Name: Instant Pot Butternut Squash and Apple Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tablespoon oil or butter; 1 small or medium yellow onion, peeled and chopped; 3 garlic cloves, peeled and whole; ½ Tablespoon grated fresh ginger; 1 large carrot, peeled and chopped; 2 celery stalks, chopped (~½ cup); 1 ½ pounds butternut squash, peeled and chopped or diced; 1 large apple, peeled, cored, and chopped (~1 ½ cups); 2 ½ teaspoons cumin; 3 cups vegetable stock; 1 cinnamon stick (or a pinch or two of ground cinnamon as substitute); ¾ cup coconut milk or non-dairy milk/cream; ½ teaspoon curry powder; ¼ to ½ teaspoon cayenne or paprika (adjust to your liking); Pinch of nutmeg; Salt and pepper to taste; Garnish – chopped fresh thyme or parsley, pepper, and pumpkin seeds

Jump to Recipe·4 from 12 reviews

If you are looking for a cozy, vibrant bowl of comfort that feels like a warm hug, then you’re going to absolutely love this Instant Pot Butternut Squash and Apple Soup Recipe. It’s a beautiful balance of sweet and savory, packed with nourishing ingredients that come together quickly in your Instant Pot to create a velvety, flavorful soup. The natural sweetness of butternut squash and apple, combined with warming spices, makes it a perfect dish to brighten up chilly days or whenever you crave something wholesome and satisfying. Plus, it’s vegan-friendly, which is a wonderful bonus for anyone seeking plant-based meals that don’t skimp on richness or soul.

Ingredients You’ll Need

The image shows a flat lay of fresh ingredients on a white marbled surface. There is one halved butternut squash at the bottom left, showing bright orange flesh and seeds inside. Above it, two black patterned bowls contain sliced vegetables: the left bowl holds chopped light green celery pieces and the right bowl has thick round pieces of bright orange carrot. To the right, there are two halves of a green apple with light cream flesh and seeds visible. Below the apple sits a whole yellow onion, and near the bottom right corner, a small white jug holds a white liquid. At the top left is a clear glass measuring cup filled with a golden brown liquid. Near the center left, a piece of fresh ginger root and two cloves of garlic are placed. All colors contrast clearly with the white marbled background, photo taken with an iphone --ar 4:5 --v 7

This Instant Pot Butternut Squash and Apple Soup Recipe is a testament to how a handful of simple, whole ingredients can make a spectacularly comforting dish. Each one plays its role in layering sweetness, earthiness, and depth, while adding texture and vibrant color to the soup.

1 Tablespoon oil or butter: For sautéing and building the flavor base with a subtle richness.
1 small or medium yellow onion, peeled and chopped: Adds sweetness and complexity when softened.
3 garlic cloves (peeled, whole): Infuses the soup with aromatic warmth.
½ Tablespoon grated fresh ginger: Brings a gentle zing that brightens every spoonful.
1 large carrot, peeled and chopped: Adds natural sweetness and a lovely orange hue.
2 celery stalks, chopped (~½ cup): Creates subtle earthiness and texture.
1 ½ pounds butternut squash, peeled and chopped or diced: The star ingredient, creamy and sweet.
1 large apple, peeled, cored, and chopped (~1 ½ cups): Balances savory with juicy sweetness.
2 ½ teaspoons cumin: Adds a warm, smoky depth.
3 cups vegetable stock: The flavorful liquid base that ties everything together.
1 cinnamon stick: Infuses gentle, sweet spice throughout the soup.
¾ cup coconut milk or non-dairy milk/cream: Brings creaminess and a subtle tropical note.
½ teaspoon curry powder: Enhances warmth and complexity.
¼ to ½ teaspoon cayenne or paprika: Adds just the right hint of heat, adjustable to your liking.
Pinch of nutmeg: A delicate, fragrant finish to the spice blend.
Salt and pepper to taste: Essential for balancing all the flavors.
Garnish – chopped fresh thyme or parsley, pepper, and pumpkin seeds: Boosts freshness, crunch, and presentation.

How to Make Instant Pot Butternut Squash and Apple Soup Recipe

Step 1: Sauté the Aromatics

Start by heating oil inside your Instant Pot using the SAUTE function. Add chopped onion, whole garlic cloves, grated ginger, carrot, and celery. Sauté these for 2 to 3 minutes until the kitchen fills with that irresistible fragrant aroma indicating everything is waking up beautifully. This step builds the backbone of flavor.

Step 2: Add Squash, Apple, and Spices

Next toss in the chopped butternut squash, diced apple, and cumin. Give everything a good stir and sauté for another 2 to 3 minutes. This brief cooking time helps release the natural sweetness and makes sure the cumin warms through, complementing those fruity and earthy notes.

Step 3: Add Liquids and Cook Under Pressure

Pour in the vegetable stock and add the cinnamon stick. Secure the Instant Pot lid and close the vent. Set the machine to MANUAL mode on high pressure and cook for 10 minutes. Once the timer is up, allow the pressure to release naturally for the best texture and flavor melding, or use the quick release method after 12 minutes if you’re in a hurry.

Step 4: Blend to Creaminess

Remove the cinnamon stick carefully, then use an immersion blender directly in the pot to puree the soup until silky smooth. If you don’t have one, transfer half the soup at a time into a high-speed blender and blend until creamy. Return the blended soup to the Instant Pot and keep it on WARM mode while you prepare the finishing touches.

Step 5: Stir in Coconut Milk and Final Spices

Swirl in the coconut milk along with curry powder, cayenne or paprika, nutmeg, and salt and pepper to taste. Let the soup stay on WARM for another 5 to 10 minutes so the spices meld perfectly and the soup thickens slightly, resulting in a rich, comforting bowl.

How to Serve Instant Pot Butternut Squash and Apple Soup Recipe

The image shows a close-up of a spoon lifting bright orange soup from a white bowl. The soup has a smooth, thick texture with swirls of white cream mixed on the surface. Small green parsley leaves are sprinkled on top of the soup and cream, adding a fresh, leafy look. The background is a white marbled surface. The photo is very sharp and bright, showing detailed textures of the soup and herbs. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your soup with freshly chopped thyme or parsley and a sprinkle of roasted pumpkin seeds for crunch and a touch of earthiness. A crack of fresh pepper adds a little bite and liveliness that transforms each spoonful into an experience.

Side Dishes

This soup pairs wonderfully with crusty bread or warm, buttery dinner rolls for dipping. A simple green salad with a light vinaigrette can also balance the richness and add freshness to your meal.

Creative Ways to Present

For a stunning presentation, serve the soup in pumpkin-shaped bowls or hollowed-out mini pumpkins. Drizzle a swirl of extra coconut milk or a dollop of vegan yogurt on top for an elegant finish that delights the eyes before the palate.

Make Ahead and Storage

Storing Leftovers

Store any leftover Instant Pot Butternut Squash and Apple Soup Recipe in an airtight container in the refrigerator. It will keep well for up to 4 days, making it an excellent choice for meal prep or a quick lunch option.

Freezing

To freeze, let the soup cool completely and transfer it to freezer-safe containers. It will keep for up to 3 months. Just be sure to leave a little space at the top since the soup will expand when frozen.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. You can also reheat in the microwave in short bursts, stirring in between. If needed, thin the soup with a bit of vegetable stock or water to reach your desired consistency.

FAQs

Can I make this soup without an Instant Pot?

Absolutely! You can prepare this recipe on the stove top. Simply sauté the aromatics in a large pot, add the squash, apple, and spices, then cover with broth and simmer gently for about 15 minutes or until the vegetables are tender. Then blend as directed.

Can I use a different type of apple?

Yes! While a sweet apple like Fuji or Gala works beautifully, you can use any apple you have on hand. Just keep in mind that tart apples will lend a tangier edge to your soup.

Is this soup gluten-free?

It is! All the ingredients in this Instant Pot Butternut Squash and Apple Soup Recipe are naturally gluten-free, making it safe and delicious for those with gluten sensitivities.

Can I make the soup creamier?

To boost creaminess, use full-fat coconut milk and feel free to add an extra splash while blending. For a richer texture, some people like to add a small amount of soaked cashews before blending.

How spicy is this soup?

The spice level is very mild and adjustable. The cayenne or paprika adds warmth without overwhelming heat. Feel free to add more or less depending on your preference.

Final Thoughts

This Instant Pot Butternut Squash and Apple Soup Recipe is one of those dishes I find myself returning to again and again — it’s nutritious, cozy, and so packed with layers of warm flavors that comfort and satisfy. Whether you want a quick weeknight meal or an elegant starter to impress guests, this soup rises to the occasion every time. Don’t hesitate to try it out; it promises to become a beloved staple in your kitchen just like it is in mine!