Last updated on September 21st, 2018 at 05:42 pm
This is such a yummy comfort food, perfect for the fall season. The combination of apples and squash, ginger and cream, makes a delicious blend of sweet and tart, warm spice and cool cream. You just have to try it!
Now, there are lots of ways to prepare your ingredients, but for me, when I see a recipe call for sliced, peeled butternut squash, it literally makes me cringe. That chore is one of my kitchen nightmares! Cutting up a butternut squash is hard!
So I don’t do it. Let me show you an easier way to “skin that cat” with an Instant Pot!
This is an involved recipe, so it’s lots of fun if the family joins in. Children can do lots of things to help in this recipe!
- Very little ones (2-4 yrs) can help an adult put the butter, onions, apples, and ginger into the pot.
- Ages 5 and up can scoop out the cooked squash.
- Kids 8 and up can make chicken broth, as demonstrated here.
- Preteens and teens can chop ginger, onions, and apples; sauté, blend, and set up the Instant Pot, in addition to following the entire recipe.
Prep Time: 40 Minutes
Cook Time: 20 Minutes
Yield: 12 cups
- Instant Pot 6qt duo
- Instant Pot 6qt Ultra
- Instant Pot 8qt duo
- Large 18 x 14 Bamboo Cutting Board
- OXO Large Chopper
- Vita-Mix Blender
- Wüsthof 7” Santoku Knife
- Cut Glove
- My Favorite Wooden Spoon
- Pyrex 2 qt. glass measuring cup
- Kitchen Scale
- 1 medium Butternut Squash
- 2 Granny Smith Apples, about 1/2 lb., cut in quarters and core removed
- 3 Tablespoons butter
- 1 medium onion, diced
- 3 Tablespoons fresh ginger, roughly chopped
- 1 big, healthy pinch of nutmeg
- 6 cups chicken broth, divided use (Here’s our method)
- 1-2 cups heavy cream (or half-and-half, milk, or coconut milk)
- 1-1 1/4 teaspoon salt, to taste (If your broth is salted, omit this salt).
- Black pepper, to taste
Instant Pot Instructions
- Wash outside of Butternut Squash and place whole squash in your Instant Pot, on the trivet, if possible. If your squash won’t fit, cut in quarters and then place pieces in pot. Add 1 cup of water. Close lid. Check release valve, set to <Sealing>.
- Select <Manual> or <Pressure Cook> program. Set pressure cooking time to 15 minutes under <High> pressure.
- While squash is cooking, chop onion, apples, and ginger.
- When cooking time is finished and the Instant Pot beeps, Quick Release the pressure by carefully turning the release valve to allow heat and steam to escape. Open the lid and allow the squash to cool for a few minutes before trying to remove it.
- When squash is cool enough to lift out of Instant Pot, remove and place on a cutting board to cool. If needed, cut in half. Scoop out seeds and pulp from inside and place in trash bowl. Then scoop out butternut squash flesh into a large bowl and throw away the peel. Pour excess water into sink and return empty insert to Instant Pot.
- Set Instant Pot to Sauté. Place butter in pot and allow butter to foam up and then settle. Add chopped onions and about 1/2 teaspoon of salt, and sauté until clear and browning slightly on edges. Add chopped ginger and saute for 2 minutes. Season with nutmeg. Place quartered apples in Instant Pot. Add 1 cup of the chicken broth.
- Close lid. Check release valve, set to <Sealing>. Select <Manual> or <Pressure Cook> program. Set pressure cooking time to 1 minute under <High> pressure. When cooking time is finished and the Instant Pot beeps, Quick Release the pressure by carefully turning the release valve to allow heat and steam to escape. Once float valve drops, open Instant Pot and transfer entire contents into blender. Blend until mixture is smooth. (It will turn almost white). Pour back into empty Instant Pot insert.
- Next, add 2 cups of the chicken broth and half of the squash to the blender. Blend until smooth. Add to Instant Pot to join with onion, apple, and ginger mixture waiting for company. Repeat.
- Add remaining chicken broth to IP (should be one cup) and stir well.
- Close lid. Check release valve, set to <Sealing>. Select <Soup> program. Set pressure cooking time to 4 minutes under <High> pressure. When cooking time is finished and the Instant Pot beeps, allow to Natural Release for at least 5 minutes. When you are ready to serve, Quick Release any remaining pressure by carefully turning the release valve to allow heat and steam to escape. Once float valve drops, open Instant Pot.
- Add cream. Stir well. Avoid boiling. Taste, and add salt and black pepper as needed. Serve.
- You can use frozen butternut squash if you can find it, just adjust pressure cooking time to 8 minutes.
- Substitute coconut cream for heavy cream and coconut oil or ghee for the butter to make this dairy free.
- We use unsalted, homemade chicken broth. If you are using salted broth, leave salt out, then taste and season with any needed salt at the end.
This recipe freezes perfectly. After step 8, do not add cream. Allow to cool completely. Freeze in a gallon size or multiple quart size ziptop bags. When ready to use, thaw and reheat. Add cream when soup is very hot, but avoid boiling after cream is added, or it will curdle.