Butternut Squash and Apple Soup {Instant Pot}

Butternut Squash and Apple Soup spells fall! Undoubtedly, this seasonal soup is sure to warm you as the leaves fall and the outside temperatures drop. I made my Butternut Squash and Apple Soup in my instant pot for a speedy pressure cooker option. I love how I can sauté my veggies and have a hands-off cooking method that holds the soup temperature until I’m ready to open it up.

Ingredients for our Butternut Squash and Apple Soup

How to Cook Butternut Squash in the Instant Pot?

First, I have to say, cutting butternut squash down the middle can be difficult, and roasting it in the oven to soften takes a while. Check out how to roast butternut squash. However, an easier alternative, if you have an instant pot, is simply cutting off the butternut squash ends and placing it whole on top of the little metal tray along with 1 cup of water.

How I cook butternut squash in the Instant Pot! Ready to add to your Butternut Squash and Apple Soup!

Next, you set your instant pot for 25 minutes on high pressure. Seal the venting and allow it to come up to temperature. Finally, release the pressure after it’s done and enjoy your cooked butternut squash. Conveniently, you can then easily cut it in half, de-seed, peel and chop for adding to your Butternut Squash and Apple Soup.

Simple steps to create this fall favourite! Full recipe below.

What’s the Nutrition of Butternut Squash?

Squash is an excellent source of beta-carotene, which gives the flesh its bright orange/yellow colour. This antioxidant helps eyesight, regulates our immune system and keeps our skin healthy. Squash also contains lots of potassium, which helps lower blood pressure and reduces the risk of heart disease and stroke.

Butternut squash is an excellent source of beta-carotene and potassium.

Butternut Squash and Apple Soup {Instant Pot} Recipe:

• Serves: 4-6
• Prep time: 15 mins
• Cook Time: 20-30 mins

Ingredients:

• 1 tbsp butter
• Medium onion, chopped
• 1 cup celery, chopped
• Medium apple, chopped with peel on
• 1 tbsp fresh ginger, grated
• 1/2 tsp thyme
• 1 butternut squash, flesh cooked & chopped
• 4 cups (1 L) ‘no salt added’ or low sodium chicken or vegetable broth
• Kosher Salt and fresh ground pepper to taste

Garnish: Plain Greek yogurt/Skyr, fresh parsley and pumpkin seeds

Optional: 1 cup water (if required for thinning soup)

Butternut Squash and Apple Soup {Instant Pot} Directions:

1. Firstly, set instant pot to sauté. Add butter to melt.
2. Next, add chopped onions, celery and apple to pot and sauté until slightly softened.
3. Toss in ginger and the cubed, cooked butternut squash. Add thyme and some fresh ground pepper to season. Stir to combine.
4. Cook for another couple of minutes until fragrant.
5. Add soup broth to vegetables. Stir all ingredients to combine.
6. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time for eight minutes. Note: If cooking on stove top, allow the soup to come to a boil. When is has come to a boil, then reduce heat to medium-lowand cook until butternut squash is tender and can be pierced easily. This will take about 15 to 20 minutes depending on the size of vegetable pieces.
7. Once the eight minute timer has completed and beeps, allow the natural pressure release for 10 minutes. Then, switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
8. Then, puree soup with a food processor, blender or hand mixer in small batches. However, if you prefer a thinner soup, simply add ½ cup water at a time. Feel free to adjust your salt intake to your taste if you are adding water to thin soup.
9. When soup is pureed, return to heat. Heat soup through if soup has cooled.
10. Finally, taste your soup to adjust seasoning. Serve Butternut Squash and Apple Soup with a garnish of yogurt, fresh herbs and sprinkle of pumpkin seeds. A lime or lemon wedge would also be nice.

Butternut Squash & Apple Soup {Instant Pot}

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Butternut Squash & Apple Soup combines fall flavours and comfort.

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Ingredients

• 1 tbsp butter
• 1 medium onion, chopped
• 1 cup celery, chopped
• Medium apple, chopped with skin on
• 1 tbsp fresh ginger, grated
• 1/2 tsp thyme
• 1 butternut squash, flesh cooked & chopped
• 4 cups (1 L) ‘no salt added’ or low sodium chicken or vegetable broth
• Kosher Salt and fresh ground pepper to taste
• Garnish: Plain Greek yogurt/Skyr, fresh parsley and pumpkin seeds
• Optional: 1 cup water (if required for thinning soup)

Instructions

1. Firstly, set instant pot to sauté. Add butter to melt.
2. Next, add chopped onions, celery and apple to pot and sautéed until slightly softened.
3. Toss in ginger and the cubed, cooked butternut squash stir. Add thyme and some fresh ground pepper to season. Stir to combine.
4. Cook for another couple of minutes until fragrant.
5. Add soup broth to vegetables. Stir all ingredients to combine.
6. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time for eight minutes. Note: If cooking on stove top, allow the soup to come to a boil. When is has come to a boil, then reduce heat to medium-low and cook until butternut squash is tender and can be pierced easily. This will take about 15 to 20 minutes depending on the size of vegetable pieces.
7. Once the eight minute timer has completed and beeps, allow the natural pressure release for 10 minutes. Then, switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
8. Then, puree soup with a food processor, blender or hand mixer in small batches. However, if you prefer a thinner soup, simply add ½ cup water at a time. Feel free to adjust your salt intake to your taste if you are adding water to thin soup.
9. When soup is pureed, return to heat. Heat soup through if soup has cooled.
10. Finally, taste your soup to adjust seasoning. Serve Butternut Squash and Apple Soup with a garnish of yogurt, fresh herbs and sprinkle of pumpkin seeds. A lime or lemon wedge would also be nice.