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Instant Pot Butternut Squash Soup

Camille
Instant Pot butternut squash soup made with apples, cinnamon and ginger is an easy and delicious soup recipe.
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Cook Time 10 minutes
Additional Time 20 minutes
Total Time 30 minutes
Course Soup Recipes
Servings 8 cups
Calories 96 kcal

Ingredients
  

  • 2 tablespoons oil
  • 1/2 cup diced white onion
  • 1 large butternut squash peeled, seeds removed and cut into chunks
  • 1 cup apple peeled, cored and cut into chunks
  • 2 cups unsweetened apple juice
  • 2 cups water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • Salt and pepper

Instructions
 

  • Add oil and onion in the Instant Pot. Sautee for 3-5 minutes or until onion is soft.
  • Add squash and apple, apple juice and water and seasonings. Mix well.
  • Place the cover on the instant pot and seal shut. Close the pressure release valve.
  • Set the instant pot to manual, high pressure for 10 minutes.
  • When cooking cycle is complete, let pressure naturally release for 10 minutes.
  • Use a potato masher to mash the ingredients.
  • Puree the mixture with an immersion blender if desired.
  • Serve topped with additional cinnamon.

Notes

Use a butternut squash that is over 5 lbs.
Keyword butternut squash soup