Maple Butternut Squash and Apple Soup Made Easy in Your Pressure Cooker
A creamy fall-inspired soup that blends butternut squash, sweet potato, and apple with maple syrup and cream for a warm, comforting bowl ready in under an hour using your pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Blender or immersion blender
- 1 Chef's knife
Ingredients
Main Ingredients
- ½ cup Butter for sautéing
- 1 cup Yellow onion diced
- 1 Apple peeled, cored, diced (Cosmic Crisp, Pink Lady or Fuji)
- 2 cups Butternut squash peeled, diced
- 1 cup Sweet potato peeled, diced
- 2 ½ cups Vegetable broth
- 1 cup Heavy cream
- ¼ cup Maple syrup pure, not pancake syrup
- Salt and pepper to taste
- Minced chives for garnish
Instructions
Instructions
- Melt the butter in your pressure cooker over medium heat.
- Add diced onion and sauté for 5–7 minutes until soft and translucent.
- Stir in diced apple, butternut squash, and sweet potato. Cook for another 5–6 minutes to blend flavors.
- Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 20–25 minutes until vegetables are tender.
- Once pressure built, allow ingredients to cook until completely tender; listen for the valve hiss.
- Remove from heat and let cool slightly. Blend soup until smooth using immersion blender or countertop blender.
- Return soup to pot if needed. Stir in cream and maple syrup. Season with salt and pepper to taste.
- Reheat gently over low if needed before serving.
- Ladle into bowls and garnish with minced chives and extra pepper.
Notes
Use pure maple syrup for best flavor. For freezing, omit cream until reheating. Stick blender works well, countertop blender is smoother. Cosmic Crisp or Pink Lady apples bring best balance. Make ahead and reheat with a splash of broth or cream.