Instant Pot Autumn Squash Soup Recipe – Cozy Panera Copycat Delights
This delicious Instant Pot Autumn Squash Soup is a comforting recipe inspired by Panera’s flavors, perfect for autumn!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and heat.
- Add diced onion and cook until translucent.
- Stir in garlic and cook for an additional minute.
- Add cubed butternut squash, broth, cinnamon, nutmeg, salt, and pepper.
- Seal the Instant Pot and set to manual high pressure for 10 minutes.
- Once done, perform a quick release. Blend the soup until smooth.
- Stir in heavy cream and serve warm.
Notes
- For a spicier flavor, add a pinch of cayenne pepper.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg