A recent add to my Thanksgiving tradition, this simple soup comes together easily in the Instant Pot and can satisfy any vegetarian or vegan. The Instant Pot does all the work in minutes and creates a soup of complex flavors with ease. If you don’t have an immersion blender, you can blend the soup, carefully, in batches in a traditional blender.
Ingredients:
- 1 Medium butternut squash, peeled, seeded and diced
- 1 Carrot, peeled and diced
- 1 Celery stalk, diced
- 1 Granny Smith apple, core and diced
- 1 Onion, diced
- 4 Cloves garlic, minced
- 1 Sprig fresh sage, or 1 teaspoon dried sage
- 1/4 Teaspoon black pepper, freshly ground is best
- 1/8 Teaspoon cayenne (optional)
- Pinch of ground nutmeg or cinnamon
- 2 Cups unsalted vegetable stock (homemade preferred)
- 1/2 Cup heavy cream OR unsweetened coconut milk (optional)
Optional Toppings:
- Swirl of heavy cream or coconut milk
- Toasted pumpkin or sunflower seeds
Directions
- Prep ingredients as noted above and place into the Instant Pot. Give a quick stir.
- Close the lid on the Instant Pot and set to Manual Pressure for 8 minutes. When finished cooking, carefully manually vent using a kitchen towel to cover and direct the steam.
- Remove the sage and give a quick stir.
- Using an immersion blender, slowly work the soup and blend thoroughly moving carefully as the soup will be very hot.
- Add the cream and give a quick stir. Serve hot with any desired topping.
NOTE: this recipe doesn’t include the addition of salt. Feel free to season the pot or each bowl as desired.
Salt Swaps:
- Homemade unsalted vegetable stock
Inspirational Source: https://www.gimmesomeoven.com/instant-pot-butternut-squash-soup/#tasty-recipes-62787-jump-target
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