This creamy Instant Pot butternut squash soup is a healthy and hearty soup made in a pressure cooker. Get the slow simmered flavor in half the time with this flavorful single serving butternut squash soup recipe.
Enjoying delicious bowls of hearty, healthy soups are one of the things I love so much about cold-weather months. I always find myself gathering up various squashes at the market as soon as the leaves begin to fall. This Instant Pot butternut squash soup recipe has become my new favorite soup recipe and it has been on my meal rotation for last several weeks.
Instant Pot Butternut Squash Soup
This one pot soup tastes like it’s been simmering on the stove for hours. In reality, the soup cooks in minutes thanks to the Instant Pot. I use a 3-quart Instant Pot for this soup recipe and I find that it’s the perfect size if you’re cooking for one.
Filled with plenty of fresh vegetables and salty pieces of pancetta, this perfectly spiced butternut squash soup is sure to please.
See recipe box below for ingredient amounts and full recipe instructions.
For this single serving Instant Pot soup recipe, you will need:
- fresh sage
- a carrot
- chopped onions
- ground cumin
- salt and pepper
- butternut squash
- chicken broth
How To Make Instant Pot Butternut Squash Soup
This soup comes together so quickly and easily.
- 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.
- 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. Follow the manufacturer’s guide for locking the lid. Set to pressure cook on high for 25 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in cream and top with crispy pancetta.
- You might also like to add a few homemade croutons to your soup.
Instant Pot Tips
- Settings may vary on your Instant Pot depending on the model. Please refer to the manufacturer’s guide.
- After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam when you unlock.
What To Do With Leftover Butternut Squash
You will only use about 1 1/4 cups of butternut squash in this soup recipe. If you have any left over, you might like to consider using some in either of these squash recipes:
- Curried Butternut Squash Soup For One (stovetop version)
- Roasted Butternut Squash
- Steak and Eggs Over Butternut Squash
How To Cut A Butternut Squash
- Lay the butternut squash on a large cutting board. Cut off the top stem and the bottom end of the squash and discard.
- Hold the squash in one hand and using a sharp vegetable peeler in the other hand, peel the skin off the squash.
- Cut the squash in half at its neck. The neck is the place where the thinner end begins to widen.
- Slice the fatter half lengthwise. Scoop out the seeds and stringy pulp with a spoon. You now have 3 sections of peeled squash.
- Place the flat sides of the squash against the cutting board and carefully cut into your desired size.
Can You Freeze Butternut Squash?
Yes, butternut squash freezes beautifully.
How To Freeze Butternut Squash
After the squash has been peeled and cut into chunks, spread the pieces in a single layer on a parchment or wax paper-lined baking sheet and place in the freezer. When the squash is completely frozen, transfer to a freezer-safe bag.
Frozen butternut squash will keep well in the freezer for 6-8 months.
What To Serve With Butternut Squash Soup
You might like to consider enjoying any of these small batch and single serving recipes with a bowl of soup:
Other Single Serving and Small Batch Instant Pot Recipes
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.
- 1 ounce pancetta thinly chopped
- 1 large sage leaf torn
- 1/4 cup chopped carrots (about 1 small carrot)
- 1/4 cup chopped celery (about 1 celery stalk)
- 2 tablespoons chopped onions
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/4 cup butternut squash, cut into 1-inch pieces
- 1 cup low sodium chicken broth
- 1 tablespoon cream
- 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 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.
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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