This recipe for Creamy Butternut Squash Soup with Apple and Bacon is likely to be one of the simplest recipes you've ever made. But don't let the simplicity fool you because this soup has a depth of flavor!
What Makes This Creamy Butternut Squash Soup So Good
The soup has very little in it, but it all works together somehow. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully.
I'm not sure why I keep making soups right now since it is decidedly not Fall in Texas, but lately I've gone through a spate of soup and stew making.
Whether it was the Chickpea Soup, the Vietnamese Bo Kho or the Thai Yellow Curry Soup, I've been on a soup and stew jag lately.
I know that the addition of apples might sound a bit strange, but I assure you, they add a delightful sweetness to the dish that really elevates the soup. That, along with the addition of salty and savory bacon, makes for a delightfully Creamy Butternut Squash Soup that is bursting with flavor.
This is seriously one of the best butternut squash soup recipes out there, and not just because of how crazy good it is. It's also crazy easy to make thanks to a little help from your Instant Pot! The whole dish is done in less than 30 minutes with little effort required. And the less time you spend cooking, the sooner you get to enjoy eating 🙂
How To Make Creamy Butternut Squash Soup with Apple And Bacon
- Heat oven to 350 degrees
- If you have purchased a whole butternut squash, peel it using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you're ready to use the chunks.
- Place all ingredients for the soup in the inner liner of your Instant Pot.
- Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
- Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.
- Remove bacon and crumble into delicious bits and set aside.
- Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender.
- Mix in cream if using and pour into serving bowls.
- Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!
How Long Does Butternut Squash Soup Last In The Fridge?
This Creamy Butternut Squash Soup should last somewhere between 3-5 days in the fridge. With that knowledge, you may want to make some extra so you can enjoy it throughout the week!
Can You Freeze Butternut Squash Soup?
Due to the heavy cream in the soup, this recipe doesn't freeze particularly well. Dairy has a tendency to separate and become grainy when it is frozen and reheated.
If you'd like to be able to freeze this Creamy Butternut Squash Soup better, you can opt to use coconut milk instead. Just make sure to portion out the soup before you freeze it.
Can You Make This Soup Vegan-Friendly?
As a matter of fact, you can! Just substitute vegetable broth for the chicken broth, coconut milk for the heavy cream, and leave out the bacon!
Can I Cook The Bacon In The Air Fryer?
You can absolutely cook the bacon for this Butternut Squash Soup in the air fryer! For a complete step-by-step tutorial on cooking bacon in the air fryer, check out my How To Cook Bacon in the Air Fryer post.
Looking For More Great Soup Recipes? Check These Out!
- Serve a bowl of Chicken Taco Soup made in the Instant Pot for a delicious and easy low-carb dinner made in 30 minutes!
- This Split Pea and Ham Soup is a warm and hearty soup that makes a great simple dinner option!
- Trying to eat low carb, but really craving a creamy Lobster Bisque? Try my Low Carb Lobster Bisque for a delicious replacement, that's on par with your diet plan!
- Low Carb Vegetable Soup - A great Vegetarian soup for anyone living a low carb lifestyle.
Have some leftover butternut squash and looking for more dishes to use it in? This Farro Risotto With Butternut Squash gives you the savory and sweet flavors of fall in one delightful dish!
Trust me, once you've had this Creamy Butternut Squash Soup with Apple and Bacon and experienced how easy and delicious it is, you're going to thank me. And there's no better way to thank me than to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Originally Published August 20, 2017
Equipment
Ingredients
- 4 cups (560 g) butternut squash, chopped
- 3 cups (375 g) apples, diced
- 1 cup (160 g) Onion, sliced thin
- 2 cups (470 g) Chicken Broth
- 1/4 cup (8 g) fresh sage leaves, chopped or 1/2 teaspoon dried sage
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
For Finishing
- 1/4 cup (60.5 g) Heavy Cream, or half and half
- 4-5 slices (4 slices) Bacon
- 1/4 cup shredded parmesan cheese, or blue cheese crumbles
Instructions
- Heat oven to 350 degrees.
- If you have purchased a whole butternut squash, peel it using a vegetable peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you're ready to use the chunks.
- Place all ingredients for the soup in the inner liner of your Instant Pot.
- Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
- Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.
- Remove bacon and crumble into delicious bits and set aside.
- Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender.
- Mix in cream if using and pour into serving bowls.
- Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!
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Nutrition
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Laura
So glad I discovered this soup - it turns out perfect every time. I don’t think I would have thought of putting in fresh sage but it really makes the soup.
lyn
Since I am following KETO guidelines, any sub for apples, or how far back can I cut the amount of apples to still get some flavor, but not so many carbs from sugars.
J Bruyere
There are various options! Urvashi has other butternut squash soup recipe without the apples... All her recipes are excellent! If I wanted to have the apple flavour without the carb , what I would do is make the recipe without the apple and then add a drop of apple extract to my bowl only. Use very small amounts since extracts are usually very potent. In this case, if the flavour profile is not right, I would not ruin a whole batch of soup. If this does not have the right flavour profile, then "convert" the soup if needed by adding other spices (again if needed )such as turmeric like in her other butternut squash soup. Extracts of fruits are wonderful since you get the flavour without all the carbs. I make herbal teas and various desserts with various extracts. That is what I would do!
Cheryl
Can this be made in my crock pot instead?
URVASHI PITRE
Yes I’m sure it could. I suspect 4 hours on high will do it
Cheryl
Thank you!! I'm making it tomorrow. 😉
Shelley
Delicious and easy! I bought butternut squash (pre-cubed) planning to make a squash & mushroom dish. It required prep and attention so I never made it. This was super easy and delicious. I would definitely make it again. (I blended in my Vitamix, I've never had luck with an immersion blender).
Sandy
I can't have Sage. What can I substitute for it?
Marina Marquez
Delicious soup and so easy to make!
ritsin44
I’m a bit confused. What do I do in the preheated oven? Roasting everything? For how long? Thank you for the recipe in advance.
URVASHI PITRE
That’s for cooking your bacon only. But of course you can cook the bacon however you prefer
Adrienne
This soup was delicious! I made 1.5x the recipe since I was serving this as part of a soup/sandwich dinner and it was a perfect amount for 6 hungry adults with one serving left over. Left out the bacon since our sandwiches had other meat in them, and added the cream to individual bowls instead of the whole pot since one of my guests is lactose intolerant. I would definitely make this again!