Author: Rosa | Published by: This Healthy Kitchen

Indulge in the delightful flavors of this velvety Instant Pot butternut squash soup, a perfect seasonal treat! This exquisite recipe combines butternut squash, potatoes, and apples, offering simple instructions for both your pressure cooker and stovetop preparation. It’s a cherished dish, ideal for cooler seasons, such as autumn and winter, making it a superb addition to holiday feasts like Thanksgiving and Christmas.

WHY YOU’LL LOVE IT

Suitable for most eaters! Whether you’re vegan or vegetarian, dairy-free and/or gluten-free, this soup is perfect. (Easily made nut-free too, if needed.)
Filling and satisfying! Despite being very low in calories and low fat. Plus it’s oil-free, keeping it whole food and free from saturated fat.
Wholesome and nutrient-dense, featuring a ton of vegetables and even some fruit.
Creamy and rich. Despite being dairy-free, this soup is ultra-creamy!
Delicious! And of course, I don’t share anything with you that isn’t downright tasty!

INSTANT POT BUTTERNUT SQUASH SOUP [OR STOVE TOP]

Prep Time15 min
Cook Time25 min
Total Time40 min
Yield6
VeganSoup

Tags

Ingredients

1 yellow onion diced
1 large carrot peeled and diced
1 large celery stalk diced
2 pound butternut squash peeled and cut into 1-inch cubes (approx 5 cups cubed)
1 pound yellow potatoes peeled and cut into 1-inch cubes (approx 2 cups cubed)
1 large granny smith apple cut into chunks, core and seeds removed
5 cups low sodium vegetable broth
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup unsweetened cashew milk or milk of choice
salt + pepper to taste
Optional
Cashew Cream for garnish

Preparing

Instant Pot Directions

Select the sauté function on your Instant pot and add the onion, carrot, and celery with 2-3 tablespoons of water. Sauté until softened, about 5 minutes.
Add all remaining ingredients, except the milk, and give it a stir. Close the lid and set the valve to the sealing position. Now set to pressure cook for 6 minutes (it will take about 15 minutes to reach pressure). When the timer is complete, quick-release the steam valve and open the lid once safe to do so.
Use an immersion blender to puree the soup. (Or carefully transfer to a blender, working in batches.) Stir in the plant milk and add salt and pepper to taste. Then serve garnished with cashew cream if desired.

Stove Top Directions

Add the onion, carrot, and celery with 2-3 tablespoons of water to a large pot and sauté until softened, approx 5 minutes.
Add all the remaining ingredients, except the milk, and mix well. Bring to a boil and then reduce heat to a simmer and cook until squash and potatoes are fork tender, approx 20-25 minutes.
Turn off the heat, and puree your soup using an immersion blender. (Or carefully transfer to a blender, working in batches.) Stir in the plant milk and add salt and pepper to taste. Then serve garnished with cashew cream if desired.

Notes

For added depth of flavor (and if time allows) halve your butternut squash and roast it flesh side down until easily pierced with a fork. Then add the roasted squash to your pot of soup and puree together.

To save time, you may purchase pre-cut butternut squash in your grocery store. You will need approx. 5 cups of cubed squash.

For nut-free, use soy milk, oat milk, or coconut milk (the carton kind, not canned) instead of cashew.

Leftovers keep refrigerated for 3-5 days in a sealed container or freeze airtight in a freezer-safe container for up to 3 months.

WHY YOU’LL LOVE IT

INSTANT POT BUTTERNUT SQUASH SOUP [OR STOVE TOP]

Ingredients

Optional

Preparing

Notes