This Instant Pot Butternut Squash Soup is a simple, vegan soup that's beautifully creamy (without dairy!) and full of fall flavour. Perfect for a chilly autumn day or as a part of your next holiday meal!
Keyword: Butternut Squash and Apple Soup, Instant Pot Butternut Squash Soup, Pressure Cooker Butternut Squash Soup
Optional garnishes: pepitas (pumpkin seeds), fresh thyme, fresh chives, a swirl of cream or cashew cream
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 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.
Pour in a small amount of the broth and deglaze the bottom of the insert (scrape up any brown bits stuck to the bottom of the pot).
Pour in the remaining broth, then add the diced butternut squash, diced apple, chopped sage, minced rosemary and sea salt. Do not stir.
Close the lid, set the vent to sealing and pressure cook on manual High pressure for 8 minutes (your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button). It will take about 15 minutes to come to pressure.
At the end of cooking time, do a controlled quick release of the pressure (open the vent right away, letting a little bit out at a time to prevent splatter). I suggest using a wooden spoon to keep your hand well away from the vent.
Use an immersion blender to purée the soup until smooth, or blend it in batches in a traditional high-speed blender. Season with salt and pepper to taste, then serve with your chosen garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Inactive time indicates the time it takes the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.
This recipe can be doubled in an 8-quart Instant Pot using the same pressure cook time.
To freeze: ladle into storage containers leaving an inch at the top. Cool completely before closing with lid. Freeze for up to 3 months.
To reheat: Defrost in the refrigerator overnight, or in the microwave. Reheat in a covered saucepan over medium heat, until it comes a rolling boil and reaches a temperature of 165 °F.