Instant Pot Butternut Squash Soup
This soup is delicious and easy to make! The instant pot speeds up the process and helps create a silky smooth soup that is balanced with beautiful spices and depth of flavor.
Servings: 4 servings
Ingredients
- 1 large butternut squash - peeled seeds removed and cut into chunks
- 2 apples - any apple will work peeled and cored
- 1 tablespoon salt
- 1/4 cup salted butter
- 5 cups water
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper - this gives the soup the perfect touch of heat not hot but balances with soup, if you don't want heat reduce to a pinch or leave out
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground coriander - optional but I love it in this soup
- 2 tablespoons maple syrup - you can also use molasses or half maple half molasses
- 1 cup milk of choice
Instructions
- Prepare your butternut squash by peeling, removing seeds and cutting into chunks, peel and core apples and place both into instant pot.
- Add salt, butter, water, onion powder, cayenne pepper, ground nutmeg, ground cinnamon, black pepper, ground coriander, maple syrup or molasses and reserve the milk for after cooking.
- Cook on high pressure for 10 minutes then do a quick release.
- Use an immersion blender to get the soup extra smooth or spoon out chunks and blend in a food processor or blender, careful that it doesn't explode on you or you can mash everything up with a fork or use an electric mixer with a whisk attachment, the squash and apples will all be very tender and should blender very easily.
- After blending, add milk of choice and stir. Taste for salt and texture, if you need to thin the soup or it is too salty, add more milk to thin.
- Serve and enjoy!