bowl of butternut squash made in the instant pot | one dish kitchen
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Instant Pot Butternut Squash Soup For One

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: butternut squash, instant pot, soup
Servings: 1 serving
Calories: 235kcal
Author: Joanie Zisk

Equipment

Ingredients

  • 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

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 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.

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