This holiday-worthy soup–a riff on a 5-star Martha Stewart classic–is made easy by using everyone’s favorite pressure cooker, the Instant Pot. This seasonal favorite stars tangy, sweet apples and velvety butternut squash, complimented by a subtle blend of cumin, coriander, ginger and just a touch of cayenne.
Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]
Apple butternut squash soup is equally at home in a light lunch as on a festive holiday table. And with the Instant Pot, it can be on the table in only 30 minutes.
A favorite trick for a memorable butternut squash soup is to incorporate the tangy sweetness of an apple. It perks up the otherwise mellow taste of the butternut squash. Butternut squash used to be a hard-to-find seasonal ingredient, but many stores are now selling it not only year-round but also pre-cut, which is a big timesaver.
For a festive touch, add your sour cream or yogurt topping to a squeeze bottle and top this velvety goodness with a pretty design. You may need to water it down just a touch to get a smooth line.
This seasonal favorite stars tangy, sweet apples and velvety butternut squash.
Ingredients:
- 1 tsp olive oil
- 1/2 onion, finely diced
- 2 apples, peeled and cubed
- 2 tsp salt
- 1 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (optional)
- 2 cups chicken (or vegetable) broth
- 1 1/2 lb butternut squash, peeled and cubed
- 1/4 cup heavy cream
- 1 tbsp maple syrup
- Sour cream or plain yogurt for serving
- Additional cubed apples tossed in lemon juice for garnish (optional)
Ingredients:
- 1 tsp olive oil
- 1/2 onion, finely diced
- 2 apples, peeled and cubed
- 2 tsp salt
- 1 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (optional)
- 2 cups chicken (or vegetable) broth
- 1 1/2 lb butternut squash, peeled and cubed
- 1/4 cup heavy cream
- 1 tbsp maple syrup
- Sour cream or plain yogurt for serving
- Additional cubed apples tossed in lemon juice for garnish (optional)
Instructions:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt, and spices and stir to combine.
- Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
4. Add squash and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. - Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
- Use an immersion blender (we love this one: https://amzn.to/2yBqLSB) to blend the soup until smooth.
- Cool slightly, then stir in cream and maple syrup.
- Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
