You’ll love making this simple yet tasty butternut squash soup in the Instant Pot!
Instant Pot butternut squash and apple soup is a simple yet satisfying fall soup that cooks quickly, thanks to the pressure cooker!
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There are certain ingredients that beg to be incorporated into fall dishes, such as pumpkin, sweet potato, and apple.
But one that gets slightly less attention is butternut squash. I’ll be honest–I often shied away from cooking with butternut squash in the past because it seemed so daunting to peel and cut.
Now that I’ve learned a few shortcuts, I think it’s a great way to incorporate nutrients and make use of fall’s bounty, and this Instant Pot butternut squash and apple soup is just the ticket!
It’s similar to Panera’s autumn squash soup, and this recipe is a vegan option that makes for a delicious and comforting meal!
That’s why I’ve included it on my list of the best Instant Pot soup recipes!
Making Flavorful Butternut Squash Soup with Apples
I love adding apples to this butternut squash soup, because they add the perfect sweetness and a bit more depth of flavor, which pairs so well with the squash.
I also use onions and a carrot, which might seem a little odd at first glance, but aromatics like these add so much yummy flavor to the soup, without adding bitterness.
For seasonings, I love adding cinnamon and nutmeg, with the tiniest bit of sage. You could add some ginger, too, if you’d like!
Can I Use Pre-Cut or Frozen Butternut Squash in this Soup?
Yes, of course you can use pre-cut or frozen butternut squash! I used a whole butternut squash that I peeled and cut myself, which only takes a few minutes, but I totally get it that some nights, mama just needs a shortcut!
Feel free to do what works best for you. You’ll need roughly 3 cups of cubed squash.
How to Make Butternut Squash Soup in the Instant Pot
It’s really easy to make this simple fall-infused recipe!
Ingredients You’ll Need:
- Sweet onion
- Butternut squash
- Granny Smith apples
- Vegetable broth
- Ground cinnamon
- Ground nutmeg
- Ground sage
- Black pepper
- Canned coconut milk (or heavy cream)
How to Make Instant Pot Squash Soup:
(Full printable recipe is available below)
Saute. First, you’ll saute the onions and carrots in some olive oil, using the Saute function of the Instant Pot. Cook them for just a few minutes so the onions start to soften.
Add squash, apples, broth, and seasonings. Next, you’ll the squash, apples, broth, and seasonings to the pot. Give everything a stir to combine.
Pressure cook. Cook at high pressure for 8 minutes, followed by a 10 minute natural release of pressure. Perform a quick release of remaining pressure.
Puree. Use an immersion blender to puree the soup to your desired consistency. Stir in the coconut milk and adjust seasonings if needed.
Serve and enjoy!
Notes and Adaptations:
- I love using this gadget to peel, core, and slice my apples–it works SO quickly and easily. Definitely worth it!
- Feel free to adjust the seasonings to your preference. Add more or less according to taste.
- If you prefer, you can use heavy cream instead of canned coconut milk.
- You can serve this with some black pepper on top, drizzled with maple syrup, topped with roasted pumpkin seeds or croutons, or alongside some homemade dinner rolls or easy french bread.
- 1/2 large sweet onion, diced
- 2 TBSP olive oil
- 1 carrot, peeled and sliced
- 1 medium butternut squash, peeled and diced (approx. 3 cups diced squash)
- 2 Granny Smith apples, peeled, cored, and sliced
- 14-oz can vegetable broth
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground sage
- 1/4 tsp black pepper
- 3/4 tsp salt (plus more to taste, if desired)
- 3/4 cup canned coconut milk
- Add olive oil to the insert pot of the Instant Pot, along with carrots and onions. Use the Saute function to cook the onions and carrots, stirring occasionally, for a few minutes until the onions begin to soften.
- Press Cancel to turn off the Saute function. Add butternut squash and sliced apples to the insert pot, followed by the broth, cinnamon, nutmeg, sage, pepper, and salt.
- Close the lid and set the vent to the sealed position. Select a cook time of 8 minutes at high pressure.
- After the cook time is complete, allow a 10 minute natural released, followed by a quick release of remaining pressure (you can also allow a full natural release if preferred).
- Once the pressure has released and the valve has dropped, carefully remove the lid. Use an immersion blender to puree the contents to the desired consistency.
- Stir in the coconut milk and adjust seasonings to taste, then serve!
- Feel free to substitute heavy cream for the coconut milk, if desired.
- You can use frozen or pre-cut butternut squash if preferred.
Amount Per Serving: Calories: 147Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 503mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 2g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Delicious Vegetarian Instant Pot Soup Recipes:
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