Instant Pot Butternut Squash Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 cups
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Butternut Squash Soup
Description
This recipe begins by sautéing diced bacon in the Instant Pot until crisp, then cooking diced onions with garlic and fresh herbs to build a fragrant base. Cubed butternut squash, carrots, celery, and chopped Granny Smith apple are added along with chicken stock and seasoning, then pressure cooked for around 12 minutes. The thyme sprigs are removed before pureeing the soup to a smooth consistency with heavy cream folded in for creaminess.
The result is a rich, creamy soup that balances natural sweetness from the squash and apple with savory bacon flavor and fresh herbal complexity. Crisp bacon and chopped chives garnish the soup, offering contrasting textures and brightness.
This recipe suits home cooks seeking a gradual, flavorful soup without lengthy stovetop simmering. Using the Instant Pot reduces cooking time while developing layered aromas and flavors.
Ingredients
- 4 lices Bacon diced
- ½ onion diced, medium sweet
- 3 cloves garlic minced
- 4 sage minced, fresh leaves
- 3 prigs thyme fresh
- 2 ½ pounds butternut squash peeled, seeded, and cubed
- 3 carrot cut into 1-inch pieces, large
- 1 rib celery cut into 1-inch pieces
- 1 apple cored and chopped, Granny Smith
- 4 cups chicken stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup heavy cream
- 2 tablespoons chives chopped fresh
Instructions
- 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.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
- 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.
- Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon and chives.
User Reviews
Overall Rating
4.9
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