Instant Pot Butternut Squash & Apple Soup
This quick and easy recipe for Instant Pot butternut squash apple soup is sure to become a family favorite. It’s healthy, frugal, and so delicious!
I am forever a fan of the convenience of a pot of soup. Especially for a healthy and simple lunch.
Everyday for lunch, I feed a herd of hungry children and a hungry work-from-home husband to boot. So when we are at home (rather than off picnicking somewhere), I typically try to plan for nutritious and filling meals.
We eat a lot of pizzas, plenty of sandwiches, crisp salads, and pots and pots of soup. (I’ve been asked for a post on easy/filling lunch ideas, so that is in the works).
Typically, I try to serve up soup with bread for dipping and wiping up the last streaks in the bowl. If we have sandwich bread on hand, then grilled cheese are a no-brainer. If we don’t have bread on hand, I can easily fall back on a pan of cheesy drop biscuits, or even one-hour french bread.
Instant Pot Butternut Squash & Apple Soup
This soup is made in my Instant Pot, which, of course, means that there is only one cooking dish to clean and I can get it started and walk away and do something else while it cooks. If you don’t have an Instant Pot, you can use these instructions for a stovetop version.
We like to finish the soup with fresh whipped cream or homemade yogurt, but both are optional. You could also throw on some roasted sunflower or pumpkin seeds, or croutons for some crunch.
More Soups to Enjoy:
- Honey Roasted Carrot Soup
- Instant Pot (Extra Green) Broccoli Cheese Soup
- Sausage and Kale Soup in the Instant Pot
- Chicken Salsa Soup (Instant Pot version)
- Spicy Sausage and Lentil Soup
Instant Pot Butternut Squash & Apple Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Pressure cooker
Description
This quick and easy recipe for Instant Pot butternut squash apple soup is sure to become a family favorite. It’s healthy, frugal, and so delicious!
Ingredients
- 1 tsp extra-virgin olive oil
- 1/2 onion, diced
- 1 butternut squash, peeled and cubed
- 1 large apple, peeled and cubed
- 1 tsp salt
- 1 garlic clove, minced
- 2 C chicken broth or stock
- 1/4 C heavy cream
- 1 Tbsp maple syrup
Instructions
1. Saute onion in Instant Pot for 2-3 minutes. Add squash, garlic, apple, and salt. Stir to combine.
2. Pour in 2 cups chicken broth. Cook on high pressure for 4 minutes. Quick release the pressure.
3. Blend the soup. Stir in 1/4 cup heavy cream and 1 tablespoon maple syrup.
4. Optional: top with a dollop of fresh whipped cream or plain yogurt.
Notes
This recipe is adapted for the Instant Pot from Simple Bites’ delicious stovetop version.
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Made this tonight for the first time. Oh so good. Bonus was quick and easy!! Will be making again and again. Thank you!
This is absolutely delicious!!! I definitely will be making this again!!!!
‘I knew you would have this in your recipes. I looked and looked last Saturday after I got my Instant Pot. Over looked it several times. Used another recipe with a YouTube video, since I needed a quick lesson the Instant Pot 🙂 Now that I’ve found it I’ll be using this one. I used my Instant Pot for sweet potatoes and it was nice. I’ve been searching for more recipes on your web site.
Made this soup along with the one hour french bread and it was a huge hit for everyone in my family. My kids ages 12, 11, and 10 loved this meal so much!!!
I’ve tried a few versions of butternut squash soup but my kids were never big fans. UNTIL I tried this recipe. The kids loved it, it’s quick and easy and I highly recommend it
Can I sub fat free half and half for the heavy cream? That’s all I have on hand 🙂 Thanks!
Certainly.
Made this today. Was a bit frustrated that the recipe would not print from the page very nicely (used to print recipe buttons) but it pasted into a word doc with out all the ads and it was easy to follow. Could use a bit more details on the cubing part as cubing an apple and a butternut squash can be totally two different sizes but I understand it was not necessary to be precise if you are blending. (I was worried the squash would not cook as well if too large). Overall the only change I made was to use white pepper instead of black. makes all the difference in appearance (no black specks) and I feel overall the white pepper gives it a better flavor. Thanks for the conversion!
Glad you enjoyed it!
Looks great! Could you please tell me the approx oz of butternut squash uses? I plan to purchase it cubed
I’d love to know this as well!
Looking at the recipie this was adapted from, about 1lb or 16oz. 🙂