Apple Butternut Squash Soup
By :Chop Secrets
Votes: 12
Rating: 4.92
Rate this recipe!
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Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes, Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Apples, Butternut Squash, Chicken Broth
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 1 tsp olive oil
  • 1/2 onion finely diced
  • 1 1/2 lb butternut squash peeled and cubed
  • 2 apples peeled and cubed
  • 2 tsp salt
  • 1 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne (optional)
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp maple syrup
  • sour cream or plain yogurt for serving
  • cubed apples tossed in lemon juice for garnish (optional)
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes, Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Apples, Butternut Squash, Chicken Broth
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 1 tsp olive oil
  • 1/2 onion finely diced
  • 1 1/2 lb butternut squash peeled and cubed
  • 2 apples peeled and cubed
  • 2 tsp salt
  • 1 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne (optional)
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp maple syrup
  • sour cream or plain yogurt for serving
  • cubed apples tossed in lemon juice for garnish (optional)
Votes: 12
Rating: 4.92
Rate this recipe!
Print Recipe
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt and spices and stir to combine.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add squash and stir. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
  7. Use an immersion blender to blend the soup until smooth.
  8. Cool slightly, then stir in cream and maple syrup.
  9. Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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15 replies
  1. Eemaof3
    Eemaof3 says:

    Came out great! Substituted vegetable stock and used coconut milk instead of cream. Wonderful combination of flavors

  8. Yogibear
    Yogibear says:

    This soup is SO good, and i dont even like butternut squash. Really easy to make and very healthy. The combination of spices is really tasty. So happy I finally got an instant pot and this app makes it even better.

  10. smmqueen
    smmqueen says:

    Replaced butternut squash with delicatessa squash and added honey instead of maple syrup. Mild flavor with the spicy kick!

  12. SandyCP
    SandyCP says:

    Perfect for my first IP recipe! I substituted frozen diced squash and didn’t have cayenne. It is delicious!

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