This post may contain affiliate links. Please read our disclosure policy.
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.
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
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.
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:
- Instant Pot Sausage and Herbed White Bean Soup
- Instant Pot Mushroom and Chicken Wild Rice Soup
- Creamy White Bean and Bacon Soup
- Harvest Corn and Pumpkin Chowder
- Lentil and Spicy Sausage Stew
- Beef Barley Soup
Instant Pot Autumn Harvest Butternut Squash Soup
Equipment
Ingredients
- 5 cups (700 g) cubed butternut squash, (about 2 inch cubes)
- 2 cups (473 ml) apple juice, (not concentrate)
- 1 cup (237 ml) vegetable stock
- 1 cup (245 g) pumpkin puree
- 1 ½ teaspoons curry powder
- 4 ounces (113 g) plain cream cheese
- Salt and pepper, to taste
Instructions
- Place the butternut squash, apple juice, and vegetable stock into the insert of your pressure 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.
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.
that’s great to hear! i’m so glad you enjoyed this!
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.
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.
Hi, I made this but it doesn’t taste sweet enough to me. What can I add?
Your butternut squashes probably weren’t super sweet so that’s probably why. I would add more apple juice and/or some brown sugar.
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.
So great to hear!
can we make this soup without cream because i don’t like cream at all.
this soup doesn’t even have cream in it. it’s cream cheese.
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!
No, I don’t think that would be overkill; do what you think would be best! I think it’s a great idea! :)
Oh dear ! My cup of tea :-)
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.
Hope you’re feeling better! No worries at all
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!
Wonderful news!!
What would the cooking time be for a crockpot?
This question is answered in the post!