The ultimate butternut squash soup, made quick and easy in the Instant Pot. Naturally sweetened and super-rich, this elegant soup is delicious but so much faster with the help of an electric pressure cooker.
What Makes This Recipe So Good
- This lightly sweetened butternut squash soup is creamy and full of rich vegetable flavors. It’s perfect as an elegant appetizer or first course when entertaining on holidays, but also great to curl up with for an easy lunch.
- With a couple easy swaps, this Instant Pot soup can be made Whole30 and dairy-free.
Butternut squash – Sweet and dense with a slight nutty flavor, butternut squash makes this soup super flavorful and thick
Granny Smith apple – The tartness of the apple pairs perfectly with hearty and sweet veggies
Heavy cream – Heavy cream helps makes this soup thick and creamy, with a hint of buttery dairy flavor
Curry powder – Both savory and sweet, curry powder adds warmth and spice to this recipe
- To make this recipe Whole30 or dairy free, substitute 1/2-1 cup coconut cream (just the solid white part of a can of coconut milk) for the heavy cream and use ghee or a neutral oil instead of butter.
- Your soup will keep in the fridge in an airtight container for about 3-4 days. If you want to freeze your soup, follow the instructions, but stop before you add the heavy cream. Without the cream added, it will keep in the freezer for about 3 months.
More Delicious Soups
- Pumpkin Bisque
- Instant Pot Chicken Tortilla Soup
- Crockpot Potato Soup
- Tom Yum Soup
- Instant Pot French Onion Soup
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- She Crab Soup
- Mexican Soup
- Instant Pot Cajun Chicken Pasta Soup
- Italian Fish Stew
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
- Shrimp Bisque
- Instant Pot Chicken Pot Pie Soup
- Creamy Irish Potato Soup
- Instant Pot Lentil Soup
- Seafood Soup
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- Instant Pot or pressure cooker
- Melt the butter in a large pot. Cook the onion, celery, carrot, apple, and squash 5 minutes, or until lightly browned. Add veggies to Instant Pot.
- Pour in 3 cups of the chicken stock to cover vegetables. Add pinch of curry. Secure lid and cook 12 minutes, then quick release.
- Transfer the soup to a blender and blend until smooth.
- Return to pot, and add in heavy cream and 1 1/2 tsp salt. Mix in any remaining stock to attain desired consistency. Season with salt and pepper and garnish with chives.
- Make it Whole30 or Dairy Free: Substitute 1/2-1 cup coconut cream (just the solid white part of a can of coconut milk) for the heavy cream and use ghee or a neutral oil instead of butter.
- Storage: Keep in fridge 3-4 days in airtight container. To freeze, blend soup but stop before adding heavy cream. Freeze up to 3 months and continue recipe after blending when ready to eat.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.