If you want a cozy meal that feels like a warm hug on a chilly day, this Instant Pot Butternut Squash Soup Recipe is an absolute must-try. It’s creamy without any cream, full of comforting flavors from sweet butternut squash and tangy apple, and perfectly spiced with fresh herbs and ginger. This recipe highlights how effortlessly you can create a gorgeously silky soup that tastes like you slaved away for hours, all thanks to the magic of the Instant Pot. Trust me, once you make this, it will instantly become a fall and winter favorite!
Ingredients You’ll Need
Simple, fresh, and bursting with flavor, these ingredients come together to create the soul of the soup. Each component plays a vital role: the butternut squash gives silky sweetness, apple adds a gentle tartness, and herbs infuse the broth with layers of aroma that make the dish irresistibly inviting.
- Olive oil: The foundation for sautéing, it adds a subtle richness to soften the aromatics.
- Yellow onion: Provides a mild sweetness when sautéed that balances the squash.
- Garlic: Offers essential savory warmth, making the flavor pop beautifully.
- Fresh ginger or ginger paste: Adds a gentle zing and freshness that lifts the entire soup.
- Vegetable broth: Creates the liquid base, giving depth and body while keeping it vegetarian-friendly.
- Butternut squash: The star of the show, peeled and diced to cook quickly and blend smoothly.
- Granny Smith apple: Brings a lovely tartness to balance the natural sweetness of the squash.
- Fresh sage and rosemary: Herbs that add earthiness and complexity to the flavor profile.
- Sea salt and freshly ground black pepper: Essential seasoning to bring all the ingredients to life.
- Optional garnishes: Pepitas, fresh thyme, chives, or a swirl of cream to elevate the presentation and flavor.
How to Make Instant Pot Butternut Squash Soup Recipe
Step 1: Sauté the Aromatics
Start by hitting the Sauté function on your Instant Pot and warming up the olive oil. Toss in the finely diced yellow onion and cook it until it becomes soft and translucent. The sweet scent of sautéed onion is the first hint that this soup is going to be something special.
Step 2: Infuse with Garlic and Ginger
Add the minced garlic and grated ginger to the pot, then turn off the sauté setting but keep everything warm in the residual heat for about a minute. This step allows the garlic and ginger to release their beautiful fragrance without getting bitter or burnt.
Step 3: Deglaze the Pot
Pour a splash of vegetable broth into the Instant Pot and give the bottom a good scrape to lift any caramelized bits. This not only prevents the dreaded burn warning but also infuses the soup with layers of rich flavor.
Step 4: Add the Main Ingredients
Now add the rest of your broth, diced butternut squash, chopped tart apple, fresh sage, rosemary, and sea salt. Resist stirring; this helps with the pressure cooking process and prevents sticking.
Step 5: Pressure Cook to Perfection
Seal the lid and set your Instant Pot to cook on high pressure for 8 minutes. It will take roughly 15 minutes to reach pressure, so you have a bit of time to prepare yourself for the delicious meal ahead.
Step 6: Safely Release Pressure
Once cooking is complete, carefully do a controlled quick release by slowly opening the vent. Using a wooden spoon to shield your hand is a great tip to avoid any unexpected hot steam.
Step 7: Blend Until Velvety Smooth
Use an immersion blender right in the pot or transfer the soup in batches to a high-speed blender. Purée the mixture until it reaches your ideal level of creaminess. Taste and season with more salt and pepper if needed.
How to Serve Instant Pot Butternut Squash Soup Recipe
Garnishes
A sprinkle of toasted pepitas adds delightful crunch that contrasts beautifully with the soup’s silkiness. Fresh herbs like thyme or chives bring a burst of color and bright garden flavor. For a more indulgent touch, swirl in a bit of cream or cashew cream to give it a luscious finish.
Side Dishes
This soup pairs wonderfully with crusty bread or warm, buttery dinner rolls to soak up every last drop. A fresh green salad or a crisp apple and fennel slaw would also provide a nice, refreshing counterpoint to the rich, cozy soup.
Creative Ways to Present
For a festive twist, serve the soup in hollowed-out mini pumpkins or gourds for a charming seasonal touch. Garnish each serving with a drizzle of spiced maple syrup or some crushed red pepper flakes if you like a bit of heat. It’s perfect for entertaining or just making weeknight meals feel extra special.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring to an airtight container. Stored in the refrigerator, it keeps well for up to 4 days and tastes even better the next day once the flavors have melded.
Freezing
This Instant Pot Butternut Squash Soup Recipe freezes wonderfully. Portion it into individual containers or freezer bags, leaving some room for expansion, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to maintain that creamy texture. Alternatively, microwave in short bursts, stirring in between until warmed through. If the soup thickens too much after refrigeration or freezing, add a little vegetable broth to loosen it up.
FAQs
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash works well and can save prep time. Adjust the pressure cooking time slightly if needed, but generally, it cooks just as nicely and yields a smooth soup.
Is this dish vegan and gluten-free?
Absolutely! Using vegetable broth and no dairy keeps this Instant Pot Butternut Squash Soup Recipe vegan and naturally gluten-free. Just be mindful of any garnishes if you want to maintain dietary preferences.
Can I substitute the apple with another fruit or vegetable?
If you prefer or have no apples on hand, pears make a lovely substitute for similar tartness, while carrots or sweet potatoes can add extra sweetness and creaminess to the soup.
How can I make this soup spicier?
Add a pinch of cayenne pepper or red pepper flakes while sautéing the aromatics or stir in some hot sauce before blending. A bit of fresh grated ginger already adds warmth, but a little extra kick is easy to customize.
Can I prepare this soup without an Instant Pot?
Yes, it’s possible to make this recipe on the stovetop, but it will take longer. Sauté the aromatics in a large pot, add the ingredients, then simmer until the squash is tender before blending. The Instant Pot speeds up the process dramatically, making this recipe a winner for busy cooks.
Final Thoughts
This Instant Pot Butternut Squash Soup Recipe is one of those dishes that makes you feel instantly pampered with very little effort. Its perfect balance of sweet, savory, and herbaceous notes creates a soup that’s as comforting as it is delicious. I can’t wait for you to try it and see how it becomes one of your go-to recipes when the weather turns cool and cozy. Enjoy every velvety spoonful!
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Instant Pot Butternut Squash Soup Recipe
This Instant Pot Butternut Squash Soup is a creamy, comforting dish perfect for cozy dinners. Featuring tender butternut squash, tart apple, aromatic herbs, and ginger, this soup is easy to prepare using the Instant Pot’s pressure cooking function, allowing for a rich flavor in just under an hour. It’s garnished with optional toppings like pepitas and fresh herbs for added texture and freshness.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, small dice
- 5 cloves garlic, minced
- 1 tablespoon peeled and grated ginger or ginger paste (or ¼ teaspoon ground ginger)
Soup Ingredients
- 3 cups vegetable broth (or 3 teaspoons vegetable Better Than Bouillon + 3 cups water)
- 3 lb butternut squash, peeled, seeded and diced
- 1 large Granny Smith apple, diced (or any tart apple variety)
- 1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
- ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
- ½ teaspoon sea salt (plus more to taste after cooking)
- Freshly ground black pepper (to taste after cooking)
Optional Garnishes
- Pepitas (pumpkin seeds)
- Fresh thyme
- Fresh chives
- A swirl of cream or cashew cream
Instructions
- Sauté Onion: Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the diced onion. Sauté until softened and turning translucent, about 3 minutes.
- Add Garlic and Ginger: Add the minced garlic and grated ginger, then turn off the Sauté function. Continue to sauté for about a minute in the residual heat, until the garlic is fragrant.
- Deglaze Pot: Pour in a small amount of the vegetable broth and deglaze the bottom of the insert by scraping up any browned bits stuck to the bottom of the pot.
- Add Remaining Ingredients: Pour in the remaining broth, then add the diced butternut squash, diced apple, chopped sage, minced rosemary, and sea salt. Do not stir.
- Pressure Cook: Close the lid, set the vent to sealing, and pressure cook on manual High pressure for 8 minutes. It will take about 15 minutes to come to pressure.
- Release Pressure: When cooking time is complete, do a controlled quick release of the pressure by opening the vent slowly a little at a time to prevent splatter. Use a wooden spoon to keep your hand away from the vent.
- Blend Soup: Use an immersion blender to puree the soup until smooth, or blend in batches using a traditional high-speed blender.
- Season and Serve: Season the soup with additional salt and freshly ground black pepper to taste. Serve hot with your choice of garnishes such as pepitas, fresh thyme, chives, or a swirl of cream or cashew cream.
- Store Leftovers: Store any leftover soup in a sealed container in the refrigerator and consume within 4 days.
Notes
- If you don’t have an immersion blender, blending in batches with a regular blender works just as well.
- The Granny Smith apple adds a tangy sweetness balancing the earthy butternut squash; you can substitute with another tart apple variety.
- Adjust salt and pepper to your preference after blending.
- For a creamier texture, add a swirl of cream or cashew cream just before serving.
- The soup keeps well refrigerated for up to 4 days and freezes well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
