Instant Pot Butternut Squash Soup

A bowl of autumn squash soup topped with pepitas

5 from 9 votes

Instant Pot Butternut Squash Soup

Inspired by the curry Autumn Squash Soup from Panera, this recipe is super flavorful and cooks quickly in the instant pot. You can also use the stovetop or slow cooker if you don't own an instant pot.

Prep Time15

Cook Time10

Total Time25

Course: Lunch, Soup

Cuisine: American

Diet: Low Calorie, Low Fat, Low Salt, Vegan

Servings: people

Calories: 271kcal

Author: Alicia

Equipment

1 Instant Pot or Slow Cooker or Large Pot

Ingredients

2 tablespoons olive oil
2 large shallots, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
1 ½ pounds butternut squash, peeled and de-seeded cut into large cubes
3 cups vegetable broth
1 cup apple juice
1 tablespoon honey or maple syrup
1 tablespoon curry powder
2 teaspoons fresh ginger, minced
kosher salt and black pepper to taste
¼ cup heavy cream (OPTIONAL)
toasted pepitas (pumpkin seeds) for topping

US Customary - Metric

Instructions

Instant Pot

Turn your instant pot to the "saute" function and add olive oil, shallot, and carrots. Stir, cooking till shallots have just softened, about 1-2 minutes. Add in butternut squash cubes, broth, juice, honey or maple syrup, curry powder, ginger, and start with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add the instant pot lid, making sure the vent is closed, and set to pressure cook for 10 minutes.
I like to do a natural release, where I wait to open the vent at least 10-15 minutes once the timer is up. You can do this at your own pace, just be careful to avoid the steam when you open the vent so you don't burn yourself. Release any leftover steam and open the lid. If you have an immersion blender, use it to blend the soup till smooth and creamy, or blend in a heat-safe blender.
Add cream (if using) and more salt and pepper to taste. Serve warm topped with toasted pepitas.

Slow Cooker

Add all the ingredients except cream (if using) to a slow cooker and place on low heat for 7-8 hours. Blend and stir in the cream, if using.

Stovetop

Using a heavy bottomed, large pot add olive oil, shallot, and carrots over medium heat. Stir, cooking till shallots have just softened, about 1-2 minutes. Add in butternut squash cubes, broth, juice, honey, curry powder, ginger, kosher salt and black pepper. Bring to a boil over high heat, then turn to low heat and keep at a simmer for about 35-45 minutes, covered. Once the butternut squash and carrots have become super soft, blend and serve warm.

Notes

To make dairy free/vegan, omit the heavy cream or use your favorite dairy-free substitute. On the opposite side, butter or ghee can be used instead of olive oil.
The curry powder I used was mildly spicy at 1 tablespoon (I am a Texan so I like a little heat), but not overwhelming. If you don't like spicy food, cut the amount of curry powder in half and then taste and adjust after cooking.
Low sodium - use a homemade vegetable broth, like the one I use from The Dizzy Cook cookbook on page 80. You could also use a homemade broth. Omit any added salt.
This soup freezes well for up to 6 months.

Nutrition