Description
A creamy, velvety Instant Pot soup made with butternut squash, aromatic vegetables, apple, and a hint of curry. Comforting, sweet-savory, and easy to prepare, with options for Whole30, dairy-free, or vegetarian diets.
Ingredients
Scale
Aromatics & Vegetables:
- 2 tbsp butter (or plant-based butter/neutral oil)
- 1 small onion, chopped
- 1 celery stalk, chopped
- 2 medium carrots, chopped
- 1 medium Granny Smith apple, chopped
- 1 medium butternut squash, peeled, seeded, and cubed
Seasoning:
- Pinch of curry powder
- Salt, to taste
- Freshly ground black pepper, to taste
Liquid Base:
- 32 oz chicken stock (divided; use vegetable broth if preferred)
Creaminess:
- ½ cup heavy cream or coconut cream
Garnish:
- Chives, chopped
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, celery, carrots, apple, and butternut squash. Cook 5 minutes until lightly browned.
- Transfer vegetables to the Instant Pot.
- Add 3 cups of chicken stock and a pinch of curry powder.
- Secure lid, set valve to sealing, and pressure cook on high for 12 minutes.
- Perform a quick release.
- Blend soup until smooth using a blender or immersion blender.
- Return blended soup to the pot. Stir in heavy cream (or coconut cream) and remaining stock to reach desired consistency.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with chives. Serve warm
Notes
- Roast squash briefly beforehand for deeper flavor.
- Use an immersion blender for the smoothest texture.
- Add broth gradually after blending to avoid an overly thick soup.
- Customize with spices like cinnamon, nutmeg, or red pepper flakes.
- Make vegan by using olive oil, vegetable broth, and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including sauté + pressure cook)
- Category: Soup / Main / Starter
- Method: Instant Pot / Pressure Cooker
- Cuisine: American / Comfort Food
Nutrition
- Serving Size: 1/4 recipe
- Calories: ~260
- Sugar: ~8 g
- Sodium: ~700 mg (varies by broth)
- Fat: ~12 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: ~5 g
- Protein: ~4 g
- Cholesterol: ~35 mg