{VIDEO} Slow Cooker/Instant Pot Butternut Squash Soup (Paleo,Whole30)

This butternut squash soup recipe is made with minimal effort yet packed with flavor. Make this comforting soup in your slow cooker or Instant Pot.

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Updated 2019 with Instant Pot instructions

This butternut squash soup recipe is known as Jorik’s world-famous butternut squash soup in my household. I got the original recipe from a family friend, Jorik (South African if you’re wondering about the name) a few years ago. I first tasted Jorik’s soup back in 2014 while visiting his family for Thanksgiving. Correction, I first got hooked on his butternut squash soup then. Fast forward to 2017 and I was finally smart enough to ask Jorik for his recipe. He even filled me in on his key ingredients – potatoes, cilantro and curry.  While Jorik’s version of butternut squash soup was cooked on the stove, of course I made mine in the slow cooker and electric pressure cooker (Instant Pot).

As with most borrowed recipes, I made some tweaks. Nothing too major. First I used white sweet potatoes rather than russet potatoes like the original recipe. Second, I did not add chicken bouillon cubes. Instead I just used vegetable broth but you can also use water.  If you make this in the Instant Pot, you can cook the bacon directly in the electric pressure cooker. If you do, I suggest you drain some of the grease before adding in the onion and celery.

before (pressure cooker)

before (pressure cooker)

Butternut Squash & Potatoes

Jorik’s version of butternut squash soup uses potatoes. As I mentioned I used white sweet potatoes because of personal preference. You can use your preferred potato. Unlike most of my other recipes the potatoes need to be peeled here. Regardless of which potato you use, keep a 2:1 ratio with the squash. Meaning for every 2 pounds of butternut squash, use one pound of potatoes.

Other butternut squash recipes you might enjoy:

Slow Cooker/Instant Pot Butternut Squash & Pear Soup (Paleo, Whole30)

Slow Cooker Harvest Vegetables (Paleo, Vegan, Whole30)

Slow Cooker Chicken, Butternut Squash & Kale Soup (Paleo, Whole30)

Blend To Desired Consistency

I like to use my immersion blender directly in the slow cooker or pressure cooker to blend my soup. You can also use a potato masher or once the soup has cooled, transfer it to a regular blender or food processor. Blend the butternut squash soup until smooth. The coconut milk will thicken the soup up a bit. I like to add 1 1/2 cups of the coconut milk to the soup, saving 1/2 cup to drizzle on top of each serving along with the remaining crumbled bacon.

I used whole30 compliant bacon from Naked Bacon. Omit the bacon and this recipe is vegetarian & vegan.

{VIDEO} Slow Cooker/Instant Pot Butternut Squash Soup (Paleo,Whole30)

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★★★★★

5 from 1 reviews

• Author: Fit Slow Cooker Queen
• Prep Time: 20 mins
• Cook Time: 3 hours
• Total Time: 3 hours 20 mins
• Yield: 6 servings 1x

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Ingredients

• 2 lb butternut squash, peeled & diced
• 1 lb sweet potatoes or potatoes, peeled & diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 celery stalk, sliced
• 15 ounces coconut milk
• 8 pieces bacon, cooked & crumbled (split into 2 halves)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp curry
• 1 tsp salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 4 cups water or low-sodium vegetable broth
• 1 teaspoon oil (for pressure cooker)

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Instructions

Slow Cooker

1. Add butternut squash, potatoes, broth, half of the cooked bacon, garlic, fresh cilantro, curry, salt, pepper, and cumin to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6 or until butternut squash and potatoes are tender.
3. Using a blender or food processor, blend down soup to desired consistency.
4. Stir in 1 1/2 cups of coconut milk.
5. Top each bowl of soup evenly with a drizzle of the remaining coconut milk and some of the remaining bacon (crumbled) before serving.

Instant Pot

1. Turn on the IP and select Sauté. Once hot add oil 4 strips of bacon.  Cook 3-5 minutes or until the bacon is cooked. Remove bacon & drain some of the grease from the pressure cooker.
2. Add the onions and celery and cook 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute.
3. Pour 1 cup of the vegetable broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Add butternut squash, potatoes, cilantro, curry, salt, pepper, cumin, and cooked bacon to the pressure cooker.
5. Pour in remaining 3 cups of vegetable broth. Stir to mix well.
6. Close lid and seal valve. Set manual, high pressure to 18 minutes. Natural release 5 minutes then quick release remaining pressure.
7. Using an immersion blender or transfer to a regular blender or food processor – blend down soup until smooth. Stir in 1 1/2 cups of the coconut milk.
8. Top each bowl of soup evenly with a drizzle of the remaining coconut milk and some of the remaining bacon (crumbled) before serving.

I used a 6-quart slow cooker or Instant Pot for this recipe.

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