Instant Pot Butternut Squash Apple Ginger Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion
chopped
- 2 tbsp fresh ginger
minced
- 2 garlic cloves
minced
- 2 lb. butternut squash
peeled, seeded, and chopped
- 2 granny smith apples
cored and chopped
- 2 medium carrots
peeled and chopped
- 1 tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 4 cups vegetable broth or water
or combo of both
- to tastesalt and pepper
- Diced granny smith apple
Directions
- 1
Set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until soft and browned, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.
- 2
Press “cancel” to turn off the Instant Pot. Add the remaining ingredients into the pot (except the optional topping).
- 3
Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot.*(see first note)
- 4
Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 8 minutes. After the soup is ready, allow natural pressure release for at least 10 minutes before a quick pressure release to completely depressurize (until floating valve drops).
- 5
Open the Instant Pot and give the soup another stir. **(see second note)
- 6
Using an immersion blender ***(see third note), blend the soup until it is completely smooth.
- 7
Taste for additional salt and pepper (or other seasonings) and top with diced apples if you like. Enjoy.
- 8
STOVETOP INSTRUCTIONS: In a large pot or Dutch oven, follow Steps 1-3. Then bring the soup to a boil and simmer on the stove for 30 minutes or until the butternut squash and apple is very tender. Then follow Steps 5 and 6.
Instant Pot Butternut Squash Apple Ginger Soup
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About this Recipe
Craving a bowl of comforting warmth that's both deeply flavorful and genuinely healthy? This Instant Pot Butternut Squash Apple Ginger Soup is your answer, offering a vibrant, wholesome meal that’s naturally vegan and gluten-free.
Why This Soup Works
The magic of this soup lies in its thoughtful balance of sweet, savory, and zesty notes, all made effortlessly in your Instant Pot. The subtle sweetness of butternut squash and Granny Smith apples marries beautifully with the aromatic kick of fresh ginger and a warming blend of cinnamon, cumin, and coriander. Cooking it under pressure ensures every ingredient melds perfectly, delivering maximum flavor in a fraction of the time.
What to Expect
Prepare for a luxuriously smooth and creamy soup, even without any dairy. Each spoonful offers a harmonious blend of earthy squash, bright apple, and a gentle warmth from the ginger and spices. You'll find it incredibly satisfying, yet light enough to enjoy any time of year. Its naturally vegan and gluten-free profile means it’s a dish everyone at your table can truly enjoy.
Customization & Variations
This recipe is wonderfully adaptable. Feel free to adjust the amount of fresh ginger to dial the warmth up or down to your preference. While vegetable broth is specified, a combination of broth and water works perfectly, allowing you to control the intensity of the base. For an extra touch of freshness and texture upon serving, don't forget the diced Granny Smith apple garnish.
Serving & Context
This vibrant soup is perfect for a cozy weeknight dinner, a healthy lunch, or as a sophisticated starter for a special meal. Serve it hot, garnished with the crisp diced apple, for a delightful contrast in texture and flavor.