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This image shows a bowl of creamy butternut squash soup garnished with fresh thyme, with a swirl of cream on top and a sprinkle of black pepper, ready to be served warm.

Butternut Squash Soup Recipe

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It’s great for lunch, dinner, or served as a starter to your Thanksgiving feast. The combination of sweet butternut squash, fresh apple, and aromatic herbs creates a comforting bowl of goodness that's both nutritious and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6
Calories 160 kcal

Ingredients
  

  • 1 tbsp Olive oil
  • 1 medium Yellow onion chopped
  • 1 Large carrot chopped
  • 1 Celery rib chopped
  • 3 cloves of Garlic minced
  • 3 lbs peeled and chopped butternut squash about 1 medium-sized squash
  • 3 cups Vegetable broth
  • 1 Green apple peeled, cored, and chopped
  • 1/4 tsp Ground cinnamon
  • 1 Sprig fresh thyme
  • 1 sprig fresh Rosemary
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper
  • Pinch of nutmeg optional

Instructions
 

Sauté the Vegetables:

  • On your Instant Pot, select Sauté. Add 1 tablespoon olive oil and sauté 1 medium yellow onion, 1 large carrot, 1 celery rib, and 3 cloves of garlic until soft, about 3 to 5 minutes.
    This image shows onion, carrot, celery, and garlic being sautéed in an Instant Pot with olive oil, softening for about 3-5 minutes.

Add Remaining Ingredients:

  • Add 3 cups vegetable broth, 3 lbs peeled and chopped butternut squash (about 1 medium-sized squash), 1 green apple (peeled, cored, and chopped), 1/4 teaspoon ground cinnamon, 1 sprig fresh thyme, 1 sprig fresh rosemary, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of nutmeg (optional).
    This image shows peeled and chopped butternut squash, green apple, vegetable broth, cinnamon, thyme, rosemary, salt, pepper, and nutmeg being added to the Instant Pot for cooking.

Cook the Soup:

  • Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and then do a quick release of the pressure.

Blend the Soup:

  • Use an immersion blender in the Instant Pot to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender and blend until smooth.
  • Ladle the soup into bowls and serve warm.

Notes

  • Choose Ripe Squash: Look for a firm, heavy butternut squash with a smooth skin. The more orange the flesh, the sweeter the soup will be.
  • Customize the Flavors: Feel free to add spices like cumin or curry powder for a different flavor profile, or include a splash of coconut milk for creaminess.
  • Make Ahead: This soup freezes well! Prepare a big batch, cool it completely, and store in airtight containers for up to 3 months. Just reheat when you’re ready to enjoy!