This easy butternut squash soup is made in the Instant Pot and is the perfect healthy meal for fall!
Recipe from Two Peas & Their Pod
4.78 from 9 votes
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
1medium yellow onion,chopped
3lbspeeled chopped butternut squash(about 1 medium sized squash)
1green apple,peeled, cored, and chopped
1sprig fresh thyme
1sprig fresh rosemary
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.