Don’t you just LOVE a good butternut squash soup recipe to enjoy in the fall? This butternut squash soup recipe is the copycat version of the Panera Autumn Squash soup recipe! It’s one of my favorites, but I don’t like the high cost of it! I adapted a popular butternut squash recipe for the instant pot and LOVE the results!
The beauty of cooking butternut squash soup in the instant pot is that you don’t have to be so careful about chopping your butternut squash into perfectly uniform sizes. A rough chop works great and this cooks up SO MUCH FASTER than on the stove top! ENJOY!
See all my instant pot soup recipes!
INSTANT POT BUTTERNUT SQUASH SOUP RECIPE – PANERA COPYCAT
1 tablespoon olive oil
1 small yellow onion, chopped (3/4 cup)
2 pounds chopped butternut squash, peeled and roughly chopped
3 small carrots, peeled and roughly chopped (1 cup)
3 cups chicken or vegetable broth
2 cups apple cider
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pure pumpkin puree (or pumpkin solid pack)
2 tablespoons butter
2 ounces cream cheese
2 tablespoons brown sugar
salt to taste
Heat oil in Instant Pot on Sauté setting. Add chopped onion and sauté until it begins to soften, 1-2 mins.
Add squash, carrots, broth, cider, curry powder, cinnamon, and nutmeg.
Cook on manual high pressure for 6 minutes.
Once done cooking, allow the pressure to release naturally for 10 mins, then quick release the remaining pressure (you can quick release if in a hurry).
Use an immersion blender or pour mixture into a blender, blend until smooth.
Add pumpkin, butter, cream cheese, and brown sugar; blend until smooth. Add salt to taste. (If using a blender, you may need to pour some of the mixture back into the Instant Pot so you have room to add the additional ingredients, then stir it all together in the Instant Pot to combine.)
Garnish with cooked pumpkin seeds, if desired.
Make sure you do NOT use apple cider vinegar… it will taste horrible in this soup!
PRINT the recipe here:
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