This velvety soup gets its deep flavor from butternut squash simmered with warming cumin, cinnamon, nutmeg, and a hint of cayenne, plus a sweet apple that rounds out every spoonful. The Instant Pot does the heavy lifting here, pressure-cooking everything to fork-tender in about ten minutes before an immersion blender turns it perfectly silky with zero fuss. A touch of maple syrup can be stirred in to balance the spice, and a scatter of pumpkin seeds on top adds welcome crunch against the smooth base. It's cozy, fall-forward comfort food that comes together fast enough for a weeknight but feels special enough for guests. This one is a great fit for a gluten free table, no extra planning required.
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Set the Instant Pot to Sauté (Normal). Melt the butter, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic, cumin, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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