Instant Pot Butternut Squash and Cauliflower Soup

Instant Pot Butternut Squash and Cauliflower Soup is perfect for meal prep because it makes a huge batch and doesn’t require any time to babysit your stove. This instant pot / pressure cooker vegetarian recipe is also full of healthy ingredients – butternut squash, cauliflower, carrots, and an apple.

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True story: my Instant Pot sat in a shelf in my basement for months because I was too afraid to use it. My husband made a few delicious recipes {like Instant Pot Chicken Tikka Masala from skinnytaste} but I was intimidated and didn’t want to try any recipes myself. Yes, I was afraid of a kitchen appliance.

I ripped the band-aid off and started making Instant Pot steel cut oats. Making oats worked really well so I moved on to chicken – also amazing. Now I am working my way through soup recipes. You can make so many soups in the Instant Pot! It’s incredibly simple, fast and results in delicious meals that last for days.

My recipe for Butternut Squash and Cauliflower Soup is based on a recipe I posted on this blog several years ago. I used to go through the extra {time-consuming} step of roasting two pans of veggies, one butternut squash and one cauliflower, before making the soup in my Dutch oven. No more – this soup is much faster and even more delicious made in the Instant Pot.

Since K and I are doing Whole30 this month, I topped this soup with shredded carrots and chives for lunch last week. It would be equally good topped with shredded cheese, cilantro, or crushed crackers.

I used my immersion blender to blend the soup right in the Instant Pot after it cooled for ~10 minutes. Using an immersion blender results in the perfect soup texture.

Let me know if you try this soup! It will be a winter staple in my house this year.

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Instant Pot Butternut Squash and Cauliflower Soup

A simple, vegetarian soup recipe made in the Instant Pot.

Servings 6

Ingredients

• 1 butternut squash {peeled and cubed}
• 1 head of cauliflower {chopped}
• 1 apple {peeled and diced}
• 2 carrots {peeled and chopped}
• 1 tbsp olive oil
• 1 yellow onion {chopped}
• 2 garlic cloves {minced}
• 4 cups vegetable broth
• 1 cup water
• 1/2 tsp sage
• 1/2 tsp lemon zest
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare the vegetables: peel and cube the butternut squash; chop cauliflower into florets; peel and chop carrots; chop onion; and mince garlic.

2. Select "Saute" on the Instant Pot. Once the pot warms up, add onions and cook for ~3 minutes. Add garlic and cook for ~1 minutes.

3. Add the cubed/chopped butternut squash, cauliflower, carrots and apple. Stir to combine.

4. Add spices - sage, nutmeg, lemon zest, salt and pepper. Stir to combine. Add vegetable broth and water.
   

5. Turn the Instant Pot "Off" briefly. Put the lid on a seal the Instant Pot, making sure that the valve is set to "Sealing."

6. Select "Soup" on the Instant Pot. The soup will cook for 15 minutes.

7. Once the soup is done cooking, let the pressure naturally release for 15 minutes.

Looking for more Instant Pot recipes? Try my:

• Instant Pot Pecan Pie Oatmeal
• Instant Pot Chocolate Peppermint Rice Pudding