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Apple Butternut Squash Soup: Instant Pot Soup Recipe

Butternut squash soup with apple, easily made in the Instant Pot (pressure cooker).

Apple Butternut Squash Soup recipe

By making this apple and butternut squash soup in your pressure cooker or instant pot, you can enjoy a stunning, creamy soup in no time. Perfect for when you have a bazillion other things going on in your life but need a healthy 30-minute meal on the table.

This easy instant pot soup recipe is full of goodness, and by cooking it in a pressure cooker, all of the goodness is locked in to give it a depth of flavors.

Instant Pot Soup

This is a keto-friendly and gluten-free soup as is, but it can easily be made a dairy-free soup, vegetarian soup, and paleo soup with a simple switch in ingredients.

How to make a dairy-free soup?

Simply switch the unsalted butter for olive oil or coconut oil when sauteeing and it is as simple as that.

Creamy Instant Pot Soup

How to make a paleo-friendly or vegetarian/vegan soup?

You’ll need to switch the chicken broth with vegetable broth or water, as well as, substitute the unsalted butter with vegan butter, olive oil, or coconut oil to make this a vegetarian/vegan-friendly soup as well as a paleo-friendly recipe.

If you need to follow specific dietary restrictions, but you love the idea of the recipe, you can always look for ways to make substitutes so that the recipe falls into your dietary needs.

I have a friend that has to follow a strict autoimmune diet and albeit this recipe has grass-fed unsalted butter, she can easily enjoy this butternut squash soup by substituting the butter for olive oil or coconut oil, essentially making this a dairy-free soup.

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Instant Pot Apple Butternut Squash Soup

Yield: 4 - 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy Instant Pot Soup Recipe: Apple Butternut Squash Soup is full of flavor, naturally sweet, and can be made dairy-free and vegetarian with a simple substitution.


  • 4 tablespoons unsalted butter, or you can use, ghee, olive oil or coconut oil
  • 4-5 cups butternut squash (1 med, cut into 1 in cubes)
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 tart apple, such as a Granny Smith, diced (do not peel)
  • 3 cups chicken broth, vegetable broth, or water
  • Nutmeg, grated to garnish


  1. In an instant pot, set to sauté, add all ingredients but reserve the broth, and sauté vegetables for about 5 minutes. 
  2. Add broth, place lid on and lock, switch setting to pressure on hi, set valve to seal, and time for 15 minutes. Once finished, allow to naturally release pressure or use quick release. 
  3. Transfer to a large capacity blender (or process in two batches), purée for 30-60 seconds. 
  4. Serve garnished with grated nutmeg.


To make this recipe dairy-free:

Substitute the butter for olive oil or coconut oil.

To make this Paleo, vegan/vegetarian:

Substitute the chicken broth for vegetable broth or water (please note that with water you need to adjust seasoning by adding garlic, herbs, spices, or salt and pepper to taste).

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 535mgCarbohydrates: 93gFiber: 24gSugar: 27gProtein: 8g

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