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Instant Pot Autumn Harvest Butternut Squash Soup

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A creamy seasonal soup that you can have year-round. This Instant Pot autumn harvest butternut squash soup is a copycat from Panera that you know and love! #butternutsquash #soup #recipes #souprecipes #panera #paneracopycat #squashrecipes #falleats

I first had Panera’s autumn harvest butternut squash soup a couple years ago.

I was immediately hooked. How did I know such a soup existed until recently?!

Probably because I rarely go to Panera and when I do go, it’s probably not when they have this soup.

Since this is seasonal, I get so sad when I realize it’s no longer there.

Saddest day ever!

I don’t get any other soup there except this soup so it’s pretty much the end of the world for me when I can no longer get it.

Which is PRECISELY why I have created this Instant Pot version of the autumn harvest butternut squash soup.

YOU CAN HAVE IT YEAR-ROUND!

Whenever you crave it!

What is the texture of this soup?

It’s soooo smooth, creamy, and velvety. It’s kind of weird to describe soup that way but it truly is.

There are no chunks in this, as you blend it to smooth perfection.

A creamy seasonal soup that you can have year-round. This Instant Pot autumn harvest butternut squash soup is a copycat from Panera that you know and love! #butternutsquash #soup #recipes #souprecipes #panera #paneracopycat #squashrecipes #falleats

Is this soup sweet?

Yes, but it’s naturally sweet. It’s literally as if you’re biting into a sweet fruit.

It’s also a bit spicy because of the curry powder.

What do you need to make this butternut squash soup?

  • Instant Pot or pressure cooker
  • Immersion blender or blender
  • Butternut squash
  • Pumpkin puree
  • Apple juice
  • Cream cheese

A creamy seasonal soup that you can have year-round. This Instant Pot autumn harvest butternut squash soup is a copycat from Panera that you know and love! #butternutsquash #soup #recipes #souprecipes #panera #paneracopycat #squashrecipes #falleats

Can you freeze this?

Actually, yes! It freezes really well.

I did this recently when we went to Ireland and when we came home, I just put it on the stovetop to warm up and defrost.

To get it out of the container, I’d run it under hot water to loosen it up a bit to pour into the pot.

Can you make this in the slow cooker?

Yep, you could! The Instant Pot just makes it so much quicker.

25 mins vs. 2-3 hours.

I haven’t actually done it in the slow cooker but I imagine it’d take a bit for the butternut squash to break down so my estimate is high for 1-2 hours and low for 2-3 hours.

Then you just do all the rest of the steps the same.

A creamy seasonal soup that you can have year-round. This Instant Pot autumn harvest butternut squash soup is a copycat from Panera that you know and love! #butternutsquash #soup #recipes #souprecipes #panera #paneracopycat #squashrecipes #falleats

What to serve with butternut squash soup?

We served it with crusty bread and roasted up some seasonal vegetables.

You can even pretend you’re at Panera and go buy a bread bowl somewhere and ladle this soup into it!

If you’re looking for more soup ideas, here are some worth checking out:

You can pin this image below to save the recipe for later!

A creamy seasonal soup that you can have year-round. This Instant Pot autumn harvest butternut squash soup is a copycat from Panera that you know and love! #butternutsquash #soup #recipes #souprecipes #panera #paneracopycat #squashrecipes #falleats

Instant Pot Autumn Harvest Butternut Squash Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

An ultra creamy soup that is a take on Panera's popular seasonal soup; the difference is that you can have this one year-round!

Course: Soup
Cuisine: American
Servings: 8
Ingredients
  • 5 cups cubed butternut squash (about 2 inch cubes)
  • 2 cups apple juice (not concentrate)
  • 1 cup vegetable stock
  • 1 cup pumpkin puree
  • 1 1/2 teaspoons curry powder
  • 4 ounces plain cream cheese
  • Salt and pepper, to taste
Instructions
  1. Place the butternut squash, apple juice, and vegetable stock into the insert of your slow cooker.

  2. Close the lid of the pressure cooker and make sure that the vent is set to sealing. On the front of your Instant Pot, press Manual then if it's not on high pressure, switch it to high pressure. Then tick up the time to 25 minutes.

  3. Once it is done cooking, do a quick release. Carefully remove the lid and using an immersion blender, blend the mixture until smooth.

  4. Add in the pumpkin, curry powder, cream cheese, salt, and pepper. Blend again until smooth.

  5. Divide into bowls and serve.

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Posted on October 04, 2018

dinner for two by julie wampler

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  1. Lindsey
    10/12/2018 at 6:51 pm

    What would the cooking time be for a crockpot?

    • Julie
      10/13/2018 at 1:27 pm

      This question is answered in the post!

  2. Connie Sullivan
    10/14/2018 at 6:18 pm

    I had just roasted an organic chicken in my Instant Pot and had two cups of delicious chicken broth left over. I have Crohn’s Disease, so I’m always looking for recipes I can adapt to suit my dietary needs. I used two frozen packages of butternut squash and, so as not to waste my broth, I used two cups broth and one cup apple juice. I didn’t have any pumpkin, so when it was done pressure cooking, I used my immersion blender and tasted it. It was fabulous just as it was! And that’s not to mention how very healthy it is for my particular issues. I did not add the cream cheese, and it didn’t need salt. Some may wish to add the pepper, but for me, it was perfect both taste-wise and health-wise just the way it was! Thank you!

    • Julie
      10/16/2018 at 7:15 am

      Wonderful news!!

  3. Lindsey
    10/18/2018 at 1:27 pm

    It sure is in the post! I completely missed that. Don’t pay any attention to this bonehead, apparently this head cold has impaired my reading ability.

    • Julie
      10/19/2018 at 11:26 am

      Hope you’re feeling better! No worries at all

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