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A black bowl filled with Instant Pot Butternut Squash Soup on a wooden cutting board.
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4.90 from 19 votes

Instant Pot Butternut Squash Soup

Got an Instant Pot and looking for a cozy paleo soup recipe that’s perfect for fall and winter? This Instant Pot Butternut Squash Soup is super easy to make, super bacon-y, and Whole30-friendly!
Prep Time15 minutes
Cook Time45 minutes
Course: Soup
Cuisine: American
Keyword: Dairy-free, gluten-free, Instant Pot, nomnompaleo, paleo, Whole30
Servings: 6

Ingredients

  • ¼ pound bacon cut crosswise into ¼-inch strips
  • 1 large onion diced
  • 6 garlic cloves smashed and peeled
  • 3 pounds butternut squash peeled, seeded, and cut into 1-inch chunks
  • 3 cups bone broth or chicken broth
  • 2 teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
  • aged balsamic vinegar

Instructions

  • Turn on the sauté function on the Instant Pot and drop in the bacon bits when the metal insert is hot.
  • Cook the bacon for about 10 minutes or until crispy, stirring every few minutes. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate.
  • Add onions and garlic to the bacon drippings and cook for 1 to 2 minutes.
  • Stir in the cubed squash, broth, and Magic Mushroom Powder.
  • Lock the lid on the Instant Pot and program it to cook for 7 minutes under high pressure.
  • When the soup has finished cooking, release the pressure manually.
  • Taste the soup for seasoning and adjust if necessary. Then, grab an immersion blender to purée the soup until smooth and silky!
  • Ladle the soup into bowls and drizzle aged balsamic vinegar and crispy bacon bits on top.

Video

Notes

You can keep the soup in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.

Nutrition

Calories: 209kcal | Carbohydrates: 29g | Protein: 9g | Fat: 8g | Fiber: 5g