This soup came into my weeknight rotation during a busy fall when I needed something warm and comforting that did not demand an hour over the stove. The Instant Pot delivered, turning dense cubes of butternut squash into a silky, fragrant puree in a fraction of the time. The first time I tasted it, I remember the mix of savory bacon, sweet apple, and those woodsy notes of sage and thyme balancing perfectly. It felt like a hug in a bowl. I love how every spoonful tastes layered and intentional: the sweetness of the squash and carrots, the bright tartness of Granny Smith apple, and the gentle heat from freshly ground black pepper. The bacon adds smoky depth without overpowering the vegetables, while a splash of heavy cream finishes the texture into something lush. This is the soup I bring to neighbors, the one my family requests the moment air turns crisp. It is easy enough for a weeknight and special enough for a dinner party—you just change the garnish and the bowls, and it transforms.

Ingredients

• Butternut squash: Choose a heavy, firm squash with matte skin and a deep beige color. Pre-peeled cubes save time, but whole squash is often fresher and sweeter.
• Bacon: Thick-cut smoky bacon renders flavorful fat for sautéing aromatics and adds crunch as a garnish. Look for nitrate-free brands with clean ingredients.
• Sweet onion: A half medium onion brings gentle sweetness without overshadowing squash. Dice evenly for quick, even softening in the Instant Pot.
• Garlic: Freshly minced garlic blooms in the hot fat, releasing aromatic oils that deepen the soup’s base flavor.
• Sage and thyme: Fresh herbs infuse woodsy, savory notes. Sage should be vibrant and soft, thyme sprigs fragrant with pliable stems.
• Carrots and celery: Classic soup aromatics that add body and sweetness, balancing the squash and supporting a silky puree.
• Granny Smith apple: Tart apple brightens the soup without making it sweet. It melts into the puree for a rounded finish.
• Chicken stock: Use a low-sodium, high-quality stock for a clean, savory backbone. Bone broth works well for extra body.
• Heavy cream: A small splash makes the texture luxurious. You can increase slightly for a richer finish or swap for a lighter option.
• Chives: Freshly chopped chives add color and a mild, oniony pop that wakes up every spoonful.

Instructions

Crisp the bacon: Set a 6-quart Instant Pot to High Sauté. Add diced bacon to a dry pot and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pot. Aim for golden edges without burning; reduce heat if browning too fast. Sauté the aromatics: Add the diced sweet onion to the bacon fat and cook, stirring frequently, until translucent, 2 to 3 minutes. Stir in minced garlic, minced sage, and thyme sprigs; cook 30 to 60 seconds until fragrant. This quick bloom in hot fat releases essential oils for deeper flavor. Pressure cook the base: Add butternut squash, carrots, celery, apple, and chicken stock. Season with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Lock the lid, set valve to Sealing, select Manual or Pressure Cook on High for 12 minutes. The pot will take several minutes to come to pressure before the clock starts. Quick release and blend: When cooking ends, quick-release pressure carefully. Remove and discard thyme sprigs. Stir in heavy cream. Using an immersion blender, puree until very smooth, moving the blender around the pot for even texture. If too thick, thin with warm stock or water by the tablespoon. Season and serve: Taste and adjust salt and pepper. Ladle into bowls and top with reserved crispy bacon and chopped chives. Serve hot, with crusty bread or a crisp salad alongside.

Storage Tips

Cool the soup to room temperature within 2 hours, then transfer to airtight containers. Refrigerate for 4 to 5 days. For freezing, portion into freezer-safe containers or zip-top bags (leave headspace for expansion) and freeze up to 3 months. Thaw overnight in the refrigerator or in a sealed bag under cool running water. Reheat gently on the stovetop over medium-low or in the microwave at 50 to 70 percent power, stirring occasionally. If the texture seems thicker after storage, whisk in a splash of warm stock or water until it returns to velvety smoothness. Look for a uniform color and aroma; if it smells sour or separates dramatically, it is time to discard.

Ingredient Substitutions

Swap bacon with 1 tablespoon olive oil and a knob of butter for a vegetarian version, or use smoked paprika for a hint of smokiness. For dairy-free, replace heavy cream with 1/2 cup full-fat coconut milk; it adds body and a subtle sweetness. Vegetable stock works well in place of chicken stock; choose low-sodium to control salt. No Granny Smith? Use a tart apple like Pink Lady or Honeycrisp. Fresh sage and thyme are best, but you can substitute 1 teaspoon dried sage and 1/2 teaspoon dried thyme in a pinch. If your squash is small, top up with extra carrots to maintain volume and sweetness.

Serving Suggestions

Serve this soup in warm bowls with a generous sprinkle of chives and the reserved bacon. A swirl of cream or a dollop of crème fraîche adds a restaurant touch. Pair with a simple green salad and warm crusty bread, or go fancy with grilled cheese soldiers for dipping. For a dinner party, garnish with toasted pumpkin seeds, cracked pepper, and a drizzle of good olive oil. This soup also loves toppings like crispy shallots, shaved Parmesan, or a pinch of chili flakes. If serving buffet-style, keep it warm in the Instant Pot on Keep Warm and set out garnish bowls so guests can build their own.

Cultural Background

Butternut squash soup has roots in New World ingredients and Old World techniques. Native to the Americas, squash has long been valued for its sweetness and storability. European settlers brought the tradition of puréeing vegetables into soups, which evolved into the silky, cream-kissed versions popular today. The Instant Pot simply modernizes a timeless idea: coax sweetness from hardy squash and balance it with aromatics and herbs. The apple nods to classic French pairings of winter vegetables and fruit, while the bacon brings a smoky echo of soups simmered over wood fires.

Seasonal Adaptations

In fall and winter, stick to the core recipe with sage and thyme. For spring, lighten it by swapping heavy cream for a splash of buttermilk and finishing with lemon zest and dill. In summer, make it a chilled soup: reduce cream, blend until silky, chill thoroughly, and serve with cucumber dice and chive oil. Around the holidays, add a pinch of warm spices—nutmeg or a tiny dash of cinnamon—and finish with toasted pecans for a festive touch. You can also roast the squash ahead for a deeper caramelized note, then pressure cook for a shorter time to combine flavors.

Meal Prep Tips

Dice the onion, carrots, celery, and apple up to 2 days ahead and store in airtight containers. Peel and cube the squash a day in advance or buy pre-cut for convenience. Cook the soup fully, cool, and portion into 1-cup or 2-cup containers for quick lunches. Reheat gently and adjust consistency with a splash of stock if needed. Keep garnishes separate: crisp bacon, chopped chives, and any seeds or croutons should be stored dry to stay crunchy. If you plan to freeze, add the cream after reheating for the best texture.

There is something deeply satisfying about lifting the Instant Pot lid and seeing those tender vegetables ready to whirl into silk. Whether you serve it casually with grilled cheese or in delicate bowls for company, this soup adapts to the moment and always delivers comfort. I hope it finds a place in your cool-weather routine the way it has in mine.