Have you ever enjoyed a butternut squash soup at a fine dining restaurant and wondered what made it so incredibly rich, savory, and complex? It’s all about building deep, harmonious layers of flavor. This incredible Instant Pot Butternut Squash Soup recipe is your ultimate roadmap to creating that same sophisticated, multi-layered experience at home, with a fraction of the time and effort.
This isn’t just a recipe for a simple, sweet squash purée. This is a guide to a complete, gourmet soup experience. We start by building a savory foundation with crispy pancetta and a classic mirepoix. The Instant Pot then works its magic, transforming tough butternut squash into a velvety, tender purée in just 25 minutes. Finally, we finish each bowl with a stunning array of toppings that provide a perfect contrast of salty, earthy, tangy, and fresh flavors. This is the recipe that will make you feel like a professional chef in your own kitchen.
Table of Contents
Table of Contents
Recipe Overview: A Gourmet Soup, Made Easy
What makes this Instant Pot Butternut Squash Soup a true restaurant-quality masterpiece is its focus on flavor layering and textural contrast. The savory depth from the crispy pancetta and sautéed vegetables perfectly balances the natural sweetness of the butternut squash. The true genius, however, lies in the collection of gourmet toppings—crispy pancetta, earthy mushrooms, cool crème fraîche, and sharp chives—which turn each spoonful into a delightful experience. The Instant Pot makes the entire process unbelievably fast and easy, delivering slow-simmered taste in record time.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8 |
The Essential Ingredients for This Gourmet Soup
This recipe uses a handful of classic, high-impact ingredients to build its signature savory and slightly sweet flavor.
- Butternut Squash: The sweet and nutty star of our soup. You will need one 2-pound butternut squash. The Instant Pot will make it perfectly tender and delicious.
- The Savory Base (Pancetta & Mirepoix): This is where we build the deep, foundational flavor.
- Pancetta: This Italian-style, salt-cured pork belly is rendered until crisp. The crispy bits are used as a delicious, salty topping, and the rendered fat is the “liquid gold” we use to sauté our vegetables.
- Mirepoix: The classic aromatic trio of carrots, celery, and onion provides a sweet and savory base for the soup.
- The Gourmet Toppings: These are what elevate the soup from simple to show-stopping.
- Sautéed Mushrooms: Fresh button mushrooms are sautéed in the reserved pancetta fat until brown and slightly crisp, adding a wonderful, earthy, umami flavor.
- Crème Fraîche: A classic, rich, and tangy cultured cream that adds a beautiful, cool, and creamy contrast to the warm, savory soup. Full-fat Greek yogurt is a great substitute.
- Chicken Stock: A high-quality chicken stock provides a rich, savory liquid base for our soup. For a vegetarian version, a rich vegetable broth is a perfect substitute.
Step-by-Step to Perfect Instant Pot Soup
Follow these simple, detailed steps for a perfect, velvety-smooth soup every time.
Step 1: Build the Savory Foundation in the Instant Pot
Set your 6- or 8-quart Instant Pot® to the medium “Sauté” setting. Add the diced pancetta to the pot and cook, stirring occasionally, for about 8 minutes, until it is crisp and the fat has rendered.
Use a slotted spoon to remove the crispy pancetta to a paper towel-lined plate, reserving it for the topping.
Drain all but 2 tablespoons of the rendered pancetta drippings from the pot. Add the carrots, celery, onion, minced sage, cumin, 2 teaspoons of salt, and 1/4 teaspoon of pepper to the pot. Cook, stirring occasionally, for about 5 minutes, until the vegetables have softened and are fragrant.
Step 2: Pressure Cook for Deep Flavor, Fast
Add the 7 cups of cubed butternut squash and the 3 cups of chicken stock to the pot with the sautéed vegetables.
Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
After the pressure cook cycle is complete, carefully follow the manufacturer’s guide for a quick release of the pressure.
Step 3: Create the Gourmet Toppings
While the soup is pressure cooking, you can prepare the delicious mushroom topping.
Heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the sliced mushrooms, the pinch of cumin, and a generous pinch of salt.
Cook, stirring occasionally, for 10 to 20 minutes. Be patient here. The mushrooms will first release their liquid, and then, once that liquid has evaporated, they will begin to turn a beautiful deep brown and become slightly crisp. Remove the mushrooms from the pan and set them aside for the topping.
Step 4: Blend, Finish, and Serve Like a Pro
Once the pressure has been fully released from the Instant Pot, be careful of any remaining steam and unlock and remove the lid.
Use an immersion blender to purée the soup directly in the pot until it is completely smooth and velvety.
Pro Tip: An immersion blender is the easiest and safest way to blend hot soup. If you need to use a regular blender, be sure to work in batches and to remove the small cap from the blender lid, covering the opening with a folded kitchen towel to allow steam to escape.
If you are using it, you can now stir in the 1 cup of heavy cream for an even richer result. Taste the soup and season with additional salt and pepper as needed.
To serve, ladle the hot soup into bowls. Artfully arrange a sprinkle of the crispy pancetta, a spoonful of the sautéed mushrooms, a drizzle of the thinned crème fraîche, and a final sprinkle of fresh, minced chives on top of each bowl. Enjoy!
Restaurant-Quality Instant Pot Butternut Squash Soup
A rich and creamy butternut squash soup made quickly and easily in an Instant Pot. The recipe builds a deep, savory flavor base by first crisping pancetta and then sautéing carrots, celery, and onion in the rendered fat. The butternut squash is then pressure-cooked with the vegetables in chicken stock until perfectly tender. The soup is pureed until smooth with an immersion blender and served with delicious toppings of the crispy pancetta, sautéed mushrooms, and a drizzle of crème fraîche or Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Pressure Cooking, Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Soup:
- 5 ounces pancetta, cut into 1/2-inch pieces
- 2 medium carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/2 medium onion, cut into 1-inch pieces
- 4 large sage leaves, minced
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
- 3 cups chicken stock
- 1 cup cream (optional)
- For the Toppings:
- 8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
- Pinch ground cumin
- Creme fraiche or full-fat Greek yogurt, for serving
- Minced chives, for serving
Instructions
- Set a 6- or 8-quart Instant Pot® to the medium sauté setting. Add the pancetta to the pot and cook, stirring occasionally, for about 8 minutes until crisp and the fat is rendered. Remove the pancetta with a slotted spoon to a paper towel-lined plate, reserving it for a topping.
- Drain all but 2 tablespoons of the pancetta drippings from the pot.
- Add the carrots, celery, onion, sage, 1/2 teaspoon of cumin, 2 teaspoons of salt, and 1/4 teaspoon of pepper to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened.
- Add the squash and chicken stock to the pot. Follow the manufacturer’s guide for locking the lid. Set to pressure cook on high for 25 minutes.
- After the pressure-cook cycle is complete, perform a quick pressure release. Carefully remove the lid.
- Use an immersion blender to puree the soup directly in the pot until it is smooth. Stir in the optional cream to thin the soup to your desired consistency. Season with additional salt and pepper.
- Prepare the Toppings: While the soup is cooking, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, a pinch of cumin, and a generous pinch of salt. Cook, stirring occasionally, for 10 to 20 minutes, until the mushrooms have released their liquid and are brown and slightly crisp.
- Serve: Ladle the hot soup into bowls. Top with the crispy pancetta, the sautéed mushrooms, a drizzle of creme fraiche, and a sprinkle of minced chives.
Notes
- Special Equipment: A 6- or 8-quart Instant Pot® and an immersion blender are required for this recipe.
- Using an immersion blender is a convenient way to puree the soup directly in the pot without having to transfer it to a traditional blender.
- The rendered pancetta fat is used to cook both the soup base and the mushroom topping, adding a rich, savory flavor throughout the dish.
- The article references a ‘Cook’s Note’ that is not included in the provided text.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450-550
- Sugar: 15-20 g
- Sodium: 1200-1500 mg
- Fat: 30-40 g
- Saturated Fat: 15-20 g
- Trans Fat: 0 g
- Carbohydrates: 25-35 g
- Fiber: 8-12 g
- Protein: 15-20 g
- Cholesterol: 80-100 mg
Storage and Make-Ahead Tips
This Butternut Squash Soup is a fantastic make-ahead meal, as the flavors become even deeper and more delicious overnight.
- Make-Ahead: You can prepare the entire soup and all the toppings up to 3 days in advance. Store the soup and the toppings in separate airtight containers in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: The soup base (without the cream or crème fraîche) freezes beautifully! Let it cool completely and freeze it in airtight containers or freezer bags for up to 3 months.
- Reheating: Reheat the soup gently in a saucepan on the stovetop over medium-low heat, stirring occasionally, until it is hot.
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Creative Recipe Variations
This rich and savory soup is a wonderful base for your own creative and cozy twists.
- Brown Butter & Crispy Sage Topping: For an incredibly nutty and sophisticated flavor, you can omit the pancetta. Instead, make a brown butter topping. Melt 4 tablespoons of butter in a skillet until it is nutty and brown, and then fry a few whole, fresh sage leaves in it until they are crispy. Drizzle the brown butter and crumble the crispy sage leaves over the top of the soup.
- Add a Spicy Chorizo Kick: For a smoky, paprika-infused flavor, you can substitute the pancetta with an equal amount of finely diced, cured Spanish chorizo. Render it at the beginning just like the pancetta.
- Add a Sweet Apple Twist: To add a bright, tart complexity to the soup base, you can peel, core, and chop one Granny Smith apple and add it to the Instant Pot to sauté along with the carrots, celery, and onion.
Enjoy The Ultimate Fall Soup!
You’ve just created a truly special soup that is the very definition of autumn comfort. This Instant Pot Butternut Squash Soup is a perfect harmony of sweet, savory, and smoky flavors, with an unbelievably creamy and velvety texture. It’s a humble yet elegant dish that is sure to become a cherished recipe for the cozy season.
We hope you enjoy every last, warm, and delicious spoonful!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a classic fall soup!
Frequently Asked Questions (FAQs)
Q1: What is the difference between this and a sweeter-style butternut squash soup?
While many butternut squash soups lean very sweet, this recipe is designed to be savory and complex. The addition of salty pancetta, a full mirepoix of aromatic vegetables, cumin, and sage creates a deep, savory foundation that perfectly balances the natural sweetness of the squash, making it a more sophisticated and satisfying meal.
Q2: What is crème fraîche, and can I use something else instead?
Crème fraîche is a thick, rich, and tangy cultured cream from France. It has a high fat content and a flavor that is less tangy than sour cream. It’s a wonderful, cooling contrast to the rich soup. If you can’t find it, an excellent and easy substitute is full-fat plain Greek yogurt, thinned with a little water or milk as the recipe suggests.
Q3: How do I get my mushrooms deeply browned and crispy, not soft and soggy?
The secret to perfectly browned mushrooms is to cook out all of their water. When you first add mushrooms to a hot pan, they will release a large amount of liquid. You must continue to cook them, stirring occasionally, until all that liquid has completely evaporated from the pan. It is only after the pan is dry again that the mushrooms can actually begin to sauté, brown, and crisp up.
Q4: Can I use pre-cut, packaged butternut squash to save time?
Yes, absolutely! Using pre-peeled and pre-cut butternut squash from the produce section of your grocery store is a fantastic time-saving shortcut that makes this easy recipe even easier for a busy weeknight.
Q5: Can I make this soup vegetarian?
Yes, it’s very easy to make this soup vegetarian! Simply omit the pancetta. You will want to sauté the vegetables in 2-3 tablespoons of olive oil or butter instead of the pancetta fat. Be sure to use a high-quality, flavorful vegetable broth instead of the chicken broth. For a salty, crispy topping to replace the pancetta, you could toast some salted pumpkin seeds (pepitas) in a dry skillet.