Side Dishes, Soups

Butternut Squash & Apple Soup

  • Prep 20 mins
  • Total 30 mins
  • Easy
  • Serves 8

TIP: For a dairy-free version, replace the cream with non-dairy yogurt. 


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 tablespoon extra virgin olive oil
  • 3 shallots, peeled, cut in quarters
  • 1 teaspoon kosher salt, plus more to taste
  • 2 medium butternut squash (about 4 pounds), peeled, cut in 1-inch chunks, seeds removed
  • 2 Golden Delicious apples, peeled, cored, chopped
  • 4 cups vegetable broth, divided
  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon ground nutmeg (optional)
  • Ground black pepper, to taste


  • Blender
  • Step 1

    Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add oil and heat until shimmering. 

  • Step 2

    Add shallots and salt and sauté until browned, about 3 minutes. Stir in butternut squash, apples, and 1 cup broth. 

  • Step 3

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin. 

  • Step 4

    When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 5

    Stir in remaining 3 cups broth and cream. Use an immersion blender to blend until smooth. Stir in maple syrup, vinegar, and nutmeg (if desired). 

  • Step 6

    Select SEAR/SAUTÉ and set to LO:MD. Bring soup just to a simmer to heat through, making sure to not boil it. Season with salt and pepper and serve.