Creamy Roasted Butternut Squash Soup: Effortless Instant Pot Ace Blender Recipe

There’s something incredibly comforting about a warm bowl of butternut squash soup, especially as the seasons change and cooler weather arrives. It’s a quintessential fall dish, celebrated for its naturally sweet flavor and velvety texture. But what if you could achieve that gourmet taste with minimal effort and cleanup? That’s exactly what we’re doing today with our Roasted Butternut Squash Soup, perfected for the Instant Pot Ace Blender. While this innovative appliance might be discontinued, for those of us who own one, it remains an invaluable tool for creating incredibly smooth and flavorful soups.

This recipe transforms a classic favorite into a wonderfully simple and hands-off experience. By starting with roasted butternut squash, we elevate the flavor profile significantly, creating a rich depth that traditional methods often miss. The Ace Blender then takes over, handling the heating and blending all in one go, saving you precious time and a stack of dishes. Whether you’re a seasoned Ace Blender user or looking for a fantastic butternut squash soup recipe that can be adapted to traditional methods (don’t worry, we’ve included notes for that too!), you’re in for a treat.

If you’re primarily here for the recipe and aren’t interested in the nuances of the Instant Pot Ace Blender, feel free to skip ahead using the link below. However, if you own an Ace Blender, or are curious about its capabilities, I highly recommend reading through the tips and insights on how this appliance truly streamlines the soup-making process.

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A hearty and smooth butternut squash soup.

The Secret to Superior Butternut Squash Soup: Roasting

At its heart, this is a straightforward butternut squash soup recipe, but with a crucial step that sets it apart: roasting the cubed squash. This simple technique is a game-changer for flavor. When butternut squash is roasted, its natural sugars caramelize, intensifying its inherent sweetness and creating a depth of flavor that can’t be achieved through boiling or steaming alone. The edges become beautifully browned and slightly crispy, concentrating the squash’s earthy notes and adding a complexity that makes the soup truly sing.

Many butternut squash soup recipes suggest adding a teaspoon or two of maple syrup or sugar to enhance sweetness. Thanks to the caramelization from roasting, this recipe rarely needs it. The squash itself, along with the natural sweetness from the carrots, provides a perfectly balanced flavor profile. You’ll find a generous amount of onions in this soup as well, contributing to its savory base. We keep it simple, letting the star ingredients shine – no garlic or ginger is needed here to overpower the delicate squash flavor.

One cup of cubed squash weighs approximately 4 ½ ounces or 128 grams.

Deep Dive into Ingredients for the Best Flavor

Let’s take a closer look at some key ingredients and why they matter in crafting the perfect roasted butternut squash soup.

Cubed Fresh Butternut Squash: For optimal flavor, we strongly recommend using fresh, cubed butternut squash. While frozen can be used (see notes), the magic truly happens with fresh squash. We’ve experimented with roasting a whole squash and then scooping out the pulp, but found that cubing the squash before roasting yields a far richer, more flavorful result. The direct exposure of the cubed surfaces to the heat promotes superior caramelization, which is the secret to this soup’s incredible depth. A whole roasted squash tends to steam more, resulting in a less intense flavor that often requires additional squash, sugar, and spices to compensate. When preparing fresh squash, ensure it’s trimmed, seeded, and cut into uniform cubes for even roasting.
Rosemary and Celery Seed: These two spices are the heart and soul of this soup’s aromatic profile. Rosemary adds a fragrant, piney note that beautifully complements the sweetness of the squash. Don’t be shy if you’re a rosemary lover – feel free to add a bit more! Celery seed is a brilliant ingredient to keep in your pantry. It provides the distinct flavor of celery without the fibrous texture that some people dislike in cooked soups. It’s an excellent substitute when a recipe calls for fresh celery and you don’t have it on hand, or if you simply prefer a smoother soup experience. Its subtle earthiness ties the flavors together perfectly.
Vegetable or Chicken Broth: The type of broth you choose will impact the final seasoning of your soup. We typically use fully salted vegetable broth, such as Swanson or Progresso, which means very little additional salt is needed in the recipe. If you opt for unsalted or reduced-sodium broth, you will almost certainly need to add more salt to “lift” and balance the flavors. Always taste and adjust! Brands like Imagine also make good vegetable broths, but they are generally less salty, so keep that in mind. The goal is a well-seasoned soup, so don’t hesitate to adjust salt to your preference.
Onions and Carrots: These humble root vegetables play a vital supporting role, building a sweet and savory foundation for the soup. The onions soften and sweeten as they cook, providing a robust base without the need for garlic. Carrots add another layer of natural sweetness and a beautiful orange hue, enhancing the overall flavor and color of the butternut squash.

The Instant Pot Ace Blender: A Beloved (Though Discontinued) Kitchen Companion

A few years ago, I upgraded my old, noisy Nutribullet to an Instant Pot Ace Blender, and it quickly became an indispensable appliance in my kitchen. For those unfamiliar, the Ace is much more than a blender; it’s a *heated* blender, designed to cook and blend ingredients into silky smooth soups, sauces, and even hot beverages. I had initially considered a high-end Vitamix, but a compelling review on The Kitchn convinced me to try the Ace. I fell in love with its functionality almost immediately and hoped it would last forever.

Update: Discontinued! To my dismay, the Instant Pot Ace Blender has been discontinued. This is truly a shame, as it offers a unique set of benefits for home cooks. I sincerely hope Instant Pot considers bringing it back or releasing a similar model. Despite its discontinuation, I continue to use mine regularly, and for anyone who still owns one, this recipe showcases just how incredible this machine is.

Unlocking the Benefits of the Ace Blender for Soup Making

If you’re lucky enough to own an Instant Pot Ace Blender, you’ll appreciate these significant advantages when making soup:

Drastically Reduces Chopping Time: One of the biggest time-savers is the minimal chopping required. While the recipe specifies chopped amounts for those using traditional blenders, with the Ace, you can be much less precise. Instead of meticulously dicing two cups of onions, you can simply quarter them and throw in the equivalent weight (e.g., 240 grams). The powerful blades of the Ace handle the rest, breaking down even larger pieces into a perfectly smooth consistency. This feature alone makes weeknight soup preparation a breeze.
One-Pot Solution, Minimal Cleanup: The Ace Blender truly functions as an all-in-one appliance for soup. You add your ingredients, select the soup function, and let it do its magic. This eliminates the need for an extra soup pot on the stove, dramatically reducing cleanup. There’s no transferring hot liquid from a pot to a separate blender, which means less risk of spills and burns – a major safety and convenience factor.
Safe and Efficient Hot Blending: Unlike conventional blenders that struggle with hot liquids (often requiring careful venting and small batches), the Ace Blender is specifically designed to blend and heat simultaneously. Its robust design and sealed lid allow for safe and consistent heating up to boiling temperatures, ensuring your soup is perfectly hot and thoroughly blended.
Sturdy Construction and Hands-Off Operation: The unit feels incredibly sturdy and well-built, which instills confidence. I can turn it on, select the soup cycle, and comfortably walk away to attend to other tasks without worrying. In contrast, with previous blenders like my old Nutribullet, I had to stand by, holding the lid and often wearing ear protectors due to the noise. The Ace’s quiet and reliable operation is a significant upgrade.
Exceptional Power for Ultra-Smooth Results: The Ace Blender’s powerful motor consistently delivers incredibly smooth and creamy results for both smoothies and soups. It effortlessly breaks down even tough ingredients, ensuring a luxuriously smooth texture that is characteristic of restaurant-quality soups.
Versatile for Alternative Milks: Beyond soups, the Ace Blender comes with a special “filter sack” designed for making almond, oat, and soy milks. While I haven’t personally tested this feature extensively, it’s widely praised for producing excellent homemade alternative milks, adding another layer of versatility to the appliance.
Layering Flavors and Instant Pot Ace Hacks: For those who truly want to maximize the potential of their Ace Blender, resources like the Cook’s Illustrated Instant Pot Ace Blender book offer valuable tips. These guides often delve into techniques for building and enhancing flavor within the blender’s heating cycle, such as sautéing aromatics directly in the jar (if applicable to the specific model) or adding ingredients in stages to develop complexity.

Recipe for Ace Blender Roasted Butternut Squash Soup

Ace Blender Roasted Butternut Squash Soup

By Anna

A very smooth and creamy butternut squash soup, made effortlessly in the Instant Pot Ace Blender. Roasting the squash beforehand intensifies its natural sweetness and creates a deeply flavorful, comforting meal.

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Prep Time 5 minutes

Cook Time 15 minutes

Total Time 22 minutes

Course Soup

Cuisine American

Servings 4 people

Equipment

Ace Blender by Instant Pot
Large rimmed baking sheet

Ingredients

22-24 ounces cubed, fresh butternut squash (approximately 5 cups) (weight is for trimmed, seeded and cubed squash)
2 tablespoons olive oil
½ teaspoon dried rosemary (add more if you love rosemary)
¼ teaspoon salt, plus more to taste
¼ teaspoon black pepper
3 ½ cups or more** vegetable or chicken broth (e.g., Swanson fully salted or any preferred brand)
2 cups roughly chopped onions (about 2 medium onions) (approx. 240 grams)
¾ cup roughly chopped carrots or 12 baby carrots (approx. 105 grams)
¼ teaspoon dried celery seed (feel free to add more for a stronger celery note!)
Extra black pepper to taste (for serving)

Instructions

Roast the Butternut Squash: Preheat your oven to 450 degrees F (230 degrees C). Spread the cubed butternut squash evenly in a single layer on a large, rimmed heavy-duty baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with ¼ teaspoon of salt, ¼ teaspoon of black pepper, and half of the dried rosemary. Toss gently to ensure all squash cubes are lightly coated.
Roast for about 35 minutes, stopping halfway through to turn the squash cubes for even browning. Continue roasting until the sides are nicely browned and you see visible caramelization. The natural sugars in the squash will concentrate and sweeten. The initial 22-24 ounces of squash should cook down to approximately 10 ounces after roasting.
Assemble in the Ace Blender: Carefully add the vegetable or chicken broth to the Instant Pot Ace Blender jar first. Then, add the roasted butternut squash, roughly chopped onions, roughly chopped carrots, the remaining dried rosemary, and the dried celery seed. Ensure all ingredients are below the max fill line.
Start the Blender: Securely close the blender lid. Select the “Soup” cycle. For the smoothest consistency, choose setting 2. Press the “Start” button to begin the cooking and blending process.
Cooking Cycle: The blender will automatically begin to heat the ingredients. The temperature will steadily climb until it reaches 212 degrees F (100 degrees C). Once this temperature is achieved, a 12-minute countdown timer will activate, during which the soup will continue to heat and blend to perfection.
Season and Serve: Once the blender cycle is complete, carefully remove the lid. Stir the soup and taste. Add additional black pepper to your liking. If you used unsalted or low-sodium broth, you will likely need to add at least ¼ teaspoon (or more) of salt to balance the flavors. Even with salted broth, I often find myself adding an extra pinch or two to taste. Serve hot and enjoy!

Notes

Using Frozen Butternut Squash: If you’re using pre-cubed frozen butternut squash, you will need approximately 16 ounces (rather than 22-24 ounces of fresh). Toss the frozen squash directly with the 2 tablespoons of olive oil and initial salt and pepper. Roast the frozen squash cubes at 450 degrees F (230 degrees C) for about 20 minutes, or until the edges begin to caramelize slightly. Frozen squash requires less roasting time and will yield a slightly different texture and flavor compared to fresh, but it’s a convenient alternative.

Traditional Method (Without an Ace Blender): No Ace Blender? No problem! You can still enjoy this delicious soup. Follow the roasting directions above for the butternut squash (Step 1 and 2). While the squash is roasting, heat an extra ½ tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onions and carrots and sauté for about 5-7 minutes, until the onions are soft and translucent. Add the broth, remaining rosemary, celery seed, and initial salt and pepper. Bring to a simmer and cook for 15 minutes, or until the carrots are very soft. Once the squash is roasted, add it to the soup pot.

Transfer the entire mixture to a regular blender or food processor (working in batches if necessary, and being cautious with hot liquids by filling only halfway and venting the lid). Process until completely smooth and creamy. Alternatively, use an immersion blender and blend the soup directly in the pot until smooth. Return the soup to the pot, reheat gently, and season to taste with any extra salt and black pepper as needed before serving.

Broth Adjustment for Traditional Method: Note that if you are making this soup using the traditional stovetop method, you may need to add a little more broth than specified in the recipe. More moisture tends to evaporate from a conventional soup pot during simmering than from a sealed blender container. Start with 3.5 cups and add an additional ½ to 1 cup if the soup is too thick for your preference after blending.

Keyword Ace Blender, Butternut Squash Soup, Roasted Butternut Squash, Creamy Soup, Easy Soup Recipe, Fall Soup

Tried this recipe?Let us know how it was!

Serving Suggestions & Creative Variations

This creamy roasted butternut squash soup is delicious on its own, but a few simple additions can elevate it further. Consider serving it with a swirl of coconut cream, a dollop of plain Greek yogurt, or a sprinkle of toasted pumpkin seeds for added texture and richness. Crusty bread or garlic croutons are also excellent companions for dipping. For an extra touch of freshness, a garnish of chopped fresh chives or parsley adds a bright contrast.

Want to experiment with variations? A tiny pinch of nutmeg or a whisper of cayenne pepper can add a lovely warmth and subtle spice. You could also roast an apple alongside the squash for an even sweeter, more complex flavor profile. Feel free to adjust the amount of rosemary or celery seed to your personal preference, making this comforting soup truly your own.

Why This Recipe is a Must-Try

Whether you’re a proud owner of an Instant Pot Ace Blender or prefer the traditional stovetop method, this Roasted Butternut Squash Soup recipe promises a delightful culinary experience. The roasting step ensures unparalleled depth of flavor, making for a soup that is naturally sweet, savory, and incredibly satisfying. The Ace Blender simply streamlines the process, making it an ideal choice for busy weeknights or when you simply want to enjoy a homemade, creamy soup without the fuss.

Embrace the rich, comforting flavors of fall with this vibrant and nourishing soup. It’s perfect for a cozy evening at home, a healthy lunch, or even as an elegant starter for a dinner party. Give it a try, and taste the difference that roasted squash and a clever appliance can make!