Easy Instant Pot Butternut Squash Apple Soup Recipe

If you’re looking for a cozy and comforting soup to make this winter, look no further than this easy Instant Pot Butternut Squash Apple Soup. The best part is that it takes just over minutes to make from start to finish – including pressure cooking time! Whether you’re serving a large group or just warming up on a chilly day, this delicious and creamy soup is sure to hit the spot. So why not give it a try today?

It’s cold outside, and it’s soup season. Even though it’s chilly, life is still busy, which is why we love having some great Instant Pot soups on the regular rotation. This butternut squash soup is perfect for a cold night because it’s fast, easy, and versatile.

You can make it vegetarian or vegan, healthy or indulgent, kid-friendly or fun for a fancy dinner party. No matter what, it’ll be a fast, satisfying, and easy recipe you’ll come back to over and over again.

Start to finish, the soup takes about 45 minutes, but only requires about 15 minutes of hands-on time, including food prep, cooking, and blending. This is perfect for a weeknight meal or side as a healthy fall veggie dish.

I like to cook this butternut squash soup recipe in an Instant Pot; it’s fast, it takes one dish, and it tastes great every time. You can also make it on the stove or in a slow cooker, by making minor modifications to the recipe.

Ingredients

• 2-1/2 to 3 pound butternut squash, peeled and chopped, or 3 pounds pre-sliced squash
• 1 medium onion, rough diced
• 1 green apple, peel left on, chopped
• 2 large carrots, peeled and chopped
• 4 cups chicken broth, divided
• 2-4 sprigs fresh sage or 1 teaspoon dried sage
• 1 teaspoon garlic, optional
• 1/2 teaspoon freshly grated nutmeg
• salt and black pepper, added to taste after cooking
• Heavy cream, coconut cream, or half and half, for extra creaminess

Instructions

1. Turn the Instant Pot saute function on.
2. While it heats, roughly chop an onion.
3. When the Pot is hot, add olive oil and the onion and saute onions for two or three minutes, until the onion is soft and translucent.
4. Prepare the butternut squash by peeling, seeding, and chopping into 1″ squares.
5. Prepare the optional ingredients such as green apple, carrots, or sweet potatoes by peeling if necessary, and slicing into 1″ chunks.
6. When the onion is ready, add one cup broth and deglaze the pan. This prevents the “Burn” warning that will delay dinner and make cooking a hassle.
7. Add the squash, add-ins, and more broth, about three cups for a three pound squash plus add-ins. If you’re not adding extras, start with two cups, and you can add more liquid after cooking.
8. Switch to pressure cook, set the timer for 12 minutes, and close the vent and check that the liquid catch is in place. It takes about ten minutes to get to pressure, another 12 minutes to cook, and you can let it do a natural release for ten minutes to release steam then quick release any remaining pressure before opening the lid.
9. Using an immersion blender, puree the soup, carefully to not splash the soup. You can blend the soup in a regular blender, in portions.
10. This soup tastes best blended smooth, with no chunks.
11. If needed, add additional broth, or cream, half and half, or coconut milk until you reach your desired consistency and flavor.
12. Garnish if desired, and serve hot.

What is a butternut squash?

Butternut squash is a “winter squash” meaning it ripens in the fall, and is in season from late August through the winter, and can last several weeks or even a few months if it’s stored in a cool, dry place, like a cellar, basement or cool garage. It has a hard rind that allows the produce to stay fresh for a long time, but it cannot be eaten, unlike summer squash like zucchini or yellow squash.

Where can I buy butternut squash?

Butternut squash can be found at most grocery stores. Look for it in the produce section or near the winter squashes. You can also find pre-cut butternut squash in the refrigerated section of some stores. You can also find frozen butternut squash, which is already cubed.

Can butternut squash be frozen?

Yes, butternut squash can be frozen. First, cook the squash until it is soft. Then, puree the squash and place it in freezer bags. Squeeze out any excess air and freeze for up to six months. To thaw, place the frozen squash in the refrigerator overnight or defrost in the microwave.

Is butternut squash healthy?

Yes, butternut squash is a healthy vegetable. It is a good source of vitamins A, C, and E, as well as potassium and fiber. Butternut squash is also low in calories and fat.

How do I prepare a butternut squash?

Because butternut squash have tough skin, it can be very hard to cut into. If you don’t have a sturdy knife, or your knife is dull, you may actually risk injury trying to cut into a winter squash. But there are three easy ways to safely prepare butternut squash.

Method One – My Preferred Method

• Peel the squash before slicing,
• All you have to do is peel the entire exterior of the squash.
• Once you peel the entire squash, it is very easy to cut the flesh into whatever size you need.
• Do not put the peel down the sink disposal. The rind is thick and waxy and will clog your drain.

Second Method

• Slice it into 2-3″ wedges using a sturdy, long knife.
• Take a sharp knife, and use the full edge of the blade to cut into the rind.
• Push carefully using both hands, keeping them above the blade, never below.
• You need to apply some force to break through the skin.
• Some cooks even suggest using a mallet to force the blade into the squash.
• I prefer to use my own strength, and just work methodically to cut the squash into manageable pieces.

Third Method

• Poke the squash several times with a fork, then microwave it for three minutes, until the squash begins to soften just a bit.
• To cut it safely, you’ll need to use hot pads or towels, and be careful not to get burned by the flesh or rind.
• Once it’s opened, you’ll find the strings and seeds, just like in any other squash.
• Take a tablespoon and scrape the insides.
• Be sure to toss them in the garbage, not send down the disposal or drain.

How much soup does this recipe make?

This recipe will make about ten cups of soup, which makes about eight main course bowls or 10-12 side dishes or appetizer servings. If you plan to freeze the soup, set that portion aside before adding dairy products if possible.

What are some variations for this soup?

The most basic recipe calls for a medium squash, or about 2.5-3 pounds of squash, some onion, and broth. These are cooked until the squash is very soft, and blended.

This tastes good but is enhanced by any number of optional add-ins. My recipe includes carrots and a green apple, which make this soup the most “fall” meal ever. It’s also really healthy, has a very complete flavor, and a better texture than you’d get from soup made only from butternut squash. Honestly, it’s the easiest way (and most delicious) to get more veggies in your meal.

You could also add pumpkin or other winter squash to the soup. Potatoes and celery would also be nice.

The rule of thumb is to keep all additional veggies, including the onion, to less than the amount of the squash. So, if you have about three pounds of squash, make sure all other veggies are less than three pounds.

Switch up the flavor profile a little bit spices such as cinnamon, ginger, or nutmeg for a different flavor profile. Cayenne pepper, chili powder, and other rich spices would add a new dimension to this soup.

You could also make caramelized onions, which would be absolutely delicious.

How can I make this dish vegetarian and vegan?

You can keep it vegetarian and vegan by using oil to saute the onion and using vegetable stock and coconut milk. People often add a little brown sugar or honey (which is not vegan) at the end to sweeten it and complement the squash and onion.

Good garnishes for the soup

The best part about butternut squash soup is what you put on top. A garnish adds flavor and makes the soup look like a work of art.

I absolutely love a solid drizzle of cream, half-and-half, or coconut milk. It thins out the soup, cools it a bit, and adds additional richness.

Sour cream or a dollop of whipped cream cheese is tasty as well. I love pepitas, pumpkin seeds, sunflower seeds, and even croutons.

Bacon bits would also be rather delicious on top – you can cook bacon beforehand in the Instant Pot and then cook the onion in the bacon grease. YUM.

Some people will use the garnish as a way to add a little extra flavor, ranging from a little extra nutmeg, a dash of cinnamon, or even some curry for an extra warm soup on a fall day.

What to serve with butternut squash soup

Butternut squash soup’s versatility extends to what it goes with on the dinner table. Hot rolls, warm cornbread, or fresh whole wheat bread are perfect compliments to the dish. It can also be a side for a roast chicken or pork dish, or served as an appetizer before dinner.

How long does butternut squash soup last

Uncooked butternut squash can last a few months in a cellar or in a drawer in the fridge, but once you prepare the soup, you have about four days to enjoy it – make sure you keep it in an airtight container!

Can you freeze butternut squash soup

You can freeze butternut squash soup, and it will last about six months in the freezer. Be sure to freeze it before adding any dairy products, which can curdle when they’re reheated. The soup thaws well, but might separate. Simply stir it vigorously to recombine, and add a little broth, water, or cream to thin it out and prepare it to be served.

What are some tips for making butternut squash soup?

Here are some tips for making butternut squash soup:

• If you want a creamier soup, add some milk or cream.
• If the soup is too thick, add some broth or water to thin it out.
• You can also add potatoes or other vegetables to the soup for added flavor and nutrition.
• To make the soup more festive, try adding some chopped cranberries or a dollop of whipped cream on top.
• If you have any leftovers, the soup can be stored in the refrigerator for a few days or frozen for later use.

My butternut squash soup is grainy – what did I do wrong?

If your soup is grainy, it means that the squash was not cooked long enough. Be sure to cook the squash until it is very soft before pureeing. You can also add a little bit of milk or cream to help smooth out the soup.

I don’t have a blender or immersion blender – can I still make this soup?

Yes, you can still make the soup without a blender or hand-held immersion blender. You can either use a potato masher to puree the squash or chop the squash into small pieces before cooking. The soup may not be as smooth, but it will still taste great.

How can I make this in a slow cooker?

To make the soup in a slow cooker, cook the squash in broth or stock until it is soft. Then, add the pureed squash and the remaining ingredients to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

More Recipes You Might Enjoy:

• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup
• Instant Pot Chicken Alfredo
• Easy Homemade Instant Pot Hamburger Helper

We hope you enjoy this easy and delicious creamy butternut squash soup that the entire family can enjoy. The hints of apple give it a warm and cozy flavor that’s perfect for winter nights. It’s really a great recipe and is our favorite way to eat butternut squash. Let us know what you think in the comments below!