Apple Butternut Squash Soup By: Chop Secrets Cuisine Modern Course Soup Difficulty Easy Duration 15-30 min Cooking Technique Pressure Cook, Sauté Notes ["*The MANUAL and PRESSURE COOK buttons are interchangeable."] Keywords 15-30 min, 6 servings, apples, butternut squash, cayenne, chicken broth, contributed, cook 20 min, cubed apples, cumin, easy, ground coriander, heavy cream, instant pot, instant pot soup, instant pot soup recipe, instant pot squash, instant pot squash recipe, maple syrup, modern, olive oil, onion, prep 10 min, pressure cook, salt, sauté, soup, sour cream, squash soup Prep Time 10 min Cook Time 20 min Servings 6 servings Ingredients 1 tsp olive oil1/2 onion1 1/2 lb butternut squash2 apples2 tsp salt1 1/2 tsp cumin1/2 tsp ground coriander1/4 tsp cayenne2 cups chicken broth1/4 cup heavy cream1 tbsp maple syrupsour creamcubed apples Instructions 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. Previous Next