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4.9 from 240 votes

Instant Pot Butternut Squash Soup

Now you can make butternut squash soup in just half the time in the IP! Quick, easy, and velvety smooth.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 cups
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 4 lices Bacon diced
  • ½ medium sweet onion diced
  • 3 cloves garlic minced
  • 4 fresh sage leaves minced
  • 3 prigs fresh thyme
  • 2 ½ pounds butternut squash peeled, seeded, and cubed
  • 3 large carrots cut into 1-inch pieces
  • 1 rib celery cut into 1-inch pieces
  • 1 granny smith apple cored and chopped
  • 4 cups chicken stock
  • Kosher salt and freshly ground black pepper to taste
  • ⅓ cup heavy cream
  • 2 tablespoons chopped fresh chives

Instructions

    Cup of Yum
  1. Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
  3. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
  4. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
  5. Serve immediately, sprinkled with bacon and chives.