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Creamy Instant Pot Butternut Squash Soup with Apple and Sage Recipe

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4 from 42 reviews

This creamy and comforting Instant Pot Butternut Squash Soup combines savory and sweet flavors from roasted butternut squash, apples, and aromatic spices. Easy to prepare with minimal ingredients, it’s blended to a smooth texture and finished with coconut milk for richness. Perfect as a nourishing meal or appetizer year-round.

Ingredients

Main 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

Optional Toppings

  • 1 tablespoon toasted pumpkin seeds
  • 1 tablespoon coconut milk

Instructions

  1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting and add the avocado oil. Once hot, add the minced garlic and diced yellow onion. Sauté until the onions turn translucent and fragrant about 3-4 minutes.
  2. Add the produce: Add the diced Granny Smith apple and butternut squash to the pot. Stir to combine with the sautéed onion and garlic.
  3. Add liquids and seasoning: Pour in the coconut milk and water or vegetable stock. Add the sprig of fresh sage, ground cinnamon, sea salt, and black pepper. Stir gently to combine all ingredients.
  4. Pressure cook the soup: Seal the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release to release any remaining pressure.
  5. Blend the soup: Remove the sage sprig and use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
  6. Adjust seasoning and serve: Taste the soup and adjust the salt and pepper as needed. Ladle the soup into bowls, garnish with optional toasted pumpkin seeds and a drizzle of coconut milk for added texture and richness. Serve warm.

Notes

  • You can substitute vegetable stock for water to add deeper flavor.
  • For a thinner soup, add extra water or stock during blending.
  • This soup stores well in the refrigerator for up to 4 days and freezes beautifully.
  • Use canned coconut milk labeled full-fat for creamier texture.
  • Be cautious when blending hot soup; blend in batches and vent the blender lid carefully.

Find it online: https://recipethrive.com/creamy-instant-pot-butternut-squash-soup-with-apple-and-sage-recipe/