Olivia's Organics

Instant Pot Butternut Squash Apple Soup

Warm up with the flavors of fall with this hearty, creamy soup!

Yield: 4 Servings


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, seal 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 bacon crumbles just before serving.