Warm up with a comforting bowl of Instant Pot Butternut Squash Soup! This easy pressure cooker soup is packed with delicious vegetables, including butternut squash, celery, onion, potatoes and carrots.

A touch of cinnamon and nutmeg adds wonderful fall-inspired flavour, while crispy bacon crumble brings a savoury, smoky twist that takes this homemade soup to another level.

It's an easy Instant Pot soup recipe that's perfect for chilly days, busy weeknights or whenever you're craving a hearty and flavourful meal.

If you're looking for a simple way to enjoy butternut squash, this delicious soup is a great choice.

The Instant Pot makes preparation quick and convenient, allowing all those wonderful flavours to come together in one comforting bowl.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this Instant Pot Butternut Squash Soup I cut both ends off of a large butternut squash.

Then I placed the squash in the microwave on Power Level High for 3 minutes.

Then I diced up one stalk of celery.

Next I diced up a yellow onion.

I also cut up 2 potatoes into bite size pieces.

Then I got some baby carrots out.

I added some olive oil to the Instant Pot and turned it to the Sauté Normal function for 7 minutes.

Then I added in the diced onion and celery.  I also added some bacon crumble. 

I stirred occasionally until the Pot shut off.    I also peeled the squash, removed the seeds and cut the squash into bite size pieces.

Next I added a bit of vegetable broth and used it to deglaze the Pot.  This means to scrape any brown bits from the bottom in order to avoid the Burn message when the Pot is coming to Pressure.

After deglazing the Pot I stirred in all the remaining vegetables.

Then I sprinkled in some salt, pepper, ground cinnamon and ground nutmeg.

Next I poured in the remaining broth and gave everything a good stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 10 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I removed the lid and stirred the contents.

I used an immersion blender to puree the ingredients until the soup was smooth.

This Instant Pot Butternut Squash Soup is a delicious way to enjoy a variety of vegetables in one easy homemade meal.

The combination of butternut squash, potatoes, carrots, celery and onion creates a wonderfully satisfying soup, while cinnamon and nutmeg add a subtle hint of warmth.

Whether you're preparing a quick weeknight dinner, planning a cozy fall lunch or looking for a comforting soup to enjoy throughout the colder months, this easy Instant Pot Butternut Squash Soup is sure to hit the spot.

Save this pressure cooker soup recipe for the next time you have butternut squash on hand!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Instant Pot Butternut Squash Soup:

• 2 tablespoon olive oil
• 1 cup bacon crumble
• 1 stalk celery diced
• 1 yellow onion diced
• 12 baby carrots
• 2 potatoes
• 4 cups vegetable or chicken broth 
• I large butternut squash
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

How to Make Instant Pot Butternut Squash Soup:

1. Cut both ends of the squash and place it on a microwave dish and microwave on High Power for 3 minutes.
2. While squash cools dice the celery, yellow onion and cut the potatoes into bite size pieces.
3. Pour the olive oil into the Instant Pot and turn it to the Saute Normal function for 7 minutes.
4. Add the onion, celery and bacon crumble to the Pot. Stir occasionally.
5. Peel squash and remove seeds.  Chop into small pieces.
6. When the Pot turns off add about a cup of the broth and use it to deglaze the Pot scraping any brown bits from the bottom.
7. Add all the remaining ingredients including the rest of the broth to the Pot and stir.
8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 10 minutes.
9. Once the Instant Pot is done cooking allow it to do a Natural Pressure Release for 10 minutes before turning the steam release handle to the venting position.
10. Remove the lid and stir the contents.
11. Use an immersion blender to blend the soup until it is smooth.
12. Serve and enjoy!

FAQs:

1. Can I use fresh or frozen butternut squash for Instant Pot Butternut Squash Soup?

Yes! Fresh or frozen butternut squash both work well in this Instant Pot soup recipe. If using frozen squash, there is no need to thaw it before adding it to the pressure cooker.

2. What vegetables go into butternut squash soup?

This recipe uses butternut squash, celery, onion, potatoes and carrots. These vegetables combine to create a delicious, flavourful and satisfying homemade soup.

3. Why add cinnamon and nutmeg to butternut squash soup?

Cinnamon and nutmeg add warmth and a subtle sweetness that complement the natural flavour of butternut squash. They also give this soup a wonderful fall-inspired flavour.

4. Does bacon go well with butternut squash soup?

Absolutely! Bacon crumble adds a savoury, smoky flavour that balances the natural sweetness of the butternut squash and vegetables. You can also add it as a topping before eating.

5. Can I make Instant Pot Butternut Squash Soup ahead of time?

Yes! This soup is great for meal preparation. You can make it ahead of time, refrigerate it and reheat individual portions when you're ready to serve.

7. Do I need to peel butternut squash before making soup?

Yes, peeling fresh butternut squash is recommended for this recipe. Remove the outer skin, scoop out the seeds and cut the squash into smaller chunks before adding it to the Instant Pot.

9. What can I serve with butternut squash soup?

Butternut squash soup pairs nicely with gluten-free bread, dinner rolls, grilled cheese sandwiches, crackers or a fresh garden salad. It also makes a delicious starter for a larger meal.

10. How do I store leftover Instant Pot Butternut Squash Soup?

Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days or freeze it for longer storage.

11. Can I freeze homemade butternut squash soup?

Yes! Allow the soup to cool completely and transfer it to freezer-safe containers. Leave a little room at the top for expansion. Freeze for up to 3 months for best quality.

12. How do I reheat leftover butternut squash soup?

Reheat individual portions in the microwave, stirring occasionally, until heated through. You can also warm the soup in a saucepan over medium-low heat, stirring occasionally.

13. Can I leave out the bacon crumble?

Certainly! The bacon crumble adds a delicious smoky and savoury flavour, but the soup will still be full of flavour without it. You can also serve the bacon separately as a topping.

14. Is Instant Pot Butternut Squash Soup good for meal prep?

Yes! This pressure cooker soup is excellent for meal prep. Make a batch ahead of time and portion it into individual containers for easy lunches or dinners throughout the week.