Do you have a 3-quart Instant Pot?! If you do, this Instant Pot Butternut Squash Soup is the recipe for you! This recipes serves two people and is perfect for that tiny 3-quart Instant Pot!
Why You’ll Love This Butternut Squash Soup
This butternut squash soup is made with a fresh butternut squash, granny smith apples, garlic, and sweet and savory spices to give you a sweet and savory soup everyone will enjoy. It’s perfect for cold days and super easy to make.
Butternut Squash Ingredients
For this recipe, you will only need 10-ingredients and most of them you probably already have in your cupboards. Here’s what you need:
- Olive oil: Adds a subtle richness and depth of flavor to the butternut squash soup.
- Onion: Provide a nice balance to the sweetness of the squash and apple.
- Apple: The Granny Smith apple adds a touch of natural sweetness and tanginess to the soup.
- Minced garlic: Contributes a subtle hint of pungency and enhances the overall taste and aroma of the dish.
- Vegetable broth: Adds depth and richness without overpowering the natural flavors of the butternut squash.
- Butternut squash: The star ingredient, butternut squash, provides a creamy and velvety texture to the soup.
- Seasonings (nutmeg, paprika, salt, and pepper): Enhance the taste of the soup.
How to Make Instant Pot Butternut Squash Soup?
This Instant Pot butternut squash soup is sweet, tangy, and creamy! Not only is it delicious, but it’s incredibly easy to make using your Instant Pot.
Step 1: Prep the Squash
First, cut your squash in half and remove all of the seeds. Then, place each half of the squash on the trivet inside your Instant Pot. Add 1 cup of water.
Step 2: Pressure Cook the Squash
Next, close the lid on your IP and put the pressure valve into the sealing position. Hit the “manual” or “pressure cook” button and set the time for 10-minutes.
Step 3: Natural Release
Once the pot beeps, allow the pressure to naturally release for 10-minutes. Then, put the pressure valve into the venting position and release the rest of the pressure.
Step 4: Peel the Squash
Remove the squash from the Instant Pot and peel away the skin. Set the squash to the side and dump the water out of your Instant Pot.
Step 5: Sauté the Apples, Onion, and Garlic
Add the oil to your Instant Pot. Hit the sauté button. Once the oil is hot, add the cubed apples to the pot and sauté them for 5-minutes. Then, add the minced onions and sauté for another 4-minutes. Add the garlic and sauté for 1-minute
Step 6: Add the Broth and Spices
Hit cancel. Then, add the vegetable broth, squash and spices to the Instant Pot. Close the lid and put the pressure valve in the sealing position. Hit “manual” or “pressure cook” and set the time for 10-minutes. Manually Release the pressure.
Step 7: Blend the Soup
Pour the soup and squash into a food processor and blend until smooth.
Serve with cracked pepper and or coconut milk as desired.
How to Store Leftovers?
If you store your soup in an airtight container in the refrigerator, it is good for 4-5 days. Additionally, you can store your soup in Ziploc freezer bags for up to 3-months. It makes a perfect freezer meal.
Frequently Asked Questions
Why Is My Soup Bitter?
If your soup is bitter, it may be caused from the squash itself. Extreme cold, heat, drought, or too much irrigation can cause elevated levels of cucurbitacin that results in a bitter squash.
Fats and sweetness can help to smooth out the bitterness in your soup just like it does with coffee. To help the bitterness, add a spoonful of sugar, cream, or butter.
What Is Butternut Squash?
Butternut squash is one of the most common varieties of winter squash. This winter squash is grown in the summer and harvested in the fall. It’s packed with vitamin A, potassium and fiber. The butternut squash has a sweet, nutty taste that is similar to that of a pumpkin.
How Long Is Butternut Squash Good For?
The squash itself can last up to a month if stored properly. Do not refrigerate your butternut squash. You want to keep it in a cool, dark place. Peeled butternut squash needs to be stored in an airtight container in the fridge and eaten within 5-days.
- 1 tbsp olive oil
- ¼ large yellow onion, diced
- ½ Granny Smith apple, peeled, cored, and diced
- 1 tbsp cloves garlic, minced
- 2 cups vegetable broth
- 1 (3-pound) butternut squash
- ½ tsp nutmeg
- ½ tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Half the squash and remove the seeds.
- Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water.
- Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
- Remove squash and peel skin away. Vide and set aside.
- Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
- Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
- Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
- Pour soup into a food processor and blend until smooth.
- Serve with cracked pepper and or coconut milk as desired.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1251mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 2g
More Soup Recipes You’ll Love
The Instant Pot makes a hearty butternut squash soup, but there’s plenty of other soup recipes you can enjoy, too! Here are some of my favorites:
- Instant Pot Split Pea and Ham Soup
- Instant Pot Fajita Soup
- Mexican Street Corn Soup
- Instant Pot Tortellini Soup