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a pink bowl filled with butternut squash soup on a silver tray
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5 from 4 votes

Instant Pot Butternut Squash Soup

Single Serve 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 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: butternut squash, instant pot, instant pot butternut squash soup, soup
Servings: 1 serving
Author: Joanie Zisk

Equipment

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
  • 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
US - Metric

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

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