This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This Instant Pot Butternut Squash and Apple Soup is delicious and healthy. It is also the perfect fall and winter soup for warming up on chilly days! I am ready to curl up under a blanket with a bowl of hot and creamy Instant soup, how about you?
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
Not only is this Instant Pot Butternut Squash and Apple Soup delicious, it is also healthy! I did not set out to create a vegan, whole 30, and paleo friendly soup, it just kind of worked out that way. 🙂
How to make Instant Pot Butternut Squash and Apple Soup:
Press the Saute button and allow the inner pan/liner to heat up. When HOT shows up on the display, add the olive oil.....
Add the onion and cook until the onion starts to soften, about 3 minutes, stirring occasionally to keep them from burning.....
Next, add the garlic, stir and cook for one additional minute. Then add the butternut squash and cook for another 5 minutes to soften.....
Add the vegetable stock, apples, and sage......
Press the Cancel button, stir to combine, and secure the lid. Make sure the knob is in the Sealing position. Press Manual/Pressure Cook and adjust the time to 10 minutes using the + and - buttons.....
When the pot beeps, allow the pressure to release naturally, about 15 minutes. Remove the lid.....
Carefully puree the soup with an immersion blender until smooth.....
Stir in the CashewMilk. Taste for seasoning and adjust as needed. Ladle the soup into a bowl and garnish with toasted almonds and paprika.....
I accidentally grabbed smoked paprika and it was a happy mistake. The slight smokiness offsets the sweetness of the apples perfectly.
Recipe Notes:
- The soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn't explode.
- I used CashewMilk, but CoconutMilk {in a box} would work as well. Yes, even regular milk would work if you prefer.
- For those of you that like things spicy, sprinkle some cayenne or chipotle pepper on top.
- I love Gala apples, but any sweet-tart apple will work...Pinata, Pink Lady, etc.
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can continue creating more delicious recipes!
More delicious soup recipes:
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot French Onion Soup
- Roasted Cauliflower and Garlic Soup
- Instant Pot Chicken Pot Pie Soup with Pie Crust Crackers
- Instant Pot Cheddar-Ale Soup
Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!
Enjoy!!
Instant Pot Butternut Squash and Apple Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped {about 1 cup}
- 2 large cloves fresh garlic, minced
- 1 medium butternut squash peeled, seeded, and cut into 1 inch cubes {about 2 pounds}
- 2 Gala apples, peeled, cored, and cut into 1 inch chunks
- 2 cups vegetable stock
- 1 teaspoon dried sage
- .33 cup CashewMilk
- sea salt and black pepper, to taste
- toasted almond slices and paprika, to garnish
Instructions
- Press the Sauté button and allow the inner pan/liner to heat up. When HOT shows up on the display, add the olive oil.
- Add the onion and cook until the onion starts to soften, about 3 minutes, stirring occasionally to keep them from burning.
- Add the garlic, stir and cook for one additional minute. Add the butternut squash and cook for another 5 minutes to soften.
- Add the vegetable stock, apples, and sage.
- Press the Cancel button, stir to combine, and secure the lid. Make sure the knob is in the Sealing position. Press Manual and adjust the time to 10 minutes using the + and – buttons.
- When the pot beeps, allow the pressure to release naturally, about 15 minutes. Remove the lid.
- Carefully puree the soup with an immersion blender until smooth.
- Stir in the CashewMilk. Taste for seasoning and adjust as needed. Ladle the soup into a bowl and garnish with toasted almonds and paprika.
Notes
- The soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn’t explode.
- I used CashewMilk, but CoconutMilk {in a box} would work as well. Yes, even regular milk would work if you prefer.
- For those of you that like things spicy, sprinkle some cayenne or chipotle pepper on top.
- I love Gala apples, but any sweet-tart apple will work…Pinata, Pink Lady, etc.
Lee says
How much cashew milk did you add at the end?
Lisa Johnson says
Oops, so sorry about that Lee. I added 1/3 cup of CashewMilk.
Ashley says
I love this recipe and that the fact it's so easy to make! I'm definitely going to add this to my list to make over this winter.
Marissa says
Hi Lisa- what size Instant Pot did you use? The 3 qt or 6 qt?
Lisa Johnson says
I have a 6 qt Marissa.
Dee says
Love the ability to change number of servings in recipe! A big help for smaller Instant Pot as well as single living. Will make this next few days.
Katy says
Great way to welcome fall! Reheats well and surprisingly flavorful for such a limited ingredient list!
Hannah Lace says
There is no "manual button" on my instant pot? What do you mean let the pressure release naturally - just keep the valve in the sealing position?
Lisa Johnson says
Use the "Pressure Cook" button, Hannah. To release the pressure naturally do nothing, do not touch the sealing valve just let it do it's thing. You will hear a click when the valve drops and you will be able to open the lid.
Becca MacDonald says
I made this on day one of my whole 30 for dinner. I'm vegetarian, so it's tough to find recipes that check all the boxes. This was so delicious and easy to make! I couldn't find cashew milk, so I just used almond milk.
Thanks so much for sharing, I will definitely be making this again!