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Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant) | The Mama Maven Blog

Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant)

Nancy Johnson Horn, The Mama Maven Blog
4.45 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 6 servings


  • 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 <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.