Instant Pot Butternut Squash Apple Soup

This Instant Pot Butternut Squash Apple Soup has just the right balance of sweet and savory and a rich, creamy texture featuring some of my favorite fall foods.

Let’s pause and take an inventory of my favorite fall foods:

1. Pumpkin: #1 favorite for sweet or savory anytime of day
2. Sweet potatoes: I basically lived on sweet potatoes in college because, hello, you can make them in the microwave
3. Brussels sprouts: Haters gonna hate, but they must not have ever tried them roasted
4. Apples: The less-common farmers market varieties are my favorite, especially Mutsu
5. Butternut squash: Makes one of my favorite soups

With it’s sweet, nutty flavor, butternut squash can be used in both sweet and savory recipes. It’s low in calories and high in several nutrients, including Vitamin A, Vitamin C, magnesium and potassium. This recipe calls for peeled and cubed butternut squash. I prepared my own squash because it’s more affordable, but if you prefer, you can buy peeled and cubed fresh butternut squash in the produce section of many grocery stores.

I made this soup in my Instant Pot because it’s quick and easy, and because it’s more energy-efficient than using the stove (my husband, Nathan, is an engineer at the power company, so he’s always reminding me to save energy in the kitchen). If you don’t have an Instant Pot, prepare the soup using the same method in a pot, and allow it to simmer about 30 to 40 minutes or until the squash and apples are very tender. You can also puree the soup, in batches, in a blender if you don’t have an immersion blender. Be sure not to fill the blender more than halfway when blending hot liquids; otherwise steam can build up and cause the lid to blow off.

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Instant Pot Butternut Squash Apple Soup

Servings 8 servings

Author Jessica Ivey, RDN

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 6 cups peeled and cubed butternut squash
• 2 cups peeled and cubed sweet apple
• 3 cups reduced-sodium chicken broth
• 1/2 cup water
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Set Instant Pot to medium heat on Sauté setting. Add olive oil, and sauté onion, carrots, and celery 5 minutes or until tender. Add garlic, and sauté 30 seconds. Add squash and remaining ingredients. 

2. Cover Instant Pot, and, using manual setting, set to 20 minutes on high pressure, making sure the pressure valve is sealed. When done, let the pressure slowly release. 

3. Carefully remove lid, and use an immersion blender to blend soup until smooth. 

Check out some of my other Instant Pot recipes, including my most popular post ever, Foolproof Instant Pot Turkey Tenderloin.