Vegetarian Instant Pot Butternut Squash Soup

Total time55 min

Prep time15 min

Cook time30 min

Vegetarian Instant Pot Butternut Squash Soup

This creamy, spiced soup gets its silky texture from tender butternut squash and a sweet-tart apple, simmered together with onion, garlic, and a warm blend of cumin, cinnamon, and nutmeg until everything turns fork-tender in the Instant Pot. A pinch of cayenne adds a gentle kick, while a swirl of heavy cream stirred in at the end rounds out the flavor into something rich and velvety. Blending it straight in the pot with an immersion blender keeps things simple, and a touch of maple syrup lets you fine-tune the sweetness to your taste. Ladle it into bowls and finish with crunchy pumpkin seeds and a dollop of sour cream or crème fraîche for a little contrast in every spoonful. It's a cozy, fuss-free soup that works beautifully for a vegetarian table, whether you're serving it as a starter or making it the main event on a chilly night.

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Ingredients

6 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper (optional)
1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
1 medium apple, peeled, cored, and roughly chopped
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
⅓ cup heavy cream

For serving

1–2 tbsp maple syrup (optional)
2 tbsp pumpkin seeds (pepitas) (optional)
2 tbsp sour cream or crème fraîche (optional)

Instructions

1
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.
2
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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