Last Updated on 6 months ago by Neha Deshmukh

Butternut Squash & Apple Soup Recipe – Instant Pot & Spiced

Introduction

Oh, this soup! It’s honestly become a fall and winter staple in my kitchen. There’s just something so comforting about a warm, spiced bowl of goodness, especially when the weather turns chilly. I first made this a few years ago, experimenting with flavors, and it’s been a hit ever since. The Instant Pot makes it unbelievably easy, and the blend of butternut squash, apple, and warming spices is chef’s kiss! You’ll absolutely love how quickly this comes together.

Why You’ll Love This Recipe

This Butternut Squash & Apple Soup isn’t just delicious; it’s practical too! It’s ready in under 30 minutes (thanks, Instant Pot!), it’s naturally vegan and gluten-free, and it’s packed with flavor. Plus, it’s a fantastic way to sneak in some extra veggies. It’s perfect for a cozy weeknight dinner, a festive gathering, or even a healthy lunch.

Ingredients

Here’s what you’ll need to create this magic:

• 1 tablespoon olive oil
• 1 small onion (85 grams), chopped
• 2.5 teaspoons chopped ginger (12 grams)
• 680 grams butternut squash (diced)
• 1 large apple (250 grams, diced)
• 3 teaspoons curry powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon ground cardamom
• 1.5-2 cups water
• 1.5 tablespoon maple syrup
• 1 teaspoon salt
• 0.125 teaspoon black pepper
• 0.75 cup coconut milk
• 0.5 teaspoon sriracha (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Butternut Squash Varieties: Honestly, any butternut squash will work! Look for one that feels heavy for its size.
• Apple Choices for Sweetness & Texture: I love using Honeycrisp or Fuji apples for this soup. They hold their shape a little during cooking and add a lovely sweetness. Granny Smith will work in a pinch, but you might need a touch more maple syrup.
• The Spice Blend: Curry, Smoked Paprika & Cardamom: Don’t be shy with the spices! This is where the soup really comes alive. Feel free to adjust to your preference, but the combination is truly special.
• Coconut Milk – Full Fat vs. Light: Full-fat coconut milk will give you a richer, creamier soup. Light coconut milk works too, but the texture will be a bit thinner.
• Olive Oil – Choosing the Right Type: Extra virgin olive oil is great for flavor, but a regular olive oil is perfectly fine for sautéing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once it’s hot, add the olive oil.
2. Add the chopped onion and ginger. Sauté for 2-3 minutes, until they’re softened and fragrant. This is where the kitchen starts to smell amazing!
3. Toss in the diced butternut squash and apple. Stir everything together to coat it in the oil and spices.
4. Now for the spice magic! Add the curry powder, smoked paprika, cinnamon, cayenne pepper, and cardamom. Stir well to combine.
5. Pour in the water, maple syrup, salt, and black pepper. Give it a good stir to make sure everything is nicely mixed.
6. Close the Instant Pot lid and set it to Manual/Pressure Cook on high for 8 minutes.
7. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully quick release any remaining pressure.
8. Using an immersion blender, blend the soup until it’s beautifully smooth. Be careful – it’s hot!
9. Stir in the coconut milk and sriracha (if you like a little heat). Taste and adjust the seasoning as needed.

Expert Tips

A few little secrets to make this soup even better:

• Achieving the Perfect Soup Consistency: If your soup is too thick, add a little more water, a tablespoon at a time, until it reaches your desired consistency.
• Preventing Burning in the Instant Pot: Make sure there’s enough liquid in the pot to prevent the butternut squash from sticking and burning.
• Balancing Sweetness and Spice: Taste as you go! Adjust the maple syrup and cayenne pepper to find your perfect balance.
• Blending for a Silky Smooth Texture: An immersion blender is the easiest way to get a super smooth soup. If you don’t have one, you can carefully transfer the soup to a regular blender in batches.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your maple syrup is 100% pure.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting the Spice Level: If you’re sensitive to spice, start with just a pinch of cayenne pepper and add more to taste.
• Fall/Winter Festival Adaptations (Diwali, Thanksgiving): A sprinkle of toasted pumpkin seeds makes a lovely festive garnish.
• Adding Protein (Chickpeas, Lentils): Add a can of drained and rinsed chickpeas or ½ cup of red lentils to the Instant Pot along with the butternut squash and apple for a heartier soup. My friend, Priya, loves adding lentils!

Serving Suggestions

Time to enjoy!

• Garnish Ideas – Cilantro, Coconut Cream & More: A swirl of coconut cream and a sprinkle of fresh cilantro are my go-to garnishes. Toasted pumpkin seeds or a drizzle of sriracha are also delicious.
• Pairing with Indian Bread (Naan, Roti): This soup is amazing with a warm piece of naan or roti for dipping.
• Complementary Side Dishes: A simple green salad or a side of roasted vegetables would complete the meal.

Storage Instructions

• Refrigerating Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing for Later: This soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers. It will keep for up to 2-3 months.
• Reheating Instructions: Reheat the soup gently on the stovetop or in the microwave. If it’s too thick, add a splash of water or coconut milk.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of squash? Yes! Kabocha squash or acorn squash would also work well.
• Can this soup be made without an Instant Pot? Absolutely! You can simmer the soup in a large pot on the stovetop for about 20-25 minutes, or until the butternut squash is tender.
• How can I make this soup less spicy? Reduce or omit the cayenne pepper.
• What if I don’t have maple syrup? Can I use another sweetener? Honey or agave nectar are good substitutes.
• Is this soup suitable for meal prepping? Yes! It’s perfect for meal prepping. It tastes even better the next day.
• Can I add other vegetables to this soup? Definitely! Carrots, sweet potatoes, or even a handful of spinach would be delicious additions.