Creamy Instant Pot Acorn Squash Soup Recipe
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This easy acorn squash soup recipe is perfect for the fall and holiday season. With a few simple steps, thanks to the high pressure of the Instant Pot, this soup is ready in minutes.
It’s that time of year when the leaves start to change and there’s a slight chill in the air when we roll into what I lovingly refer to as soup season. I love cozy soups, and this is one of my favorites with its warm spices and the creamy, fully satisfying blend of vegetables. It boasts the best flavors of fall using whole acorn squash, apple, and carrots.
I love growing winter squashes in my garden, so having a variety of ways to enjoy squash is top of the list. I’m confident you will love this silky smooth soup too!
This creamy acorn squash soup recipe is customizable, already being whole 30 compliant, paleo, it could easily be made vegan for those with dietary restrictions.
Ingredients for Creamy Instant Pot Acorn Squash Soup
- Acorn squash, cut in half
- Cored apple, cut into cubes
- Roughly chopped carrots
- Diced onion
- Minced garlic cloves
- Olive oil
- Chicken broth or bone broth
- Salt
- Cinnamon
- Nutmeg
- Thyme
- Unsweetened full fat coconut milk
Instructions for Creamy Instant Pot Acorn Squash Soup
First, wash the squashes to remove any dirt. Then cut the squash in half. I’ve found the easiest way to cut a squash is with a sharp knife and a cutting board. Start by cutting the top off of each acorn squash right under the stem. Then with the cut side down, cut from the pointy end of the squash down through the center in half. Repeat with the second squash. Scoop out the seeds and insides using a large spoon or an ice cream scooper.
Arrange the acorn squash halves into a steam basket, trivet or sling and place inside of the electric pressure cooker. Add 1 cup of water and then place the lid closed with the valve to the center position. Set on manual for 6 minutes. You will hear the instant pot heat up, and when there is enough pressure inside, the valve will be pushed closed. Then the timer will start to countdown. Once 6 minutes are up, open the valve on top using the quick release method to release the pressure. Be careful when releasing as the steam will be hot, and make sure that the steam has plenty of space to vent away from cupboards.
Using a tong, remove the squash from the instant pot into a bowl or on a cutting board. Let the squash cool slightly to make it easier to handle when removing the meat of the squash. Pour out the cooking liquid from the instant pot into a small bowl and reserve, we will be adding this back into the soup.
Set the instant pot to sauté mode and add a little olive oil to the bottom of the pot to melt. Add diced onion and cook until translucent, 3-5 minutes. Then add the minced garlic and cook for 1 more minute.
Add the scooped meat of the squash back into the instant pot along with the remainder of the ingredients except the coconut milk. Replace the lid and set for 5 minutes on manual with the valve positioned to the center.
When the timer is up, open the valve again using the quick release method to release the pressure. Remove the lid and add the coconut milk. There are a variety of ways to puree the soup until its smooth and creamy. An immersion blender is the easiest ways because you can blend right in the pot. Otherwise, you can also use a food processor or a regular blender. Blend in small batches while allow the steam to escape while blending.
Ladle into a bowl and add a drizzle of olive oil or coconut cream and enjoy!
Creamy Instant Pot Acorn Squash Soup Notes
- Save the acorn squash seeds and roast them while the soup is in the instant pot or use pumpkin seeds for a yummy garnish for the top of the soup.
- The coconut milk can easily be replaced with heavy cream.
- To make vegan substitute the chicken broth with vegetable broth.
- If you’d like to add a bit of heat to this creamy soup, sprinkle a few red pepper flakes into the instant pot when cooking.
- My favorite ways to eat this soup is to serve with a grilled cheese sandwich, a side salad or a thick slice of sourdough bread slathered in butter.
- Store leftovers in an airtight container and place in the refrigerator. Best eaten within 3-5 days.
I hope you love this recipe as much as my family does. I’d love to hear from you! Please rate the recipe, leave me a comment below and share with a friend so they can enjoy this Creamy Acorn Squash Soup too! Don’t forget to tag your photos #Lockremhomestead over on Instagram!
Creamy Instant Pot Acorn Squash Soup Recipe
Ingredients
- 2 acorn squash, cut in half and cored
- 1 cup water
- 1 medium apple, cored and cut into chunks
- 1 cup carrots, roughly chopped
- 1 tbsp olive oil
- ¼ cup chopped onion
- 3 garlic cloves, minced
- 3 cups chicken broth or bone broth
- 1 ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp thyme
- 1 cup unsweetened coconut milk
Instructions
- Wash the outside of the acorn squash. Cut the stem of the acorn squash off. With the cut side down, cut the squash from the pointy end down through center of the squash. Scoop out the seeds using an ice cream scooper or large spoon.
- Place the acorn halves into a steamer basket, trivet or sling and into the instant pot. Add 1 cup of water and close the lid with the valve in the center. Set to manual setting for 6 minutes. After the time is up do the quick release method.
- Remove the squash using a tong and allow to cool slightly to make easier to handle. Scoop out the flesh of the squash and add to a bowl with the cooking liquid.
- Set the IP setting to sauté and add 1 T of olive oil to the bottom of the pot. Add onion and sauté until translucent, 3-5 minutes. Then add the minced garlic and sauté for 1 more minute. Add the scooped acorn squash and the rest of the ingredients except the coconut milk back to the instant pot. Replace the lid and set to manual setting for 5 minutes.
- After the time is done, do a quick release method. Add the coconut milk and blend with an immersion blender, regular blender or food processor until smooth and silky.
- Garnish with a drizzle of coconut cream or olive oil and sprinkle with pumpkin seeds.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
Oooohhhh yummy, this is going straight into my file. Can’t wait to make it!
I hope you enjoy it!