Instant Pot Butternut Squash Bisque

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Surprisingly light (despite the cream) and quite comforting, this soup is a go-to winter indulgence, especially if you’ve got a crunchy baguette on hand (or some toast slices). When we were testing these recipes, we kept referring to this soup as “the one that’s like melted gelato.” That should tell you a lot about its texture. While you can squirrel fresh butternut squash chunks in the freezer to make this soup, you’ll need to make sure those pieces are about 1 inch each. The frozen cubes sold in bags are smaller than the fresh ones from the produce section (and so cook more quickly). One final note: This soup freezes well in small, individual containers that you can reheat for lunch or dinner. Beyond • For an 8-quart Instant Pot, you must use 50 percent more of all the ingredients. • We kept the herbs simple so the flavor of the soup remains a bit more straightforward. If you want more “herbiness,” sprinkle minced fresh parsley or sage leaves on each serving. • The soup is terrific with crunchy bacon crumbled over each bowlful. • This soup may well need a grilled cheese sandwich. Here’s our favorite recipe: Put about 2 ounces sliced sharp Cheddar between two pieces of whole-wheat or rye bread. Smear a thin coating of regular or low-fat (but not fat-free) mayonnaise on the outside of both sides of the sandwich. Lightly coat the inside of a nonstick skillet with nonstick spray, then fry the sandwich over medium heat, turning once, until crisp, 3–4 minutes.

Inspired by:

recipe updated Sep 28, 2020


  • Frozen butternut squash icon
    Frozen butternut squash
    908 g (about 3 ¾ cups)
  • Vegetable broth icon
    Vegetable broth
    2 cups (about 441.98 g)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (about 1.6 g)
  • Nutmeg icon
    ¼ tsp (about 0.59 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Heavy cream icon
    Heavy cream
    ½ cup (about 120 g)
  • Whole milk icon
    Whole milk
    1 cup (about 264 g)
  • Butter icon
    ¼ cup (about 57.6 g)
  • All purpose flour icon
    All purpose flour
    2 tbsp (about 16.2 g)


  • kCook icon Microwave
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Heatproof bowl
  • kCook icon Inner pot

Step preview

  1. Stir frozen butternut squash, vegetable broth, fresh thyme, nutmeg and salt into the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 5 min
  4. Release pressure -
  5. Then stir heavy cream and whole milk into the inner pot
  6. Blend with stick blender
  7. Pre-heat - Sauté, Less
  8. Simmer while stirring frequently
  9. Add butter to a clean heatproof bowl
  10. Melt in microwave - approx 5 sec, high heat
  11. Add all purpose flour to the heatproof bowl
  12. Stir until well combined
  13. Whisk slurry into soup
  14. Whisk until thickened - approx 1 min
  15. Let cool - approx 2 min
  16. Serve
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