Instant Pot Butternut Squash and Apple Soup is ready in 30 minutes and is sure to please the whole family | COPYRIGHT © 2017 COOKING WITH CURLS
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3.61 from 23 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 8 servings
Author: Lisa Johnson


  • 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


  • 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.