit your personal tastes or dietary requirements. Here are some delicious variations to consider when making your Instant Pot Butternut Squash Soup.

  • Spicy Kick: Add a few dashes of hot sauce or a sprinkle of red pepper flakes for a spicy twist.
  • Vegan Option: Use coconut milk instead of heavy cream, and vegetable broth in place of chicken broth. You can also skip the pancetta or replace it with a vegan alternative.
  • Root Veggie Mix: Combine the butternut squash with other root vegetables like sweet potatoes or carrots for a different flavor profile.
  • Thai-inspired: Use coconut milk and add some Thai red curry paste for an exotic flair.
  • Apple Infusion: Add a peeled and diced apple along with the butternut squash to add a subtle sweetness to the soup.
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How To Easily Cut Butternut Squash: Step-By-Step Guide

  • Prep Your Work Surface: Place the butternut squash on a stable, large cutting board to ensure safety while cutting.
  • Trim the Ends: Using a sharp knife, slice off the top stem and the bottom end of the squash. These can be discarded.
  • Peel the Skin: Grip the squash firmly in one hand. With a sharp vegetable peeler in your other hand, peel away the skin in long, even strokes.
  • Divide at the Neck: Locate the neck of the squash, which is where the thinner end starts to expand into the larger bottom. Cut the squash in half at this point.
  • Seed Removal: For the thicker end, slice it lengthwise to open it up. Use a spoon to scoop out and discard the seeds and stringy pulp.
  • Cut into Pieces: Place the squash halves flat-side down on the cutting board. Cut them into your preferred sizes, whether that’s cubes, slices, or wedges.

How To Make Butternut Squash Soup

  • Instant Pot Setup: Before you start, familiarize yourself with your specific Instant Pot model’s settings by checking the manufacturer’s guide.
  • Cook Pancetta: Switch your 3-quart Instant Pot to medium sauté. Line a plate with paper towel for draining the pancetta later. Cook the pancetta in the pot, stirring now and then, until it turns crispy, roughly 5 minutes. Use a slotted spoon to transfer the cooked pancetta onto your lined plate.
  • Sauté Veggies and Spices: Add sage, carrots, celery, onions, cumin, salt, and pepper into the Instant Pot. Stir occasionally until the vegetables become tender, which should take around 5 minutes. Add in the butternut squash and pour in the chicken broth.
  • Pressure Cook: Disable the Sauté mode by hitting the Cancel button. Follow your Instant Pot’s guidelines for safely locking the lid and turn the valve to the Sealing position. Select high pressure cook for 25 minutes.
  • Natural Release: Once the cooking cycle is done, the Instant Pot will beep. Allow for a natural release, which should roughly take 10 minutes. For a quicker release, consult the manufacturer’s guide. The valve dropping signals that it’s safe to unlock and remove the lid.
  • Blend and Cream: Utilize an immersion blender to puree the soup until it’s smooth. Add in the heavy cream and blend some more. Top with the reserved crispy pancetta.

Expert Tip: An immersion blender is your best bet for a creamy, lump-free soup. Alternatively, you can pour the soup into a stand blender, but exercise caution, the soup will be hot.

  • Final Touch: Pour the blended soup into a bowl. Serve hot and enjoy!
  • Optional: Elevate your dish with some homemade croutons as an added treat.

Expert Tips

  • Consult Your Instant Pot Manual: Different Instant Pot models have unique settings. Always refer to the manual that came with your appliance for specific guidelines.
  • Safe Pressure Release: After the high-pressure cooking cycle ends, consult your Instant Pot’s manual for the correct quick release procedure. Wait for the cycle to complete fully before unlocking the lid. Beware of residual steam.
  • Dairy-Free Alternative: If you’re avoiding dairy, swap out the heavy cream for canned coconut milk or cashew cream for a non-dairy creamy texture.
  • Plant-Based Options: For a vegetarian or vegan version, skip the pancetta and use coconut cream or milk in place of heavy cream, and vegetable broth instead of chicken broth. To emulate the smoky flavor of pancetta, a sprinkle of smoked paprika works wonders.
  • Adjust Your Heat: If you like your soup with a bit of a kick, don’t hesitate to add a small pinch of red pepper flakes.
A bowl of butternut squash soup topped with homemade croutons next to a glass and bottle of red wine and a orange and grey cloth napkin all on a metal tray.

Frequently Asked Questions

How Do I Store Leftovers?

Store in an airtight container in the fridge for up to 4 days.

Can I Freeze Butternut Squash?

Certainly, you can freeze butternut squash and it holds up very well in the freezer. Here are the steps for successfully freezing butternut squash:

Peel and cut the butternut squash into your desired chunk sizes.

Lay the cut pieces on a baking sheet lined with parchment paper or wax paper, making sure they’re in a single layer to prevent clumping.

Place the baking sheet in the freezer until the squash pieces are fully frozen.
Once frozen, transfer the squash to a freezer-safe bag, sealing it tightly.

Your frozen butternut squash should maintain its quality for up to 6-8 months when stored properly.

Serving Suggestions

Soup is such a versatile dish, easily elevated with the right pairings. So, if you’re looking to transform this butternut squash soup into a full-on feast or just want to add some pizzazz, here are some irresistible serving ideas.

  • French Bread: Slice up some crusty French bread for a crunchy, classic side that perfectly complements the creamy, rich flavors of the soup.
  • Grilled Cheese Sandwich: Make a classic grilled cheese sandwich with sharp cheddar to contrast the sweetness of the butternut squash.
  • Parmesan Crisps: Add some extra cheesy goodness with homemade Parmesan crisps.
  • Chopped Mixed Green Salad: A chopped salad adds a burst of freshness and color to your meal. It’s an ideal counterbalance to the warm, creamy textures of the butternut squash soup.
Butternut Squash Soup in a bowl next to a glass of red wine and an orange and grey cloth napkin all on a metal tray.

What To Do With 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:

An overhead view of a spoon diving into a bowl of Butternut Squash Soup next to a glass of red wine and an orange and grey cloth napkin all on a metal tray.

Quick & Easy Single Serving Instant Pot Recipes To Try Next

Turn your Instant Pot into your go-to kitchen appliance for small-scale, big-flavor dishes.

I use a 3-quart Instant Pot. For best results, use an Instant Pot of similar size.

If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes we use, please visit our Store page.

If you’ve tried this 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!


Your Cooking For One Source
Because you’re worth it

Instant Pot Butternut Squash Soup For One

5 from 4 votes
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 1 serving
Creamy Instant Pot butternut squash soup is a healthy and hearty soup recipe made in a pressure cooker. Get the slow simmered flavor in half the time with this flavorful butternut squash soup recipe.

Ingredients 
 

  • 1 ounce pancetta , thinly chopped
  • 1 large sage leaf torn
  • ¼ cup chopped carrots (about 1 small carrot)
  • ¼ cup chopped celery (about 1 celery stalk)
  • 2 tablespoons chopped onions
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 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
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Instructions 

  • Set a 3-quart Instant Pot to medium Sauté and line a plate with a paper towel. Add the pancetta and cook, stirring occasionally until crisp, about 5 minutes. Remove the pancetta with a slotted spoon and transfer to the plate.
    (Settings may vary on your Instant Pot depending on the model. Please refer to the manufacturer’s guide.)
  • Add the sage, chopped carrots, celery, onions, cumin, salt, and pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the butternut squash and chicken broth.  
    (Turn off the Sauté function by pressing Cancel. Follow the manufacturer’s guide for locking the lid and turn the valve on top to Sealing. Set to Pressure Cook on high for 25 minutes.
    After the pressure cook cycle is complete the Instant Pot will beep. Use the natural release cycle to allow the cooker to cool naturally. This should take about 10 minutes. You may also follow the manufacturer's guide for quick release. When the valve drops, it is safe to open the Instant Pot. Unlock and remove the lid.)
  • Use an immersion blender to puree the soup until smooth. Stir in cream and top with crispy pancetta.
  • Serve hot.

Notes

  • Consult Your Instant Pot Manual: Different Instant Pot models have unique settings. Always refer to the manual that came with your appliance for specific guidelines.
  • Safe Pressure Release: After the high-pressure cooking cycle ends, consult your Instant Pot’s manual for the correct quick release procedure. Wait for the cycle to complete fully before unlocking the lid. Beware of residual steam.
  • Dairy-Free Alternative: If you’re avoiding dairy, swap out the heavy cream for canned coconut milk or cashew cream for a non-dairy creamy texture.
  • Plant-Based Options: For a vegetarian or vegan version, skip the pancetta and use coconut cream or milk in place of heavy cream, and vegetable broth instead of chicken broth. To emulate the smoky flavor of pancetta, a sprinkle of smoked paprika works wonders.
  • Adjust Your Heat: If you like your soup with a bit of a kick, don’t hesitate to add a small pinch of red pepper flakes.
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Nutrition

Serving: 1serving, Calories: 235kcal, Carbohydrates: 10g, Protein: 10g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 888mg, Potassium: 441mg, Fiber: 2g, Sugar: 4g, Vitamin A: 5459IU, Vitamin C: 3mg, Calcium: 38mg, Iron: 1mg

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.

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Recipe Rating




4 Comments

  1. Connie says:

    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.

  2. Bridget says:

    Simple to make and lots of great flavors.

  3. Josie Johnson says:

    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.

    1. Lauren Caporimo says:

      How much extra cream did you add?