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Instant Pot Butternut Squash Soup

This velvety smooth butternut squash soup is like liquid gold on a chilly winter day! It's naturally sweet, perfectly spiced, and so much easier than roasting squash in the oven for an hour. I love making a big batch on Sunday and enjoying it all week long—it actually tastes even better the next day!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium butternut squash about 3 pounds, peeled and cubed
  • 2 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 large apple peeled and chopped
  • 3 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon maple syrup
  • ½ cup heavy cream or coconut milk
  • Pumpkin seeds and fresh thyme for garnish optional

Method
 

  1. Set your Instant Pot to "Sauté" mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened and fragrant.
  2. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
  3. Add the cubed butternut squash, chopped apple, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Give everything a good stir.
  4. Cancel "Sauté" mode, secure the lid, and set the valve to "Sealing." Cook on high pressure for 10 minutes.
  5. When the cooking time is complete, carefully quick-release the pressure. Remove the lid and let it cool for a few minutes.
  6. Use an immersion blender to puree the soup until completely smooth and creamy. (If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.)
  7. Stir in the maple syrup and heavy cream, then taste and adjust seasonings as needed. Serve warm with a drizzle of cream, pumpkin seeds, and fresh thyme if desired. Absolutely delicious!