Creamy Butternut Squash Soup with Apple and Bacon

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!

Creamy Butternut Squash Soup

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

  1. Heat oven to 350 degrees
  2. 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.
  3. Place all ingredients for the soup in the inner liner of your Instant Pot.
  4. Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
  5. Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.
  6. Remove bacon and crumble into delicious bits and set aside.
  7. Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender.
  8. Mix in cream if using and pour into serving bowls.
  9. 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!

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!

Creamy Butternut Squash Soup

Originally Published August 20, 2017

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup With Apples And Bacon

This is the easiest Butternut Apple soup with Bacon that you’ll ever make in your pressure cooker. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully. 

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Course: Main Courses, Soups

Cuisine: American

Keyword: Butternut Squash Apple Soup, Creamy Butternut Squash Soup, Instant Pot Soup Recipes

Servings: 6

Calories: 227kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For Finishing

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!

Get support & connect with our community on Facebook!

Nutrition

Calories: 227kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Fiber: 4g | Sugar: 9g

Tried this recipe?Follow @twosleevers and Pin it!

Don’t forget to check out my Instant Pot Fast & Easy Cookbook!

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.