- 1 Butternut Squash
- 1 Large Sweet Potato
- 1 Granny Smith Apple
- 1 Carrot
- 1 Yellow Onion
- 4-5 Garlic Cloves
- 1 Tbs Butter
- 3 Cups Chicken Broth
- 1/4 Tsp Pumpkin Pie Spice
- 1/4 Tsp Ground Ginger
- 1/4 Tsp Sea Salt
- 1/4 Tsp Black Pepper
- Peel your butternut squash, apple, sweet potato, and carrots. Then chop into 1 inch chunks.
Slice your onions into strips. Set your Instant Pot on Sauté. Add your butter, onions, and garlic. Cook until onions are semi-translucent. Select Cancel on your Instant Pot.
- Add the remaining chopped vegetables to your pot.
Add chicken broth to pot. Add salt, pepper, pumpkin pie spice, and ginger to the pot. Secure the lid in place on the Instant Pot and make sure the vent is in the closed position.
- Set your Instant Pot on Manual for 10 minutes. When finished, let the pot NPR.
Carefully use the immersion blender to purée your soup from chunky to creamy. —Soup is Hot! Be careful with that blender or you may end up with a hot facial. Yummy, but not fun.
- Serve and enjoy!
Remember that when using an Instant Pot, you need to account for the time it takes for the pot to heat up just as you would with waiting for a pot to boil. My husband likes to claim that it takes less time when he uses it than when I do. I usually estimate 15 minutes. So this will take you roughly 45 min from start to finish. Honestly, the worst part for me was peeling the butternut squash. All in all, this was a delicious soup using ingredients I already had on hand. Served with a nice buttered crusty bread, it was the perfect dinner for a Fall evening. Plus I had lunch for the next day! Win-win!