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

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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 173kcal
Author Julie Wampler


  • 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.


Serving: 1bowl | Calories: 173kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g