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a single serving Instant Pot butternut squash soup in a bowl.
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5 from 4 votes

Instant Pot Butternut Squash Soup For One

This single serving Instant Pot butternut squash soup is smooth, creamy, and made with simple ingredients in a 3-quart Instant Pot for a perfectly portioned meal.
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 (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
US - Metric

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

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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