Instant Pot Butternut Squash Apple Soup Recipe

April 20, 2023 Post a Comment

This Butternut Squash Apple Soup Instant Pot (Whole 30) was the most viewed recipe on my blog from www.pinterest.com

This Instant Pot Butternut Squash Apple Soup is a delicious and easy to make soup that is full of flavor and perfect for the colder months. The combination of sweet creamy butternut squash, tart apples, and fresh herbs makes for a comforting and hearty soup that is sure to please. This healthy soup is vegan, gluten-free, and dairy-free, so it can be enjoyed by everyone. The best part is that this soup comes together quickly in the Instant Pot, making it a great weeknight dinner option.

Prep Time:

10 minutes

Cook Time:

25 minutes

Ingredients:

1 large butternut squash, peeled and cubed

2 apples, peeled, cored, and cubed

1 onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon fresh thyme, minced

1 teaspoon fresh rosemary, minced

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

salt and pepper to taste

1/4 cup heavy cream (optional)

Instructions:

1. Set the Instant Pot to the sauté setting. Once the pot is hot, add the onion and garlic and cook for 2-3 minutes, stirring occasionally.

2. Add the butternut squash, apples, vegetable broth, thyme, rosemary, nutmeg, cinnamon, salt, and pepper. Stir to combine.

3. Place the lid on the Instant Pot and set to high pressure for 15 minutes. Make sure the valve is set to the “sealing” position.

4. Once the timer goes off, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully move the valve to the “venting” position to release any remaining pressure.

5. Carefully remove the lid and use an immersion blender to blend the soup until smooth.

6. Stir in the heavy cream, if using. Taste and adjust seasonings as needed.

7. Serve the soup hot, topped with freshly chopped herbs and a drizzle of cream or olive oil, if desired.

Equipment:

Instant Pot

Immersion blender

Notes:

This soup can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, place in an airtight container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a pot on the stovetop.

Nutrition: Per Serving

Calories: 202 kcal

Carbohydrates: 40 g

Protein: 3 g

Fat: 4 g

Saturated Fat: 1 g

Sodium: 811 mg

Potassium: 746 mg

Fiber: 6 g

Sugar: 11 g

Vitamin A: 7377 IU

Vitamin C: 32 mg

Calcium: 90 mg

Iron: 1 mg

Recipe Tips:

For a richer flavor, try adding a tablespoon of butter or olive oil when sautéing the onions and garlic.

To make this soup extra creamy, try adding a cup of coconut milk or cream after blending.

To make this soup extra flavorful, try adding a tablespoon of freshly grated ginger when sautéing the onions and garlic.

To make this soup extra hearty, try adding a can of drained and rinsed white beans or chickpeas.

To make this soup spicier, try adding a pinch of cayenne pepper or red pepper flakes.

For a smoky flavor, try adding a teaspoon of smoked paprika.

For a thicker soup, try adding a tablespoon of cornstarch or arrowroot powder when blending.

To make this soup vegan, try substituting the heavy cream with coconut cream or cashew cream.

This soup can also be made in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours.