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Creamy orange Instant Pot butternut squash soup in a matte bowl with sage, pepitas and a subtle cream swirl, pressure cooker softly out of focus in the background. The lower title bubble reads Instant Pot Butternut Squash Soup Recipe.
Good Fork Daily Editorial Kitchen

Instant Pot Butternut Squash Soup Recipe

Creamy Instant Pot butternut squash soup with apple and sage, using a measured broth amount and a controlled pressure release for smooth texture.
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Prep Time 20 minutes
Cook Time 8 minutes
Pressure build and release 25 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Lunch, Soup
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 1 medium tart apple peeled, cored and chopped
  • 2 cloves garlic chopped
  • 1 teaspoon chopped fresh sage or 1/2 teaspoon dried
  • 3 pounds butternut squash peeled, seeded and cut into 1-inch cubes
  • 3 cups low-sodium vegetable or chicken broth plus more after blending
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup heavy cream or full-fat coconut milk optional
  • 2 teaspoons apple cider vinegar or lemon juice

Equipment

  • 6-quart electric pressure cooker
  • Immersion blender
  • Long-handled spoon
  • Ladle

Method
 

  1. Select Sauté on a 6-quart pressure cooker. Heat oil, add onion and cook 4 to 5 minutes until softened. Add apple, garlic and sage; cook 1 minute.
  2. Pour in 1 cup broth and scrape the bottom thoroughly until no browned bits remain.
  3. Add squash, remaining 2 cups broth, salt, pepper and nutmeg. Do not fill above the appliance's maximum line.
  4. Lock the lid, set the valve as directed and cook on HIGH pressure for 8 minutes. The pot will take additional time to come to pressure.
  5. Let pressure release naturally for 10 minutes, then vent the remaining pressure in short controlled bursts according to the manual. Keep hands and face away from steam.
  6. Open the lid away from you. Blend until smooth, then stir in optional cream, vinegar and enough extra broth for the desired consistency.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov recommends prompt chilling and safe reheating of perishable foods; pressure-cooker operation should also follow the specific manufacturer's manual.
  • This recipe was developed through culinary research and editorial review.