Apple Butternut Squash Soup


  • 1 tsp olive oil
  • 1/2 onion
  • 1 1/2 lb butternut squash
  • 2 apples
  • 2 tsp salt
  • 1 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp maple syrup
  • sour cream
  • cubed apples
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt and spices and stir to combine.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Add squash and stir. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
  • Use an immersion blender to blend the soup until smooth.
  • Cool slightly, then stir in cream and maple syrup.
  • Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.
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