I love butternut squash and I love to use it as a main base for a soup. It’s a perfect for fall or anytime when you want a delicious and easy soup to make. Adding apples gives it a little sweetness without adding sugar. I’ve been making butternut squash soup for years and it usually involves me roasting the butternut squash and then pureeing it and heating it up. But I don’t always have time to roast the squash in the oven (working mom), so I was looking for an easier way and I think this may be the winner! You’ll love my healthy Butternut Squash Apple Soup!
This recipe below is based on Laura Pazzaglia’s recipe from the Instant Pot Electric Pressure Cooker Recipes book that came with my Instant Pot. It is not the exact same recipe, as I added the apple, used chicken broth, not stock, didn’t add the sage, onion, nutmeg or pumpkin seeds (for garnish). This is dairy free and gluten free, and Whole 30 compliant. You can make it vegan by using vegetable stock. It came out so delicious!
Whole butternut squash, peeled and cut up into smaller cubes
1 Gala apple, peeled and cut up (if you don’t have gala, any kind of cooking apple should work)
Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket)
4 cups chicken broth or vegetable broth (if you make it with veggie broth, it’s vegan)
Olive oil to taste
Check out our new video:
Cut up the butternut squash
Peel and cut up the apple
Hit the sauté button on your Instant Pot to pre-heat it.
When you see the word “HOT”, add the olive oil and add some of butternut squash cubes and brown ever so slightly for around 5 minutes.
Then add the rest of the squash and the rest of the ingredients.
Close and lock the Instant Pot.
Press manual and then use + to add 10 minutes high-pressure cooking time (so 10 minutes cooking time in the IP).
When the time is up, open using Quick Release (release the pressure instantly by pressing cancel and then twisting the venting knob). Just remember to be safe — ie. use silicone oven mitts when you release the sealing valve. Pressure Cookers can burn you, so safety has to be your #1 priority. Another tip is to throw a towel over the lid and then release the valve (still use silicone oven mitts)
This soup was delicious and very kid-friendly.
Get your own Instant Pot on Amazon. This post contains affiliate links.
Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant)
- Whole butternut squash peeled and cut up into smaller cubes
- 1 apple peeled and cut up
- Ginger powder or pureed ginger I like the ginger that comes in the tube from the supermarket
- 4 cups chicken broth or vegetable broth
- Olive oil to taste
- Hit the sauté button on your Instant Pot to pre-heat it.
- When you see the word "HOT", add the olive oil and add some of butternut squash cubes and brown ever so slightly for around 5 minutes.
- Then add the rest of the squash and the rest of the ingredients.
- Close and lock the Instant Pot.
- Press manual and then use + to add 10 minutes <g class="gr_ gr_84 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="84" data-gr-id="84">high pressure</g> cooking time.
- When the time is up, open using Quick Release (release the pressure instantly by pressing cancel and then twisting the venting knob).
- Puree the mixture by either using an immersion blender right in the instant pot or take the mixture and put it into a blender, like my trusty Vitamix.
If you don’t have an Instant Pot, here is another Butternut Squash and Apple Soup Recipe:
If Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) quick soups delicious soups butternut squash soup butternut squash apple soup healthy soups
Check out our related posts for more Instant Pot Recipes or go to Instant Pot Recipes Finder: The Best Search Engine for Instapot Beginners for some more terrific Instant Pot Recipes.