Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 3 Slices of Applewood Smoked Bacon; 1 ½ Cups Leeks, (roughly chopped and washed thoroughly to remove all the sand); 9 Cups Butternut Squash, Diced into 1 Inch Chunks; 5 Cups Chicken Stock; 2 Sprigs Fresh Thyme; 2 Teaspoons Real Salt; 1/2 Teaspoon Black Pepper; Bacon, Cooked and Chopped; Feta Cheese or Sour Cream

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The best creamy butternut squash soup is so simple to make and can be made in the Instant Pot. Instant Pot directions are in the notes.

This Butternut Squash Soup is one of my go-to soup recipes for Fall or Winter. I love how easy it is and it’s only a few ingredients. It is naturally gluten free but you can also make it dairy free (just leave off the cheese at the end) and vegan (replace the bacon with 1 tablespoon olive oil and top with chives instead of cheese and bacon).

I love to serve this for baby showers, bridal showers, cozy get togethers with friends or for dinner on a cold night. You can also freeze this soup in individual soup cup trays or in larger soup containers for an easy freezer meal.

Serve this soup with my famous pretzel rolls. If you love this soup then also try my Classic Chicken Noodle Soup!

How to make butternut squash soup in the Instant Pot:

To make the soup saute the bacon on saute mode in the Instant Pot until crispy. Set the bacon aside and crumble for the topping. Then remove the grease from the Instant Pot and saute the vegetables. Add the broth and seasonings and turn on the Instant Pot for 20 minutes on manual, high pressure. When the soup is done perform a quick release by manually moving the valve to venting. Blend the soup with an immersion blender and serve with bacon and feta cheese.

Serves 8

Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This recipe is perfect on a cold Fall day or great served at an elegant dinner party.

Ingredients

3 Slices of Applewood Smoked Bacon
1 ½ Cups Leeks, (roughly chopped and washed thoroughly to remove all the sand)
9 Cups Butternut Squash, Diced into 1 Inch Chunks
5 Cups Chicken Stock
2 Sprigs Fresh Thyme
2 Teaspoons Real Salt
1/2 Teaspoon Black Pepper

Toppings:

Bacon, Cooked and Chopped
Feta Cheese or Sour Cream

Instructions

Preheat a large dutch oven or stock pot over medium heat.
Cook the bacon until brown and crispy, about 7 minutes. Remove the bacon and set aside on paper towels.
Add the leeks and sauté for 2-3 minutes. Add squash and sauté for another 5 minutes.
Add the chicken stock, thyme, salt and pepper. Bring to a boil. Cover and cook for 20 minutes or until the butternut squash is very soft.
Remove the thyme sprigs.
Blend soup with an immersion blender until slightly chunky (If you don't have an immersion blender, you can use a regular blender. Just be careful to let the steam escape or the soup will be everywhere).
Taste to see if the soup needs any more salt and pepper.
Place in your serving bowl and add desired toppings.

Notes

Instant Pot Directions:

1. Turn the Instant Pot on saute mode and saute the bacon until crispy. Remove the bacon and set aside on paper towels.

2. Remove the bacon grease and add the leeks and sauté for 2-3 minutes. Add squash and sauté for another 5 minutes.

3. Add the chicken stock, thyme, salt and pepper. Seal with lid (making sure the valve is turned to sealing) and cook on manual high pressure for 20 minutes. Perform a quick release by manually turning the valve to venting.

4. Remove the thyme sprigs.

5. Blend soup with an immersion blender until slightly chunky (If you don't have an immersion blender, you can use a regular blender. Just be careful to let the steam escape or the soup will be everywhere).

6. Taste to see if the soup needs any more salt and pepper.

7. Place in your serving bowl and add desired toppings.

*I love freezing this soup in plastic soup containers for a quick dinner when I don't feel like cooking!

Best Butternut Squash Soup

How to make butternut squash soup in the Instant Pot: