Apple Butternut Squash Soup
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1tsp olive oil
  • 1/2 onion finely diced
  • 1 1/2 lb butternut squashpeeled and cubed
  • 2 applespeeled and cubed
  • 2tsp salt
  • 1 1/2tsp cumin
  • 1/2tsp ground coriander
  • 1/4tsp cayenne(optional)
  • 2 cups chicken broth
  • 1/4cup heavy cream
  • 1tbsp maple syrup
  • sour cream or plain yogurt for serving
  • cubed applestossed in lemon juice for garnish (optional)
  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.