Instant Pot Butternut Squash & Apple Soup

Pressure cooking makes this super fast and even more delicious! 


  • 2 tablespoons olive oil
  • 1 onion - diced
  • 2 cloves garlic - minced
  • 1/4 teaspoon ground ginger
  • 2 tablespoons fresh sage - chopped
  • 4 cups Olivia’s Organics Butternut Squash - diced
  • 2 apples - chopped (I used gala)
  • Salt & pepper - to taste
  • 2 cups vegetable broth
  • 1/2 cup half and half
  • Optional - chopped sage and bacon crumbles for topping


  • Set Instant Pot to Sauté. Add olive oil and when hot, add onion, garlic, ginger and sage. Sauté for approximately 5 minutes. Stir in the butternut squash and apple, season with salt and pepper, and sauté for another 3 minutes. 
  • Stir in the vegetable broth, close lid and change setting to pressure cook for 8 minutes. After the 8 minutes is up, let the pressure release on its own (natural release).
  • Once pressure is released, open the lid and stir in the half and half.
  • Use an immersion blender to puree, or carefully blend the soup in a blender until smooth.
  • Top with chopped sage and bacon crumbles just before serving.