Craving a bowl of velvety, rich, and deeply flavorful butternut squash soup that tastes like it has been simmering slowly on the stove for hours, but you only have a fraction of the time? Your Instant Pot is the answer! This incredible, savory Instant Pot Butternut Squash Soup is the ultimate guide to achieving slow-simmered flavor in record time.
This isn’t just another soup recipe; it’s a complete, satisfying, and surprisingly elegant meal in a bowl. We start by building a deep, savory flavor foundation with crispy pancetta and a classic mirepoix. Then, the pressure cooker works its magic, transforming tough butternut squash into a tender, sweet purée in just 25 minutes. Finished with a stunning array of gourmet toppings, this is the cozy, one-pot wonder that will redefine your fall and winter cooking.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fast & Flavorful Fall Soup
What makes this Instant Pot Butternut Squash Soup so spectacular is its incredible depth of flavor, achieved with remarkable speed. The secret lies in using the Instant Pot’s “Sauté” function to properly brown the pancetta and vegetables first, creating a rich, caramelized flavor base that you can’t get from simply pressure cooking alone. The final dish is a perfect harmony of textures: a silky-smooth and velvety soup, topped with crispy pancetta, chewy mushrooms, cool and tangy crème fraîche, and fresh chives. It’s a restaurant-quality soup that is perfect for a busy weeknight or an elegant dinner party.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8 |
The Essential Ingredients for This Gourmet Soup
This recipe uses a handful of classic, high-impact ingredients to build its signature savory and slightly sweet flavor.
- Butternut Squash: The sweet and nutty star of our soup. You will need one 2-pound butternut squash. Roasting it first is a great way to deepen the flavor, but the beauty of this Instant Pot recipe is that you don’t have to—the pressure cooker will make it perfectly tender and delicious.
- The Savory Base (Pancetta & Mirepoix): This is where we build the deep, foundational flavor.
- Pancetta: This Italian-style, salt-cured pork belly is rendered until crisp. The crispy bits are used as a delicious, salty topping, and the rendered fat is the “liquid gold” we use to sauté our vegetables.
- Mirepoix: The classic aromatic trio of carrots, celery, and onion provides a sweet and savory base for the soup.
- The Gourmet Toppings: These are what elevate the soup from simple to show-stopping.
- Sautéed Mushrooms: Fresh button mushrooms are sautéed in the reserved pancetta fat until brown and slightly crisp, adding a wonderful, earthy, umami flavor.
- Crème Fraîche: A classic, rich, and tangy cultured cream that adds a beautiful, cool, and creamy contrast to the warm, savory soup. Full-fat Greek yogurt is a great substitute.
- Chicken Stock: A high-quality chicken stock provides a rich, savory liquid base for our soup. For a vegetarian version, a rich vegetable broth is a perfect substitute.
Pro Tutorial: The Easiest Way to Peel and Cut a Butternut Squash
Tackling a hard butternut squash can seem intimidating, but it’s easy with this safe and simple method!
- Trim the Ends: First, use a large, sharp chef’s knife to trim off the top stem and the bottom end of the squash so you have two flat, stable surfaces.
- Separate: Stand the squash up on its wider bottom end and carefully cut it in half, right where the long, thin neck meets the round, bulbous bottom.
- Peel: Now, stand each piece on one of its flat ends. Use a sturdy vegetable peeler to peel the tough skin away, working in long strips from top to bottom.
- Seed: Cut the round bottom half in two and use a spoon to easily scoop out the seeds and stringy bits.
- Cube: You can now safely and easily cut the peeled squash into 1-inch chunks.
Step-by-Step to Perfect Instant Pot Soup
Follow these simple, detailed steps for a perfect, velvety-smooth soup every time.
Step 1: Crisp the Pancetta & Sauté the Aromatics
Set your 6- or 8-quart Instant Pot® to the medium “Sauté” setting. Add the diced pancetta to the pot and cook, stirring occasionally, for about 8 minutes, until it is crisp and the fat has rendered.
Use a slotted spoon to remove the crispy pancetta to a paper towel-lined plate, reserving it for the topping.
Drain all but 2 tablespoons of the rendered pancetta drippings from the pot. Add the carrots, celery, onion, minced sage, cumin, 2 teaspoons of salt, and 1/4 teaspoon of pepper to the pot. Cook, stirring occasionally, for about 5 minutes, until the vegetables have softened.
Step 2: Pressure Cook the Soup
Add the 7 cups of cubed butternut squash and the 3 cups of chicken stock to the pot with the vegetables.
Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
After the pressure cook cycle is complete, carefully follow the manufacturer’s guide for a quick release of the pressure.
Step 3: Prepare the Gourmet Toppings
While the soup is pressure cooking, you can prepare the mushroom topping.
Heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the sliced mushrooms, the pinch of cumin, and a generous pinch of salt.
Cook, stirring occasionally, for 10 to 20 minutes, until the mushrooms have released all their liquid and have become beautifully brown and slightly crisp. Remove the mushrooms from the pan and set them aside for the topping.
Step 4: Blend, Finish, and Serve
Once the pressure has been fully released from the Instant Pot, be careful of any remaining steam and unlock and remove the lid.
Use an immersion blender to purée the soup directly in the pot until it is completely smooth and velvety.
Pro Tip: An immersion blender is the easiest and safest way to blend hot soup. If you need to use a regular blender, be sure to work in batches and to remove the small cap from the blender lid, covering the opening with a folded kitchen towel to allow steam to escape.
If you are using it, you can now stir in the 1 cup of heavy cream. Or, you can use a little water or more broth to thin the soup to your desired consistency.
Taste the soup and season with additional salt and pepper as needed.
To serve, ladle the hot soup into bowls. Top each bowl with a sprinkle of the crispy pancetta, a spoonful of the sautéed mushrooms, a drizzle of the thinned crème fraîche, and a final sprinkle of fresh, minced chives. Enjoy!
The Best Creamy & Easy Instant Pot Butternut Squash Soup
A rich and creamy butternut squash soup made quickly and easily in an Instant Pot. The recipe builds a deep, savory flavor base by first crisping pancetta and then sautéing carrots, celery, and onion in the rendered fat. The butternut squash is then pressure-cooked with the vegetables in chicken stock until perfectly tender. The soup is pureed until smooth with an immersion blender and served with delicious toppings of the crispy pancetta, sautéed mushrooms, and a drizzle of crème fraîche or Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Pressure Cooking, Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Soup:
- 5 ounces pancetta, cut into 1/2-inch pieces
- 2 medium carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/2 medium onion, cut into 1-inch pieces
- 4 large sage leaves, minced
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
- 3 cups chicken stock
- 1 cup cream (optional)
- For the Toppings:
- 8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
- Pinch ground cumin
- Creme fraiche or full-fat Greek yogurt, for serving
- Minced chives, for serving
Instructions
- Set a 6- or 8-quart Instant Pot® to the medium sauté setting. Add the pancetta to the pot and cook, stirring occasionally, for about 8 minutes until crisp and the fat is rendered. Remove the pancetta with a slotted spoon to a paper towel-lined plate, reserving it for a topping.
- Drain all but 2 tablespoons of the pancetta drippings from the pot.
- Add the carrots, celery, onion, sage, 1/2 teaspoon of cumin, 2 teaspoons of salt, and 1/4 teaspoon of pepper to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened.
- Add the squash and chicken stock to the pot. Follow the manufacturer’s guide for locking the lid. Set to pressure cook on high for 25 minutes.
- After the pressure-cook cycle is complete, perform a quick pressure release. Carefully remove the lid.
- Use an immersion blender to puree the soup directly in the pot until it is smooth. Stir in the optional cream to thin the soup to your desired consistency. Season with additional salt and pepper.
- Prepare the Toppings: While the soup is cooking, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, a pinch of cumin, and a generous pinch of salt. Cook, stirring occasionally, for 10 to 20 minutes, until the mushrooms have released their liquid and are brown and slightly crisp.
- Serve: Ladle the hot soup into bowls. Top with the crispy pancetta, the sautéed mushrooms, a drizzle of creme fraiche, and a sprinkle of minced chives.
Notes
- This recipe is designed for a 6- or 8-quart Instant Pot or other electric pressure cooker.
- Using an immersion blender is a convenient way to puree the soup directly in the pot without having to transfer it to a traditional blender.
- The rendered pancetta fat is used to cook both the soup base and the mushroom topping, adding a rich, savory flavor throughout the dish.
- The article references a ‘Cook’s Note’ that is not included in the provided text.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450-550
- Sugar: 15-20 g
- Sodium: 1200-1500 mg
- Fat: 30-40 g
- Saturated Fat: 15-20 g
- Trans Fat: 0 g
- Carbohydrates: 25-35 g
- Fiber: 8-12 g
- Protein: 15-20 g
- Cholesterol: 80-100 mg
Storage and Make-Ahead Tips
This Butternut Squash Soup is a fantastic make-ahead meal, as the flavors become even deeper and more delicious overnight.
- Make-Ahead: You can prepare the entire soup and all the toppings up to 3 days in advance. Store the soup and the toppings in separate airtight containers in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: The soup base (without the cream or crème fraîche) freezes beautifully! Let it cool completely and freeze it in airtight containers or freezer bags for up to 3 months.
- Reheating: Reheat the soup gently in a saucepan on the stovetop over medium-low heat, stirring occasionally, until it is hot.
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Creative Recipe Variations
This rich and savory soup is a wonderful base for your own creative and cozy twists.
- Make it a Vegetarian or Vegan Soup: For a delicious vegetarian version, simply omit the pancetta. You will want to sauté the vegetables in 2-3 tablespoons of olive oil or butter instead of the pancetta fat. Be sure to use a high-quality, flavorful vegetable broth. For a vegan version, also use olive oil and substitute the optional heavy cream with a splash of full-fat coconut milk.
- Add a Sweet, Tart Apple: For a classic fall flavor combination, you can peel, core, and chop one large, tart apple (like a Granny Smith) and add it to the Instant Pot along with the butternut squash.
- Make it a Spicy, Smoky Soup: For a lovely, warming kick with a smoky flavor, you can add 1/2 teaspoon of smoked paprika and a pinch of crushed red pepper flakes along with the cumin when you are sautéing the vegetables.
Enjoy The Ultimate Fall Soup!
You’ve just created a truly special soup that is the very definition of autumn comfort. This Instant Pot Butternut Squash Soup is a perfect harmony of sweet, savory, and smoky flavors, with an unbelievably creamy and velvety texture. It’s a humble yet elegant dish that is sure to become a cherished recipe for the cozy season.
We hope you enjoy every last, warm, and delicious spoonful!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a classic fall soup!
Frequently Asked Questions (FAQs)
Q1: Can I make this soup without an Instant Pot?
Yes, you absolutely can! To make it on the stovetop, simply follow all the sautéing steps in a large Dutch oven or stockpot. After you add the squash and the broth, bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45-60 minutes, or until the butternut squash is very tender. Then, proceed with the blending and finishing steps as directed.
Q2: What is pancetta, and can I use bacon instead?
Pancetta is an Italian-style pork belly that is salt-cured and spiced, but it is not smoked. Bacon is typically both cured and smoked. You can absolutely substitute an equal amount of thick-cut, diced bacon in this recipe. Just be aware that it will add a distinctly smoky flavor to the final dish, which is also delicious!
Q3: My soup isn’t as smooth as I would like. What can I do?
For the absolute smoothest, most velvety soup, a high-speed blender (like a Vitamix) is your best friend. If you have puréed your soup and it’s still not as smooth as you like, you can take the extra step of passing it through a fine-mesh sieve to strain out any remaining fibrous bits.
Q4: Can I use a different type of winter squash?
Yes. This recipe is also fantastic with other sweet, flavorful winter squashes. A kabocha squash or a sugar pumpkin would be a wonderful substitute for the butternut squash. The cooking time in the Instant Pot should be very similar.
Q5: What is the purpose of the quick release on the Instant Pot?
A quick release means you are manually turning the valve to release all the built-up steam and pressure immediately after the cooking cycle is finished. This is important for recipes with vegetables, like this one, as it stops the cooking process right away and prevents the vegetables from overcooking and becoming mushy.