In reply to Kristine.

This is the second time I have made this soup this season.  It is delicious, especially with the apple.   I have always wanted to make this soup and thought it was going to be hard to peel the squash. The video was helpful. It is very easy to do.  Thank you!

I don’t like squash, but my friend gave us a bag full of butternuts! My daughter and I gave it a try, figuring Thai restaurant would be a good plan B. Here are the tweaks I made out of necessity—knifepoint of sage, no nutmeg. No apple, but subbed 1/2 cup fresh apple cider for 1/2 cup of broth. And the broth was Italian herbs Better Than Bouillon! Red onion instead of white. Three cloves of garlic. Like creamy so I put in an extra tablespoon of butter for richness. And a pinch of extra salt for good luck. At the end, I probably only used a cup of liquid, poured off the rest before puréing. This is will save for the base of a stew later this week.

While the veggies cooked, we shelled some roasted pumpkin seeds. Got maybe two tablespoons. I was able to serve with a drizzle of half-and-half, and we absolutely loved it. The Pepitas really made it primo.
Thank you for the recipe!!! I can’t say I don’t like squash anymore.

Easy and delicious 

I made this tonight and it was so good and flavorful!
(I used chicken stock because I didn’t have vegetable stock on hand)
It was very fast to make and easy. 
Perfect soup for fall and I definitely will be making it again!

Delicious and so easy!

Seriously such a delicious soup! I used frozen squash and would recommend buying two bags if you go that route since one bag ended up only being one and a half pounds (thanks to my kitchen scale for this measurement lol). Can’t wait to make it again 😊

Definitely a keeper for this family. Squash are a little bit pricey this year so bought 2 500g bags of frozen squash (less mess 😉). Yummy, thank you! Definitely a 10/10.

This was so good! It is a great texture, super healthy, and really satisfying. The Instapot makes this a great option when you forgot to thaw something for dinner. Thank you for the recipe!

I made this today on my lunch break. I used 2- 20 ounce bags of frozen butternut squash as that is what I had on hand and I also increased the cinnamon and nutmeg to 1/4 tsp each. It was delicious!!

I’m glad you enjoyed it! You could cook it in a crock pot on low for 6-8 hours or high for 3-4 hours. For the best flavor, I’d recommend sautéing the onion and garlic on the stove before adding them to the crock pot.

This recipe is a winner! Perfect consistency with 8 cups of squash. The splash of coconut milk and pumpkin seeds were a nice touch.

I’m sorry to hear that. If your squash is on the smaller side you might need less broth. You can always start with less and then add more broth if needed when pureeing. As written, the recipe always turns out as photographed for me.

The soup was very liquidy. Would recommend only use 2.5 cups of stock

One fabulous soup. Never made butternut squash before. Simple and easy. I did however add an extra carrot and used chicken broth. Came out delicious. Will make this again. Thank you for the recipe..

You don’t need to change the Instant Pot settings for a double recipe. Just double the ingredients and keep the cook time the same. A double recipe will take longer to come to pressure because there is more liquid in the pot.

I added a Granny Smith Apple, and at the end a 1/4 cup heavy cream. Delicious!!