Instant Pot Butternut Squash and Apple Soup

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Who is ready for fall? Apples, pumpkins, falling leaves, cooler temperatures? Technically fall does not start for another two weeks, but I am ready for those cooler temperatures! I have had just about enough of the 100+ degree temperatures that have been tormenting us since March! I am ready to curl up under a blanket with a bowl of hot and creamy Instant Pot Butternut Squash and Apple Soup…..

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 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.

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.

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

Check out my Instant Pot Recipes page for even more meal ideas!

Enjoy!!

Instant Pot Butternut Squash and Apple Soup

This Instant Pot Butternut Squash and Apple Soup is the perfect fall and winter soup for warming up and staying healthy!

3.54 from 91 votes

Print

Course: Soup

Cuisine: American

Keyword: butternut, squash, soup, recipe, apple, whole30, paleo, healthy

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 107kcal

Author: Lisa Johnson

Ingredients

• 2 Tablespoons olive oil
• 1 medium yellow onion, chopped {about 1 cup}
• 2 large cloves fresh garlic, minced
• 1 medium butternut squash {about 2 pounds} peeled, seeded, and cut into 1 inch cubes
• 2 Gala apples, peeled, cored, and cut into 1 inch chunks
• 2 cups vegetable stock
• 1 teaspoon dried sage
• 1/3 cup CashewMilk
• sea salt and black pepper, to taste
• toasted almond slices and paprika, to garnish

Instructions

• 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.
• 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.

Nutrition

Calories: 107kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 399mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10115IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 1mg