Name: Creamy Instant Pot Butternut Squash Soup with Apple and Sage Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 2 cloves garlic, minced; 1 yellow onion, diced; 1 Granny Smith apple, diced; 1 butternut squash, peeled and diced (about 4 cups); 1 cup coconut milk; 2 cups water or vegetable stock; 1 sprig fresh sage; ⅛ teaspoon ground cinnamon; ½ teaspoon sea salt, or to taste; ¼ teaspoon black pepper, or to taste; 1 tablespoon toasted pumpkin seeds; 1 tablespoon coconut milk

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If you’re craving a soup that feels like a warm hug in a bowl, let me introduce you to the Creamy Instant Pot Butternut Squash Soup with Apple and Sage Recipe. This vibrant, velvety soup pairs the natural sweetness of butternut squash and crisp tartness of Granny Smith apple with the earthy aroma of fresh sage, all brought together effortlessly in an Instant Pot. It’s not just about flavor; the smooth texture and comforting spices make it an irresistible dish for cozy nights or impressing friends with minimal fuss.

Ingredients You'll Need

A stainless steel pressure cooker is filled with medium-sized cubes of peeled orange squash, evenly spread inside the pot. The shiny black and silver exterior of the cooker contrasts with the soft, matte texture of the squash cubes. The cooker is placed on a white marbled surface, and the photo is taken from a top front angle showing the digital display and buttons on the cooker. photo taken with an iphone --ar 4:5 --v 7

To make this soup come alive, you only need a handful of simple but essential ingredients. Each one plays a vital role—whether it’s building layers of flavor, adding creaminess, or contributing to that beautiful golden color you see in the finished dish.

Avocado oil: A neutral oil that gently sautés your aromatics without overpowering the soup’s delicate flavors.
Garlic cloves: Minced to bring a subtle aromatic foundation that complements the sweetness perfectly.
Yellow onion: Diced for a mild, savory base that adds depth and balance.
Granny Smith apple: Diced to add a crisp tartness that brightens and contrasts the rich squash.
Butternut squash: The star ingredient, peeled and diced, providing natural sweetness and that gorgeous orange color.
Coconut milk: Adds creamy texture without dairy, enhancing the soup’s richness subtly and beautifully.
Water or vegetable stock: Creates the perfect consistency and boosts the overall flavor if using stock.
Fresh sage sprig: Infuses the soup with earthy, herbaceous notes that elevate every spoonful.
Ground cinnamon: Just a pinch to add warmth and a hint of spice that rounds out the flavor.
Sea salt and black pepper: To taste—seasoning is everything to bring these ingredients together harmoniously.
Optional toasted pumpkin seeds: For a crunchy, nutty topping that contrasts the soup’s smoothness.
Extra coconut milk for garnish: A swirl on top adds elegance and extra creaminess before serving.

How to Make Creamy Instant Pot Butternut Squash Soup with Apple and Sage Recipe

Step 1: Sauté the Aromatics

Start by heating the avocado oil in your Instant Pot using the sauté function. Add the diced onion and minced garlic, letting them cook until they’re soft and fragrant, about 3-4 minutes. This step unlocks the base aromas that make the soup so comforting.

Step 2: Add the Squash, Apple, and Spices

Next, toss in your peeled and diced butternut squash and Granny Smith apple. Sprinkle the ground cinnamon, sea salt, and black pepper on top, stirring everything together so the spices coat the fruit and veggies evenly. This mix is where the savory meets sweet magic begins.

Step 3: Add Liquids and Sage

Pour in the coconut milk and water or vegetable stock. Nestle the fresh sage sprig right into the pot to let it infuse the soup as it cooks. Give everything a good stir so the flavors meld early on.

Step 4: Pressure Cook the Soup

Seal your Instant Pot lid and set it to cook on high pressure for 10 minutes. Once complete, allow the pressure to release naturally for about 10 minutes before switching to quick release. This ensures the squash and apple are perfectly tender.

Step 5: Blend to Creamy Perfection

Remove the sage sprig, then blend the soup using an immersion blender directly in the pot, or carefully transfer it to a countertop blender. Puree until silky smooth and creamy—this step is key to achieving that luscious texture.

How to Serve Creamy Instant Pot Butternut Squash Soup with Apple and Sage Recipe

A smooth, thick orange soup fills a black bowl placed on a matching black plate, both set on a white marbled surface. On top of the soup is a swirl of light cream and a small pile of green pumpkin seeds scattered in the center. In the background, there is a small white bowl with more pumpkin seeds and a white cloth slightly visible on the right side. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your soup by adding a sprinkle of toasted pumpkin seeds for texture and a festive crunch, along with a swirl of coconut milk on top. Fresh sage leaves or a pinch of cinnamon dusted over the bowl also make stunning and flavorful finishing touches.

Side Dishes

This soup pairs beautifully with crunchy bread like a rustic baguette or sourdough for dipping. For a heartier meal, serve alongside a crisp autumn salad with apples and walnuts or a grilled cheese sandwich to complement the soup's creamy richness.

Creative Ways to Present

For a crowd, serve the soup in mini pumpkin bowls or small, clear glasses for a charming appetizer presentation. You can also layer the soup with a dollop of crème fraîche or vegan yogurt and scatter fresh herbs on top for a bistro-style experience right at home.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer your soup to an airtight container and refrigerate. It will keep well for up to 4 days and actually tastes even better as the flavors meld overnight.

Freezing

This soup freezes wonderfully. Portion it out into freezer-safe containers or heavy-duty bags, leaving space for expansion. It can be stored frozen for up to 3 months. Just remember to thaw overnight before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. You can add a splash of coconut milk or water if the soup seems too thick as it warms back up, maintaining its creamy texture.

FAQs

Can I use vegetable broth instead of water?

Absolutely! Using vegetable broth adds an extra layer of savory flavor that complements the sweetness of the squash and apple beautifully.

Is this soup vegan?

Yes, this recipe is completely vegan thanks to the use of coconut milk instead of dairy and vegetable stock rather than chicken broth.

Can I make this soup on the stovetop instead of an Instant Pot?

You can. Just sauté the aromatics and vegetables in a large pot, cover with broth, and simmer for about 30 minutes or until tender before blending.

What's the best way to peel butternut squash?

A sharp vegetable peeler works well for the thin skin, but if you find it tricky, slice off the ends, cut it in half, and bake until soft before scooping out the flesh.

Can I substitute apples with pears or another fruit?

Yes! Pears add a lovely sweetness and different nuance. Just select a firmer variety to maintain a bit of texture during cooking.

Final Thoughts

I hope you’re as excited as I am to try this Creamy Instant Pot Butternut Squash Soup with Apple and Sage Recipe. It’s one of those delightful dishes that’s simple to prepare yet feels luxuriously special every time you serve it. Perfect for chilly evenings or whenever you want a nourishing bowl full of warmth and flavor.

Ingredients You'll Need