Instant Pot Butternut Squash Soup Recipe

orange soup in a green bowl on a white table

5 from 55 votes

Instant Pot Butternut Squash Soup Recipe

This Instant Pot Butternut Squash Soup is cooked in the pressure cooker, is quick and easy and made with roasted butternut squash, Granny Smith apples, and a mélange of healthy vegetables and spices. It just may be the best homemade squash soup recipe you'll ever taste. So creamy, this roasted butternut squash soup brings the best of fall flavors to your table in less than 30 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Soup

Cuisine: All

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 162kcal

Author: Deborah

Cost: $12

Equipment

Ingredients

1 butternut squash roasted then chopped
15 oz vegetable broth
1.5 cups green apple I use Granny Smith
1.5 cups carrots coarsely chopped
1 cup yellow onion coarsely chopped
1.5 cups celery coarsely chopped
1 tablespoon maple syrup
1 teaspoon smoked paprika divided
1 teaspoon sea salt divided
1 teaspoon white pepper divided
2 tablespoon olive oil
1 tablespoon ginger fresh, grated
3 cloves garlic
2 bay leaves
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 cup filtered water

US Customary - Metric

Instructions

Prepare butternut squash – wash butternut squash with a fruit and veggie wash. Pat dry. Pierce through squash with a sharp knife in 4 places. Microwave for 4 minutes. Once done, allow squash to remain in microwave until cool enough to handle. Remove and slice in half. Scrape out seeds with a large spoon. Preheat oven to 400 degrees Fahrenheit/204 Celsius.
Roast butternut squash – place squash halves on a parchment-lined baking sheet. Brush with olive oil and sprinkle with sea salt, white pepper and smoked paprika. Roast squash until fork tender, approximately 15 minutes. In the last few minutes of roasting, brush squash with maple syrup. Place back in oven for the remaining time.
Sauté onion, garlic, bay leaves and ginger – remove butternut squash from oven and allow to cool. Add olive oil, onion, garlic, bay leaves, and ginger to your Instant Pot and place on the “sauté” setting. Stir and sauté until fragrant, about 1-2 minutes.
Add seasonings, spices and thyme – add about ½ cup veggie broth and the rest of your seasonings/spices and fresh thyme to your pot. Stir until ingredients are well incorporated. Sauté for another 2 minutes.
Toss in apples, remaining vegetables and broth – using a large spoon, scoop flesh from butternut squash and add to Instant Pot. Add apples, celery, carrots, onion, and the rest of your vegetable broth. Add one cup of filtered water. Stir. Secure lid and place on “pressure cook” for 8 minutes.
6. Release pressure, puree, garnish, and serve – once the pressure cook cycle is complete, release pressure from quick release pressure valve until fully expelled. Remove lid, stir, and, using your immersion blender, blend until creamy. If you don’t have an immersion blender, you may use a regular blender or food processor.
Release pressure, puree, garnish, and serve – once the pressure cook cycle is complete, release pressure from quick release pressure valve until fully expelled. Remove lid, stir, and, using your immersion blender, blend until creamy. If you don’t have an immersion blender, you may use a regular blender or food processor.
TO SERVE: Ladle into bowls. Garnish with red pepper flakes, pepitas, and fresh thyme. Serve immediately with your favorite crusty bread, my Rich Tea Biscuits or my garlic Vegan Naan.

Notes

Nutrition information is an estimate.
For best results, be sure to pierce squash with sharp knife in 4 places and microwave for 4 minutes prior to roasting.
If you prefer, you may choose NOT to roast the squash. Simply peel and dice squash after microwaving and place into Instant Pot with your other vegetables.
If you don't have an Instant Pot, you may use a regular pot and simply cook the soup longer like you would any other soup recipe. This completely omits the pressure cook step and may take a little longer, but will be just as good.

Nutrition