Cozy fall instant pot butternut squash soup! If you’re looking for some tasty and easy fall soup recipes look no further!
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic peeled and smashed
- 1 large butternut squash
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon pumpkin spice
- 1 teaspoon apple cider vinegar
- 1 tablespoon cinnamon
- 2 cloves garlic
Use the Instant Pot’s sauté function to sauté the onion until it starts to soften. Then stir in the garlic and cook for about 30 seconds. Press the cancel button to turn off the Instant Pot.
Add the rest of the ingredients in and stir.
Pressure cook 10 minutes at high pressure, followed by a 10 minute natural release.
You can use an immersion blender to puree the soup right in the pot. I use my stainless steel Vitamix, and it’s great!
Garnish with cinnamon, pumpkin seeds, & nuts of choice. Enjoy!
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