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Classic Butternut Squash Soup In An Instant (Pot)

A fresh take on a classic soup, this time in an Instant Pot. Great flavor, less time.   As a bonus, we included a recipe for cumin sour cream that is the perfect topping for this soup!

Course Soup
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Author With Two Spoons


Butternut Squash Soup

  • 2 Tablespoons olive oil, divided
  • 4 ounces diced pancetta
  • 1 sweet yellow onion roughly chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh sage
  • 12 cups chopped fresh butternut squash
  • 32 ounces chicken stock (4 cups)
  • 2 teaspoons kosher salt
  • 1 teaspoon apple cider vinegar

Cumin Sour Cream

  • 1 cup sour cream
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt


Butternut Squash Soup

  1. Set the Instant Pot to sauté and heat one tablespoon of olive oil.

  2. Add the pancetta and cook, stirring frequently, until the fat renders and the pancetta is lightly crispy. Remove the cooked pancetta from the Instant Pot with a slotted spoon and place on a paper towel lined plate. Set aside.

  3. Add the second tablespoon of oil to the instant pot. 

  4. Sauté the onion and garlic until just softened.

  5. Add the sage and cook briefly, until fragrant. 

  6. Placed the chopped butternut squash into the Instant Pot and cover with the chicken stock. 

  7. Replace the lid of the IP and set the vent to sealing. Cook on high pressure for 10 minutes with a quick release. 

  8. Using an immersion blender, purée the soup to your desired consistency.

  9. Add the apple cider vinegar and 2 teaspoons kosher salt. Taste and adjust seasoning as needed.

  10. Serve immediately, topping each bowl with bits of pancetta, homemade croutons, and a dollop of greek yogurt or sour cream. 

Cumin Sour Cream

  1. Combine sour cream, cumin, and salt in a small bowl until fully combined.  Use as a topping for the soup!