Instant Pot Autumn Squash Soup Recipe – Panera Copycat!

Make this Instant Pot Autumn Squash Soup Recipe – Panera Copycat! Perfect and delicious!

Autumn Squash Soup Recipe – Panera Copycat! is one of the best fall soups! Infused with the flavors of pumpkin, it’s one of my favorite go-to fall soups!

I actually served this last year, at Thanksgiving and everyone left raving about that. Sorry about that turkey! This is a quick meal, and most of the ingredients can be stored in your pantry until you are ready to use them!

And it all starts with a few simple ingredients, and your Instant Pot!

More of my Instant Pot Soup Recipes to keep you warm this fall and winter are INSTANT POT NEW ENGLAND CLAM CHOWDER, INSTANT POT CHICKEN POT PIE SOUP, INSTANT POT CREAM OF BUTTERNUT SQUASH SOUP, and INSTANT POT HOMEMADE TOMATO SOUP.

Instant Pot Autumn Squash Soup Recipe

Warm up your fall evenings with this delicious Instant Pot Autumn Squash Soup! This creamy and flavorful soup is made with roasted butternut squash, fragrant spices, and a touch of maple syrup for added sweetness.

The Instant Pot makes preparation a breeze, allowing the flavors to meld beautifully in no time. With its velvety texture and comforting aroma, this soup is perfect for chilly days or as a cozy starter for gatherings.

Serve it with a drizzle of cream and a sprinkle of pumpkin seeds for a delightful presentation. Enjoy a bowl of seasonal goodness that’s both nourishing and satisfying!

Ingredients Needed

Here are the simple ingredients, you will need;

• Olive Oil: You can use this for sauteing, but you can also use coconut oil.
• Onions: I used yellow baking onions, and diced them finely.
• Minced Garlic: Mince the garlic, and use fresh garlic.
• Ground Ginger: You can also use freshly minced ginger.
• Curry Powder: Adds the curry flavor to the soup!
• Ground Cumin: Adds a lot of flavors.
• Canned Pumpkin: Make sure to use fresh pumpkin or canned pumpkin. Not pumpkin pie filling.
• Vegetable Broth: You can use water as well, look for a good quality vegetable broth.
• Salt and Black Pepper: Also serve with them, for additional seasoning.

How To Make Instant Pot Panera Copycat Autumn Squash Soup

Here are the simple steps to make this delicious soup:

Step One: Start by adding the olive oil to the Instant Pot. Then press the Sauté button. Once the oil is heated up (about 30 seconds), add the diced onions, and Sauté until they are softened. Then add the garlic, and Sauté until the onions and garlic are softened and translucent.

Step Two: Then mix in the ground ginger, curry powder, pumpkin, vegetable broth, salt, and pepper. Mix well.

Step Three: Add your lid, making sure it’s locked into place and that the vent is turned to a sealed position. Then set the manual high pressure (or soup) for 15 minutes high pressure. When the time is done, do a natural release. Open the lid and mix well.

Instant Pot Autumn Squash Soup Recipe Recipe Tips

• Use Fresh or Canned Pumpkin: You can use either fresh pumpkin or canned pumpkin puree for this recipe.
• Sauté the Aromatics First: Start by using the sauté function on your Instant Pot to cook the onions, garlic, and ginger in a little oil or butter.
• Add Coconut Milk for Creaminess: Stir in coconut milk after pressure cooking to add a rich, creamy texture to the soup.
• Balance the Flavors: Taste the soup after pressure cooking and adjust the seasoning as needed.
• Use Vegetable or Chicken Broth: For a richer flavor, use vegetable or chicken broth instead of water.
• Blend for a Smooth Texture: After pressure cooking, use an immersion blender to puree the soup until it’s smooth and velvety.
• Garnish with Fresh Herbs: Garnish the soup with fresh herbs like cilantro, parsley, or chives for a burst of color and freshness.
• Serve with Crusty Bread: Pair the curried pumpkin soup with warm, crusty bread or naan for a satisfying meal.
• Make It Ahead: This soup stores well and tastes even better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days, or freeze it for up to 3 months for a quick and easy meal later.

Instant Pot Autumn Squash Soup Recipe Faqs

Can I use canned pumpkin puree instead of fresh pumpkin? Yes, canned pumpkin puree works perfectly in this recipe and saves time.

How long should I cook the soup in the Instant Pot? The soup typically needs to be cooked on high pressure for about 8-10 minutes, followed by a quick release.

Can I make this soup dairy-free? Yes, the soup is naturally dairy-free if you use coconut milk or another plant-based milk. Coconut milk adds a rich, creamy texture that complements the curry flavor.

Can I use other types of squash instead of pumpkin? Yes, you can substitute other types of squash like butternut squash or acorn squash.

How do I make the soup thicker? To thicken the soup, you can reduce the amount of broth or add a bit of cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) after pressure cooking. Blending the soup also naturally thickens it.

Can I freeze the soup? Yes, curried pumpkin soup freezes well. Let the soup cool completely before transferring it to an airtight container. Freeze for up to 3 months, and thaw in the refrigerator before reheating.

How can I make the soup spicier? To add more heat, you can include a pinch of cayenne pepper, red pepper flakes, or additional hot curry powder. Adjust the spice level to your taste.

What can I use instead of coconut milk? If you prefer not to use coconut milk, you can substitute it with heavy cream, half-and-half, or another plant-based milk like almond or cashew milk, though the flavor will vary slightly.

What garnishes work well with this soup? Popular garnishes include fresh cilantro, chopped chives, a swirl of coconut cream or yogurt, and a squeeze of lime juice. These add freshness and enhance the overall flavor of the soup.

More Instant Pot Soup Recipes!

• INSTANT POT CHICKEN POT PIE SOUP
• INSTANT POT BROCCOLI AND CHEDDAR CHEESE SOUP
• HOW TO MAKE VEGETABLE BROTH IN THE INSTANT POT
• INSTANT POT HOMEMADE TOMATO SOUP
• INSTANT POT CHICKEN AND GNOCCHI SOUP (OLIVE GARDEN COPYCAT)
• EASY INSTANT POT NEW ENGLAND CLAM CHOWDER
• INSTANT POT CREAM OF BUTTERNUT SQUASH SOUP

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