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! 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!
Ingredients:
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
Olive oil to taste
Instructions:
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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)
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.
This soup was delicious and very kid-friendly.
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- Ingredients:
- 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
high pressure 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.
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To mine I also added 2 carrots and a sweet potatoe. After I blended it up I added jarred jalapeños peppers and 8 ounces of cream cheese. Really brought it to a different level.
How many cups of cubed squash?
One whole butternut squash, cut up into cubes.
I almost didn’t make this recipe due to so many people saying that it was too bland but I did and I enjoyed the taste. I did not find it to be too bland, I did add a little more ginger than suggested in the recipe. It makes a lot since I am a household of one, I will have leftovers for a while.
Cooked fine. But yes, was very very bland. Didn’t even tell how much ginger was needed so I had to guess
Sorry April, I usually add ginger to taste.
This looks amazing! Might could get my husband to eat butternut squash this way!
I found you when I Googled Instant Pot Butternut Squash Soup. I followed your recipe, and we enjoyed for lunch today It’s delicious!! Lovely, quick, simple to make and fresh tasting. I grated a bit of orange peel into the soup before serving. Thank you for your recipe!!
Ooh. Orange peel sounds delicious. So glad you enjoyed the soup!
Hello, quick question about the cook time. The recipe stays “Manual” +10 minutes. My IP is set for 30 minutes on Manual…so this would be 40 minutes total. Is that how long you cooked? TIA
No — I did 10 minutes on high pressure, manual. I frequently use either 7-10 minutes, so that’s why I wrote that. I apologize for any confusion.
I found the recipe to be easy but the taste was too bland for me. I’m interested in what other did to “jazz” it up.
I added garlic (quite a bit!) and sautéd it with the squash. I like it.
Thanks for this awesame receipe! Simplicity is great and we love ginger and therefore add a lot (about two to three inches of peeled ginger root). Since we are not Whole30 we saute in butter (at least 50g).
Afterwards we add lemon (and potentially other spices to each individual taste).
I might make this tomorrow night. It looks so good and warming!
I want to get an Instant pot and make this soup. It did not take hardly any time and I like this healthy soup. I bet it tastes delicious and better than any soup in a can.
How much ginger?
I didn’t add much. I’m not a big fan of ginger. I used the paste and used a 1/4 of a teaspoon. If you like ginger, double my amount. Can’t wait to see how it turned out!
I’m making this tomorrow!
Awesome! Let me know how it turns out!