Butternut Squash and Apple Soup (Instant Pot Recipe)

My Comforting Butternut Squash and Apple Soup

Autumn is my absolute favorite time of year. The crisp air, the changing leaves, and the cozy feeling of curling up with a warm bowl of soup. And this butternut squash and apple soup? It's the quintessential autumn comfort food. It's not just delicious; it's incredibly easy to make, even for someone like me who juggles a demanding job and a family. I discovered this recipe a few months ago and it's quickly become a staple in our house.

What I love most about this soup is its versatility. It's incredibly adaptable to what you have on hand. Don't have fresh ginger? A pinch of ginger powder works just as well. Prefer a creamier soup? Add a dollop of coconut milk or a splash of heavy cream before serving. The basic recipe is a beautiful canvas for your own culinary creativity. One time, I even threw in a handful of roasted pecans for a delightful crunch! The sweetness of the apples perfectly balances the earthy notes of the butternut squash, creating a flavor profile that's both comforting and sophisticated.

The Instant Pot makes the process incredibly simple. I'm a busy professional, and honestly, I don't always have a lot of time for complicated cooking. The Instant Pot lets me whip up this delicious soup in a fraction of the time it would take on the stovetop. It's the perfect weeknight meal when I'm short on time but still want something healthy and flavorful. The high pressure cooking method tenderizes the squash beautifully, resulting in a smooth and creamy texture that's simply irresistible. No more hours spent stirring and simmering!

Beyond its speed and ease, this soup is also wonderfully healthy. Butternut squash is packed with vitamins and nutrients, making this a guilt-free indulgence. The apples add a touch of natural sweetness, eliminating the need for added sugars. And, while this isn't a strict dietary requirement for me, I’ve often made it Whole30 compliant by using chicken broth as opposed to vegetable broth, substituting a Whole30 compliant alternative for the oil if needed.

This soup is perfect for everything from a cozy night in with the family to a casual gathering with friends. Its rich and comforting flavor is sure to impress, even the pickiest eaters. I often make a big batch and freeze portions for those busy weeknights when I truly don't have time for anything fancy. The freezer-friendly nature of this soup is a lifesaver, particularly during the hectic holiday season. No more late-night takeout cravings!

So, if you're looking for a delicious, easy, and healthy soup that's perfect for autumn, look no further. Give this Butternut Squash and Apple Soup a try. You won't be disappointed. I guarantee it will become a new family favorite, just as it has become mine.

Ingredients:

• Olive oil to taste
• Whole butternut squash, peeled and cut into smaller cubes
• 1 apple, peeled and cut up
• Ginger powder or pureed ginger
• 4 cups chicken broth or vegetable broth

Preparation: (Refer to the step-by-step instructions for detailed preparation).

Step-by-step

• Hit the sauté button on your Instant Pot to pre-heat it.
• When you see the word "HOT", add the olive oil and add some of the butternut squash cubes and brown ever so slightly for around 5 minutes.
• Then add the rest of the squash and the rest of the ingredients.
• Close and lock the Instant Pot.
• Press manual and then use + to add 10 minutes high pressure cooking time.
• When the time is up, open using Quick Release (release the pressure instantly by pressing cancel and then twisting the venting knob).
• Puree the mixture by either using an immersion blender right in the instant pot or take the mixture and put it into a blender.