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.


    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

    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
    4.15 from 7 votes

    Instant Pot Autumn Harvest Butternut Squash Soup

    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!
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Course: Soup
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8
    Calories: 173kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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


    • Place the butternut squash, apple juice, and vegetable stock into the insert of your slow cooker.
    • 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.
    • Once it is done cooking, do a quick release. Carefully remove the lid and using an immersion blender, blend the mixture until smooth.
    • Add in the pumpkin, curry powder, cream cheese, salt, and pepper. Blend again until smooth.
    • Divide into bowls and serve.


    Nutrition Facts
    Instant Pot Autumn Harvest Butternut Squash Soup
    Amount Per Serving (1 bowl)
    Calories 173 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Carbohydrates 21g7%
    Protein 3g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Julie Wampler of Table for Two
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    Recipe Rating


  • Lindsey says:

    What would the cooking time be for a crockpot?

    • Julie says:

      This question is answered in the post!

  • Connie Sullivan says:

    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 says:

      Wonderful news!!

  • Lindsey says:

    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 says:

      Hope you’re feeling better! No worries at all

  • 2pots2cook says:

    Oh dear ! My cup of tea :-)

  • Jes says:

    I made this tonight with roasted Brussels sprouts and parmesan crusted baguette. The soup is creamy and quite tasty but, I feel like its lacking an acid component . Do you think a few dashes of a good balsamic would be overkill?
    Thank you so much for an easy, healthy and accessible recipe!

    • Julie Wampler says:

      No, I don’t think that would be overkill; do what you think would be best! I think it’s a great idea! :)

  • yami says:

    can we make this soup without cream because i don’t like cream at all.

    • Julie Wampler says:

      this soup doesn’t even have cream in it. it’s cream cheese.

  • Carol Campbell says:

    I just made this soup. Eating it now. I used a little less curry powder and added some cinnamon and nutmeg. So delicious! I even had pumpkin seeds to put on top, just like Panera. Will definitely make this often.

    • Julie Wampler says:

      So great to hear!

  • Sarah says:

    Hi, I made this but it doesn’t taste sweet enough to me. What can I add?

    • Julie Wampler says:

      Your butternut squashes probably weren’t super sweet so that’s probably why. I would add more apple juice and/or some brown sugar.

  • Ann says:

    My instant pot does not have a manual high pressure setting. What size instant pot? I only have a three quart, So I don’t think this recipe is possible for my 3 quart instant pot.

    • Julie Wampler says:

      you sure? they all should have it. does it have a pressure setting that you can press? “pressure level?” then press the + – buttons where the time is. i would halve this recipe if you want to make it in a 3 quart. i have a 6 quart.

  • Bridget says:

    I just made this soup with 2 squashes someone gave me (not butternut) and it turned out AMAZING. I Ammon bowl #2. Can’t wait to try it with actual butternut squash.

    • Julie Wampler says:

      that’s great to hear! i’m so glad you enjoyed this!

  • Kate Williams says:

    Just made this, sooooo yummy! This will now be added to my “go to” recipes! Thank you!

    • Julie Wampler says:

      Wonderful! Thank you for letting me know!

  • Dani Groves says:

    Is the 5 cups, cubed butternut squash that the recipe calls for raw or already cooked? I’m just wondering if I cooked a whole squash in my instant pot, and then cut into it, and used the already cooked insides, would I still need to put it through the instant pot again, with the juice and broth? Or is this step just to cook the squash? Just trying to eliminate cutting and cubing raw squash if I don’t have to, lol. Much easier to cut into the squash after it’s already cooked.

    Also, I don’t have an immersion blender. What can I use instead of this?

    • Julie Wampler says:

      Raw butternut squash! Additionally, I mentioned in the post that if you don’t have an immersion blender, you can use a blender. :)

  • Shawna Felton says:

    The best soup

  • Joyce says:

    Sorry, but this tastes nothing like Panera’s soup. I have been trying to figure out why, and my first thought is that the main flavor that I get is from the apple juice. Maybe cut the amount in half? Not sure, but if you want Panera, buy the real thing

    • Ophelia says:

      I just made this and I’m tasting the apple juice and it’s not very sweet. It has a good flavor but how do I fix the apple juice taste for next time?

      • Julie Wampler says:

        use less of it next time

  • Carol says:

    I know what you mean about a restaurant not having something that is so good on a menu all the time I go to restaurants for a specific item and only that use to go to applebees for thai shrimp salad and they no longer have that, now what, I don’t eat there any more.

  • Samanthia Hall says:

    I made this soup for a church potluck. It was a hit. My granddaughter did confess that she added a little Splenda, to enhance the sweet flavor.
    Overall, I highly recommend this recipe.

  • Mary says:

    Do you use the immersion blender right in the inner pot or do you pour the soup out of the pot and then put in a bowl? I don’t want to damage the pot. Also, I bought a ceramic inner pot. Is it okay to use the immersion blender in that? Thanks!

    • Julie Wampler says:

      i put mine right into the pot..should be fine for ceramic. the blade doesn’t actually scrape the bottom of the pot

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