Creamy Butternut Squash Soup Made Easy in the Instant Pot

If you’re craving something cozy, nourishing, and simple to make, this Instant Pot Butternut Squash Soup delivers in every way. It’s creamy, full of depth thanks to pancetta and sage, and topped with crisp mushrooms and tangy crème fraîche for a satisfying finish. Whether you're hosting a fall dinner or just need a quick weeknight meal, this recipe brings comfort and elegance to the table with minimal effort.

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)

Toppings:

• 8 ounces small white button mushrooms, stems trimmed, sliced 1/8-inch thick

• Pinch of ground cumin

• Kosher salt

• Crème fraîche or full-fat Greek yogurt (thinned with 1–2 tablespoons water)

• Minced chives

Directions

Step 1: Crisp the pancetta
Set your Instant Pot to the medium sauté setting. Add pancetta and cook for about 8 minutes, stirring occasionally, until golden and crispy. Use a slotted spoon to transfer to a paper towel–lined plate. Drain all but 2 tablespoons of the rendered fat.

Step 2: Build the soup base
Add the carrots, celery, onion, sage, cumin, 2 teaspoons of salt, and 1/4 teaspoon of pepper to the pot. Sauté for about 5 minutes, until the vegetables are softened.

Step 3: Pressure cook
Stir in the butternut squash and chicken stock. Secure the Instant Pot lid according to manufacturer instructions. Set to pressure cook on high for 25 minutes. Once done, carefully use the quick release, then remove the lid.

Step 4: Blend until creamy
Use an immersion blender to puree the soup directly in the pot until smooth. Stir in cream (or water) to thin the soup to your desired consistency. Taste and season with additional salt and pepper as needed.

Step 5: Prepare the toppings
While the soup cooks, heat 1 tablespoon of the reserved pancetta fat in a skillet over medium-high heat. Add mushrooms, cumin, and a generous pinch of salt. Cook for 10–20 minutes until mushrooms are browned and slightly crisp. Set aside.

Step 6: Serve and garnish
Ladle soup into bowls. Top each with crisp pancetta, sautéed mushrooms, a drizzle of thinned crème fraîche or yogurt, and a sprinkle of fresh chives.

A Cozy, Nutritious Favorite

Butternut squash is naturally rich in vitamin A, potassium, and fiber, while mushrooms offer plant-based nutrients like selenium and B vitamins. The pancetta adds savory depth, but you can omit it for a vegetarian option.

Perfect for chilly nights or meal prep, this soup reheats beautifully and pairs well with crusty bread or a crisp green salad.

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