Name: Instant Pot Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: Bacon, Cooked and Chopped; Shredded Parmesan Cheese; Fresh Rosemary; 3 Slices of Applewood Smoked Bacon or Blackforest Bacon; 1 ½ Cups Leeks, (roughly chopped and washed thoroughly to remove all the sand); 9 Cups Butternut Squash, Diced into 1 Inch Chunks; 5 Cups Chicken Stock; 2 Sprigs Fresh Thyme; 2 Teaspoons Real Salt; 1/2 Teaspoon Black Pepper

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The best Instant Pot butternut squash soup is so simple to make and can be made quickly. Instant Pot directions are in the notes, you can also make this soup on the stovetop.

butternut squash soup

This Instant Pot Butternut Squash Soup is one of my go-to soup recipes for Fall or Winter. I love how easy it is and it’s only a few ingredients.

It is naturally gluten free but you can also make it dairy free (just leave off the cheese at the end) and vegan (replace the bacon with 1 tablespoon olive oil and top with chives instead of cheese and bacon).

I love to serve this for baby showers, bridal showers, cozy get togethers with friends or for dinner on a cold night. You can also freeze this soup in individual soup cup trays or in larger soup containers for an easy freezer meal.

Instant Pot Butternut Squash Soup Bowl

Ingredients For Instant Pot Butternut Squash Soup:

Bacon: I like to use applewood smoked bacon or black forest bacon.

Leeks: Make sure to clean the leeks properly. Leeks are full of sand so you have to soak them in cold water to remove all the sand.

Cleaning leeks

Butternut Squash: I like to buy pre-cut butternut squash. It’s just so much faster than cutting the squash yourself.

Chicken Stock: You can use premade chicken stock or homemade.

Fresh Thyme: Use fresh thyme instead of dried.

Salt and Pepper: Add to your liking.

Shredded Parmesan Cheese: For Topping.

Fresh Rosemary: For Topping.

How To Make Instant Pot Butternut Squash Soup:

To make the soup saute the bacon on saute mode in the Instant Pot until crispy.

Set the bacon aside and crumble for the topping. Then remove the grease from the Instant Pot and saute the vegetables.

Cooking Bacon

Add the broth and seasonings and turn on the Instant Pot for 20 minutes on manual, high pressure.

When the soup is done perform a quick release by manually moving the valve to venting.

Blend the soup with an immersion blender and serve with bacon and parmesan cheese.

Stovetop Directions:

Preheat a large dutch oven or stock pot over medium heat.

Cook the bacon until brown and crispy, about 7 minutes. Remove the bacon and set aside on paper towels.

Add the leeks and sauté for 2-3 minutes. Add squash and sauté for another 5 minutes.

Add the chicken stock, thyme, salt and pepper. Bring to a boil. Cover and cook for 20 minutes or until the butternut squash is very soft.

Remove the thyme sprigs.

Blend soup with an immersion blender until slightly chunky (If you don’t have an immersion blender, you can use a regular blender. Just be careful to let the steam escape or the soup will be everywhere).

Taste to see if the soup needs any more salt and pepper.

Place in your serving bowl and add desired toppings.

Freezing Directions:

This soup is great for freezing and meal prep. Make sure you cool the soup completely and then freeze in soup containers.

Serve Them For A Dinner Party:

The best part about this recipe is you can make a large pot of soup, keep it warm on the warm mode and then serve them mini for your next dinner party.

Use these beautiful espresso cups and mini golden spoons.

What To Serve With Butternut Squash Soup:

Serve this soup with my side dishes.

famous pretzel rolls

Focaccia Bread Recipe

Autumn Salad With Apple, Pear and Dijon Vinaigrette

Heirloom Tomato Salad With Burrata and Pancetta

Pecan Crusted Chicken Sandwich With Cranberry and Fried Sage

Instant Pot Butternut Squash Soup:

Serves 8

Instant Pot Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This recipe is perfect on a cold Fall day or great served at an elegant dinner party.

Ingredients

3 Slices of Applewood Smoked Bacon or Blackforest Bacon
1 ½ Cups Leeks, (roughly chopped and washed thoroughly to remove all the sand)
9 Cups Butternut Squash, Diced into 1 Inch Chunks
5 Cups Chicken Stock
2 Sprigs Fresh Thyme
2 Teaspoons Real Salt
1/2 Teaspoon Black Pepper

Toppings:

Bacon, Cooked and Chopped
Shredded Parmesan Cheese
Fresh Rosemary

Instructions

Turn the Instant Pot on saute mode and saute the bacon until crispy. Remove the bacon and set aside on paper towels.
Remove the bacon grease and add the leeks and sauté for 2-3 minutes.
Add squash and sauté for another 5 minutes.
Add the chicken stock, thyme, salt and pepper.
Seal with lid (making sure the valve is turned to sealing) and cook on manual high pressure for 20 minutes.
Perform a quick release by manually turning the valve to venting.
Remove the thyme sprigs.
Blend soup with an immersion blender until slightly chunky (If you don't have an immersion blender, you can use a regular blender. Just be careful to let the steam escape or the soup will be everywhere).
Taste to see if the soup needs any more salt and pepper.
Place in your serving bowl and add desired toppings.
*I love freezing this soup in plastic soup containers for a quick dinner when I don't feel like cooking!

Notes

Preheat a large dutch oven or stock pot over medium heat.
Cook the bacon until brown and crispy, about 7 minutes.
Remove the bacon and set aside on paper towels.
Add the leeks and sauté for 2-3 minutes. Add squash and sauté for another 5 minutes.
Add the chicken stock, thyme, salt and pepper. Bring to a boil.
Cover and cook for 20 minutes or until the butternut squash is very soft.
Remove the thyme sprigs.
Blend soup with an immersion blender until slightly chunky (If you don't have an immersion blender, you can use a regular blender. Just be careful to let the steam escape or the soup will be everywhere).
Taste to see if the soup needs any more salt and pepper.
Place in your serving bowl and add desired toppings.