📝 About This Recipe
This luxurious soup transforms the humble butternut squash into a silky, liquid-gold masterpiece using the efficiency of the Instant Pot. By pressure cooking the squash with aromatic mirepoix and a touch of tart apple, we unlock a deep, caramelized sweetness that is perfectly balanced by a hint of warm nutmeg. Finished with a swirl of heavy cream and crispy sage, it is the ultimate comforting meal for a chilly autumn evening.
🥗 Ingredients
The Aromatics
- 2 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 1 Yellow Onion (medium, diced)
- 2 Carrots (peeled and sliced into rounds)
- 1 Celery Stalk (diced)
- 3 Garlic Cloves (minced)
The Base
- 3 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 1 Granny Smith Apple (peeled, cored, and chopped)
- 4 cups Vegetable or Chicken Broth (low-sodium)
- 4 pieces Fresh Sage Leaves (whole)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish & Garnish
- 1/2 cup Heavy Cream (can substitute with full-fat coconut milk)
- 1 tablespoon Maple Syrup (pure Grade A)
- 1/4 cup Toasted Pepitas (for crunch)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Turn on the Instant Pot and select the 'Sauté' function. Add the butter and allow it to melt until it begins to foam.
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2
Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the onions are translucent and the vegetables have softened slightly.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic burn.
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4
Add the cubed butternut squash and chopped apple. Stir well to coat the squash in the aromatic butter.
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5
Pour in the broth, scraping the bottom of the pot with a wooden spoon to release any browned bits (deglazing), which prevents the 'burn' error.
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6
Add the whole sage leaves, nutmeg, salt, and black pepper. Stir to combine.
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7
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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8
Cancel the Sauté function. Select 'Manual' or 'Pressure Cook' on High Pressure for 10 minutes.
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9
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining steam.
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10
Open the lid and remove the whole sage leaves. Use an immersion blender directly in the pot to blend the soup until completely smooth and velvety.
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11
Stir in the heavy cream and maple syrup. The maple syrup enhances the squash's natural sweetness without making it sugary.
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12
Taste and adjust seasoning with additional salt or pepper if needed. If the soup is too thick, add a splash more broth.
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13
Ladle the warm soup into bowls. Garnish with a drizzle of olive oil, a sprinkle of toasted pepitas, and a crack of fresh pepper.
💡 Chef's Tips
For an even deeper flavor, roast the squash in the oven for 20 minutes before adding to the Instant Pot. If you don't have an immersion blender, transfer to a standard blender in small batches, but be careful with the hot liquid! To make this vegan, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. Always deglaze the pot thoroughly after sautéing to ensure no bits are stuck to the bottom, which ensures even pressure cooking. If your squash is particularly large, increase the broth by 1/2 cup to maintain a pourable consistency.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread for dipping. Pairs beautifully with a crisp arugula salad tossed in a lemon vinaigrette. Top with crumbled goat cheese or feta for a tangy contrast to the sweet squash. A glass of chilled Chardonnay or a dry Hard Cider complements the fall flavors perfectly. Add a few drops of hot sauce or a pinch of cayenne if you prefer a 'sweet and heat' profile.