Easy Butternut Squash Soup {Instant Pot}
This Easy Butternut Squash Soup is made in the Instant Pot and is perfect for a simple, healthy, and Delicious meal! It is a Fall Favorite!
Healthy Comfort Food
Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little too comforting, if you know what I mean. Our family loves making chicken pot pie, lasagna, chicken and dumplings, and spaghetti and meatballs, but we also love lighter comfort food like this Easy Butternut Squash Soup. When this healthy soup is on the menu, it is always a good day at our house. We all love this comforting soup! And the best part? It is made in the Instant Pot so it can be made in no time!
Instant Pot Butternut Squash Soup
This butternut squash soup recipe is beyond easy because it is made in the Instant Pot. You guys have been asking for more Instant Pot recipes and you are going to LOVE this one because it is super simple. The Instant Pot cooks the butternut squash in no time. If you don’t have an Instant Pot, you might want to consider getting one. It is a lifesaver for making quick and easy recipes, like this soup!
You can sauté the onion, carrot, celery, and garlic right in the Instant Pot. Next, you add in the chopped butternut squash (pro tip, you can buy pre-cut butternut squash at the store to save even more time), vegetable broth, apple, cinnamon, herbs, salt, and pepper. Put the lid on and let the Instant Pot work it’s magic! It’s that easy!
When the soup is done cooking, I like to puree the soup right in the Instant Pot with an immersion blender. We use our immersion blender all of the time, especially for soups! It is one of my favorite kitchen appliances. If you don’t have an immersion blender, you can let the soup cool for a bit and transfer to a regular blender to blend.
Healthy Butternut Squash Soup
This soup is vegan, vegetarian, and gluten-free, but you will never know it because it is SO creamy and delicious. There is no cream or butter in this soup, the butternut squash is thick and creamy on it’s own!
A bowl of this soup will warm you up and fill you up! The tart green apple adds a nice balance to the sweet butternut squash. The fresh thyme, rosemary, cinnamon, and pinch of nutmeg give the soup lots of flavor.
What to Serve with Butternut Squash Soup
This easy butternut squash soup is great for lunch or dinner. It always hits the spot! You can garnish the bowls of soup with fresh herbs, pepitas, chopped candied pecans, croutons, or a drizzle of cream or coconut milk.
The following dishes also go great with a warm, satisfying bowl of butternut squash soup.
- Easy Cornbread
- Kale and Wild Rice Salad
- Greek Yogurt Biscuits
- Roasted Brussels Sprouts
- Apple Walnut Quinoa Salad
- Apple, Gouda, and Farro Salad
If you like this Butternut Squash Soup recipe, you might also like:
- Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas
- Fall Vegetable Quinoa Soup
- Vegetable Soup
- Easy Minestrone Soup
- Creamy Cauliflower Chowder
Easy Butternut Squash Soup {Instant Pot}
This easy butternut squash soup is made in the Instant Pot and is the perfect healthy meal for fall!
Yield: Serves 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 3 cloves of garlic, minced
- 2 lbs peeled chopped butternut squash (about 1 medium sized squash)
- 2 cups vegetable broth
- 1 green apple, peeled, cored, and chopped
- 1/4 teaspoon ground cinnamon
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of nutmeg, optional
Directions:
- On your Instant Pot select Sauté. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
- Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure.
- Use an immersion blender in the Instant Pot to puree the soup until smooth. If you don’t have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.
- Ladle the soup into bowls and serve warm.
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If you don’t have an instant pot, how long would you suggest cooking (at medium or bring to a boil then simmer a long time?!?) on the range after sauteeing? Thanks, Maria!
The soup looks good, but I am loving the soup bowls and dish cloth in the photos. Where can I find them?
This is a fall must!
This soup is amazing. I didn’t want to break out my instant pot (my husband got me the 8-quart one and it’s HUGE) so
I just simmered the ingredients on the stove for about 30 minutes (until the squash and apple easily broke apart). I also didn’t have any vegetable stock on hand so I used chicken stock instead and a pink lady apple instead of a granny smith one. I’m only angry that I didn’t make a double batch. SO good!
So glad you loved the soup!
I’m going to make this as an appetizer for TG. Warm, delicious, and healthy. I’ll get my instant pot this weekend. Dumb question. Which size should I purchase? The small one is too small. Big one looks huge-ummm any recommendations? 🙂
This was delicious! I made it exactly as you said. Had it tonight with a kale, cabbage, frisee mix salad. Perfect! And healthy too! Even my husband, who is never thrilled when I make vegetarian meals, loved it too! Easy too, and fast.Thank you.
Seriously amazing. Velvety goodness. I used bone broth.
Glad you liked the soup!