Instant Pot Apple Butternut Squash Soup

As the leaves begin to change and the air turns crisp, there’s nothing more comforting than a bowl of warm soup.

This Instant Pot Apple Butternut Squash Soup is the perfect blend of sweet and savory, making it an ideal dish for cozy autumn evenings.

Not only is it delicious, but it’s also incredibly easy to make using your Instant Pot.

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If you’re new to the Instant Pot link here About The Instant Pot to read more about your cooking appliance.

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This Instant Pot Apple Butternut Squash Soup is not only a feast for the taste buds but also a breeze to make.

Perfect for meal prep or serving guests, it’s sure to become a fall favorite in your home.

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Enjoy the flavors of the season with every spoonful!

Instant Pot Apple Butternut Squash Soup

1 teaspoon olive oil

1/2 yellow onion, diced

1 1/2 lb butternut squash, peeled, seeded *See Cook’s Notes

2 apples, cored, peeled *See Cook’s Notes

2 teaspoons salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne powder 

2 cups chicken broth – Find Recipe Here

1/4 cup heavy cream – can opt for coconut cream

1 tablespoon maple syrup

sour cream and cubed apples for garnishing (optional)

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Cook’s Notes

You can choose to not peel the apples, adding fiber to the soup.

Tips and Variations:

For extra flavor, try roasting the butternut squash and apples before adding them to the Instant Pot.

Adjust the consistency by adding more or less of the cream you choose to use: heavy cream or coconut cream.

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Add olive oil to the Instant Pot and select the  SAUTE function. 

When oil has heated, add onion and saute until soft, 2-3 minutes. Add apples, salt and spices. Stir to combine.

Next add broth and deglaze using a wooden spoon to scrape any brown bits from the bottom of the pot. 

Add squash and stir. Turn the pot off selecting CANCEL , then secure the lid, making sure the vent is closed.

Select the MANUAL or PRESSURE COOK function. Program the Instant Pot for 5 minutes using the +/- keys or nob.

When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.

Use a handheld immersion blender to blend the soup until smooth. Cool slightly, then stir in cream and maple syrup. 

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Serve warm with a dollop of sour cream or plain yogurt and cubed apples, if desired.

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Try These Instant Pot Soup Favorites

• Instant Pot Moroccan Sweet Potato Lentil Stew
• Instant Pot Zuppa Toscana
• Instant Pot Broccoli Cheddar Cheese Soup

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For more Instant Pot recipes, type – Instant Pot – in the Search box below and click Search.

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