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Cozy Instant Pot Butternut Squash and Apple Soup (Easy 30-Minute Recipe)

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A velvety, comforting soup that combines sweet apples and earthy butternut squash, made in just 30 minutes using your Instant Pot. Perfect for fall and winter, this easy recipe is creamy, nourishing, and packed with flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • 3 cups vegetable broth or chicken broth (low-sodium recommended)
  • 1 teaspoon salt (fine sea salt), plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • ¼ teaspoon ground nutmeg, freshly grated if possible
  • ¼ teaspoon ground cinnamon (optional)
  • ½ cup coconut milk (full-fat) or heavy cream (optional, for creamy finish)
  • 1 tablespoon maple syrup or honey (optional, if needed for sweetness)
  • For garnish: toasted pumpkin seeds, drizzle of coconut milk or cream, fresh thyme or sage leaves, sprinkle of cinnamon or nutmeg, crusty bread or croutons

Instructions

  1. Prep your ingredients: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces. Dice the onion and mince the garlic.
  2. Turn the Instant Pot to Sauté function and heat for about 1 minute. Add olive oil, then diced onion. Cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add cubed butternut squash, chopped apples, vegetable broth, salt, pepper, thyme, nutmeg, and cinnamon to the pot. Stir to combine. Scrape the bottom of the pot to release any browned bits.
  4. Close the Instant Pot lid, set valve to Sealing. Press Manual or Pressure Cook and set timer for 10 minutes at high pressure.
  5. When timer beeps, carefully turn the valve to Venting for quick release. Once the pin drops, open the lid. Squash and apples should be very tender.
  6. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
  7. Stir in coconut milk or heavy cream if using. Taste and adjust seasoning, adding more salt, nutmeg, or maple syrup if needed. Add additional broth or water to reach desired consistency.

Notes

For deeper flavor, roast the squash and apples at 400°F for 25-30 minutes before adding to the Instant Pot. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in freezer-safe containers for up to 3 months. When reheating, add a splash of broth to thin if needed.

Nutrition

Keywords: butternut squash soup, apple soup, instant pot soup, fall soup, winter soup, creamy soup, vegan soup, gluten-free soup

Find it online: https://tablemira.com/cozy-instant-pot-butternut-squash-and-apple-soup-easy-30-minute-recipe/