Instant Pot Butternut Squash Soup recipe uses simple ingredients, perfect for winter and cold weather months. Even though the cooked squash may be a bit thicker in texture, the addition of the vegetable broth thins it out quite nicely, making it nice to spoon up and eat.
- Prep time: 20 Minutes
- Cook time: 30 Minutes
- Total time: 50 Minutes
- Instant Pot
- Cutting Board
- Instant Pot Trivet
- Measuring Cups and Spoons
- Food Processor
Key Ingredients Needed
- 1 Tablespoon olive oil
- 1/4 large yellow onion diced
- 1/2 Granny Smith apple peeled, cored, and diced
- 1 Tablespoon cloves garlic minced
- 2 cups vegetable broth
- 1 3-pound butternut squash
- 1/2 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions/Step By Step Directions
Step 1: Cut your squash in half and remove the seeds.
Step 2: Place halved squash on trivet in the Instant Pot. Dump 1 cup water into the pot.
Step 3: Close the lide and seal the valve. Cook on HIGH for 10 minutes. Use a 10 minute natural pressure release. If you’re wanting a firmer texture in your squash, 8 minutes of time might be long enough for cooking time.
Step 4: Once done cooking, remove the squash and remove skin by peeling. Set squash to the side.
Step 5: Turn saute mode on Instant Pot. Add oil, once it’s hot, add apples and sautee for 5 minutes.
Step 6: Add diced onions to the pot and saute for 4 minutes. Add in garlic and cook for 1 minute.
Step 7: Stir in the vegetable broth and spices. Close the lid again, seal the valve and cook on HIGH for another 10 minutes.
Step 8: Perform a manual pressure release.
Step 9: Pour soup mixture from Instant Pot into food processor and blend until smooth. Add squash back in and serve with cracked pepper and use coconut milk if desired.
Store: We recommend storing in a Mason Jar and suggest that leftovers be stored in the refrigerator for safekeeping. You should enjoy this soup within 5-7 days of making it. This is a great way to meal prep and meal plan, making this soup early enough to enjoy all week. If you have leftovers, you can easily store this soup in an airtight container or in a mason jar with a lid as well. To put this mixture in the freezer, make sure that you use a freezer-safe container.
Freeze: You can freeze this soup and save it for later easily. Make sure to let it cool all the way before storing it in a flat ziplock bag so it doesn’t accumulate any condensation. Make sure to label it and add it to your FREEZER INVENTORY list. Write your use by date on the paper and the bag or jar. This soup should be used within 6-9 months once frozen.
Thaw: Take frozen soup out of freezer and place in refrigerator overnight to star the thawing process. Use a saucepan to reheat the soup when ready.
Reheat: If the soup is frozen, take it out of the freezer and have it unthaw in the fridge overnight. You can then just reheat it on the stove when you’re ready to eat.
- Cooking time does not include the time it takes for the Instant Pot to come up to pressure or the time it takes for the pressure to be released.
- You can use an immersion blender instead of a food processor to blend your soup if you prefer.
- You may need to use tongs to take the Butternut Squash out of the Instant Pot as it’s VERY hot.
- Place a dish towel over the Instant Pot as it releases pressure to help ensure that you don’t get burned by the steam releasing from the pressure cooker.
- Yield: 2 servings
- Serving size: 1