Instant Pot Butternut Squash and Cauliflower Soup

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

Servings 6


  • 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


  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.