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Instant Pot Butternut Squash Soup

This easy Instant Pot Butternut Squash Soup is just 6 simple ingredients cooked in a pressure cooker to make a delicious fall or winter soup in less than 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10
Calories: 60 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 32 ounces butternut squash peeled, seeded, and roughly chopped
  • ½ cup onion
  • 1 green apple peeled, cored, and sliced into quarters
  • 3 cloves garlic
  • 4 cups vegetable broth
  • 6 prigs thyme
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Place the butternut squash, onion, green apple, garlic, thym and vegetable broth in the pot of your Instant Pot and then lock lid in place. Turn the top valve to “Sealing”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.
  3. When the time is up press “Cancel” to stop the cooking and then wait 10 minutes as the Instant Pot does a natural release. After 10 minutes carefully, turn the vent to “Venting” to release the remaining steam.
  4. Remove the lid and pull out the pieces of thyme. Then use an immersion blender to puree the soup until it is smooth and creamy.
  5. Add lemon juice then salt and pepper to taste.
  6. Serve warm.

Nutrition Information

Calories 60kcal (3%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 380mg (16%) Potassium 358mg (10%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 9882IU (198%) Vitamin C 22mg (24%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 60

% Daily Value*

Calories 60kcal 3%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 380mg 16%
Potassium 358mg 8%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 9882IU 198%
Vitamin C 22mg 24%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.