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Instant Pot Butternut Squash Soup

  • Author: Sapana
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: American

Description

Butternut squash soup is a classic Fall staple, especially as we quickly approach the holiday season. This delicious soup is easy to make, and even easier if you have an Instant Pot! It’s velvety smooth, so creamy, and oh-so-delicious. This will soon become a weekly Fall staple if it already hasn’t!


Scale

Ingredients

Soup

  • 1 butternut squash, peeled and diced
  • 1 yellow onion, peeled and diced
  • 1 Granny Smith apple, diced
  • 1 cup coconut milk
  • 2 cups water or vegetable stock
  • 1 sprig fresh sage
  • 2 cloves garlic, chopped
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt, to taste

For Garnish (optional)

  • 1 tablespoon pepita seeds
  • 1 tablespoon coconut milk

Instructions

  1. Press the “Sautee” button on the Instant Pot and warm oil. Add onions and garlic. Stir well and cook for about 5 minutes until the onions become fragrant and start to appear translucent. 
  2. Add the apple and cook for a couple more minutes. Add the butternut squash and carefully stir all of the ingredients. Add the coconut milk, water, sage, and salt. 
  3. Cook the soup. Set the Instant Pot to “Pressure Cooker” for 10 minutes and close the lid. Be sure the valve is set. 
  4. Once the Instant Pot turns off, let the pressure release on its own for about 10 minutes. If there’s any pressure left, carefully release it using the quick release valve. Carefully open the lid.  
  5. Either using an immersion blender or using your blender, blend the soup until smooth and creamy.

Stovetop Instructions:

  1. Warm oil in a large soup pot on medium heat.  Add onions and garlic. Stir well and cook for about 5 minutes until the onions become fragrant and start to appear translucent. 
  2. Add the apple and cook for a couple more minutes. Add the butternut squash and carefully stir all of the ingredients. Add the coconut milk, water, sage, and salt. 
  3. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to low. Cover the pot of soup and simmer for 30-40 minutes, or until the squash is tender.
  4. Once the squash is tender, the soup is ready to be blended. Using either an immersion blender or traditional blender, blend the soup until is smooth and creamy. If using a blender, be very careful when handling hot liquids and work in smaller batches.

Keywords: butternut squash soup, soup, butternut squash, instant pot butternut squash soup, pressure cooker butternut squash soup