Easy Butternut Squash Soup Recipe | Instant Pot
Fall is in the air, and that means it's soup season! One of my all time favorite soups is butternut squash soup. I have tried many canned versions, but nothing beats fresh soup made right in your own kitchen. My recipe uses an Instant Pot, but I will also give tips on how to adapt for stovetop.
Butternut Squash Soup Ingredients:
48 oz. cubed butternut squash
1 green apple
Approx. 5 cloves garlic
Approx. 8 thyme sprigs
1 container (32 oz.) vegetable broth
Red pepper flakes
How to Make Butternut Squash Soup:
Chop your onion, apple, and garlic into small pieces. They do not need to be uniform or so small because you will be blending them later on.
Put everything into your instant pot with the thyme on top.
Close and lock the lid. Set Instant Pot to high pressure for 10 minutes. When it finishes, let it sit for 5 minutes to start naturally releasing and then carefully do quick release until the pressure normalizes. You'll know when it is ready to open when steam stops coming out of the valve.
Take the thyme out of the pot, and then use an immersion blender to mix everything else up.
Don't have an Instant Pot?
You could follow this same recipe by cooking everything on the stovetop for a couple hours until the squash is cooked and soft enough to blend.
Watch my video on how to make this squash soup:
If you try this soup at home, please tag me on Instagram @alanarobina.