Instant Pot Butternut Squash Soup
This easy Instant Pot Butternut Squash Soup is just 6 simple ingredients cooked in a pressure cooker to make a delicious fall or winter soup in less than 30 minutes!
Instant Pot Butternut Squash Soup
Nothing says fall like butternut squash…except maybe pumpkin, but I like butternut squash so much better especially in this Instant Pot Butternut Squash Soup! It’s a delicious fall soup that is made quick and easy thanks to a little help from a pressure cooker.
If you’ve never had butternut squash it is similar to a sweet potato in flavor and this recipe adds some granny smith apples to offset that sweetness with a little zing of sour. Top it with some buttery, toasted croutons and you’ve got the perfect soup for fall.
How Do You Cut Butternut Squash?
- To prepare butternut squash you start by cutting off the ends.
- Then use a potato peeler or sharp knife to peel the butternut squash.
- Once peeled cut the squash in half and scoop out the seeds.
- Cut the squash into small chunks.
If you’re like me and really want to save time you can also buy pre-cut butternut squash (in the fresh vegetable section of the grocery store) or frozen butternut squash.
How to Make Instant Pot Butternut Squash Soup:
- Place the butternut squash, onion, green apple, garlic, thyme and vegetable broth in the pot of your Instant Pot and then lock lid in place. Turn the top valve to “Sealing”.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.
- When the time is up press “Cancel” to stop the cooking and then wait 10 minutes as the Instant Pot does a natural release. After 10 minutes carefully, turn the vent to “Venting” to release the remaining steam.
- Remove the lid and pull out the pieces of thyme. Then use an immersion blender to puree the soup until it is smooth and creamy.
- Add lemon juice, salt and pepper.
- Serve warm.
Note: If you puree the soup and it’s still took thick for you you can always add more vegetable broth as needed.
That’s it! A delicious fall soup made with butternut squash in less than 30 minutes!
Looking for More Instant Pot Soup Recipes?
- Instant Pot Navy Bean Soup
- Instant Pot Loaded Cauliflower Soup
- Instant Pot Cabbage Roll Soup
- Instant Pot Big Mac Soup
- Low Carb Creamy Chicken Soup
- Pressure Cooker Chicken Enchilada Soup
- Low Carb Instant Pot Sausage and Kale Soup
- Pressure Cooker Taco Soup
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Instant Pot Butternut Squash Soup
Ingredients
- 32 ounces Butternut squash, peeled, seeded, and roughly chopped
- ½ cup Onion
- 1 Green apple, peeled, cored, and sliced into quarters
- 3 cloves Garlic
- 4 cups Vegetable broth
- 6 sprigs Thyme
- 1 tablespoon Lemon juice
- Salt and Pepper to taste
Instructions
- Place the butternut squash, onion, green apple, garlic, thym and vegetable broth in the pot of your Instant Pot and then lock lid in place. Turn the top valve to “Sealing”.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.
- When the time is up press “Cancel” to stop the cooking and then wait 10 minutes as the Instant Pot does a natural release. After 10 minutes carefully, turn the vent to “Venting” to release the remaining steam.
- Remove the lid and pull out the pieces of thyme. Then use an immersion blender to puree the soup until it is smooth and creamy.
- Add lemon juice then salt and pepper to taste.
- Serve warm.
Nutrition
What is the serving size for your nutritional facts?
The serving size is 8 ounces.
You never said when to add thyme 😫
So sorry about that Diane. I just updated the recipe.
If you don’t have fresh thyme, how much dried would you use?
My general rule of thumb is to use 1 1/2 times the amount of fresh as I would dry. Remember, you can always add more, but you can’t take it away once it’s in there!
Could you please give a starting point for how much seasoning (salt and pepper) you use?
I usually start with a teaspoon of salt and work my way up from there depending on your preferences you might use a little more than a teaspoon. For pepper I start with 1/4 teaspoon. That is usually enough for me 🙂
I want to try this today but don’t have vegetable broth. Is chicken broth okay?
Yes!
Yes, chicken broth will also work for this recipe.