Instant Pot Acorn Squash Soup Recipe

This Instant Pot acorn squash soup recipe brings together the nutty sweetness of acorn squash with warm spices in a healthy, rich soup.

One of the best parts about making this acorn squash soup Instant Pot recipe is how quickly it comes together -- it’s a great way to enjoy a quick, cozy meal on a chilly weeknight.

The other thing that makes this the best acorn squash soup recipe is how incredibly decadent it feels, even though it’s packed with nutrients. The acorn squash, once blended, gives the smooth soup an amazing creamy texture.

While many acorn squash recipes call for roasting the squash before making the soup, this recipe skips that step and lets the Instant Pot do all the work. So, the next time you're looking for an easy, versatile soup that's a great side dish, or the centerpiece of your meal, try this creamy acorn squash recipe.

Ingredients you need to make acorn squash soup

**Find the full list of ingredients along with the recipe instructions at the end of this post**

• Olive oil - Using the highest quality olive oil will give you the best results, especially when using so few ingredients.
• Onion - Ensure that onion pieces are chopped so that they are fine and uniform in size so that they cook evenly. If you want a more aromatic flavor, you can add minced garlic cloves, too.
• Ground cinnamon - You can grind your own cinnamon sticks or just shake it from the jar.

• Ground ginger - Grinding fresh ginger is best for this recipe, but you can also use store-bought if necessary.
• Ground cloves - You can easily find these in the spice aisle at your store. Be sure not to skip out on this one -- it lends a warm spice to the soup.
• Cayenne pepper - This ground pepper powder will give the soup a slight kick of spiciness. If you’re a fan of heat, you can add more.
• Red apples - Granny Smith and McIntosh apples are the varieties that we prefer to use. Additionally, to make the preparation of the apples easier, it can be helpful to use an apple peeler and corer tool before dicing.
• Vegetable stock or broth - Using vegetable stock (rather than beef or chicken broth) keeps this recipe vegetarian. 

• Acorn squash - When picking an acorn squash out at the grocery store, choose one that isn’t shiny and has smooth skin.
• Half and half - This ingredient helps to make the soup creamy. You can also use heavy cream for an even richer soup.
• Salt and pepper - Add both of these in the quantity that you prefer. Using sea salt will help to elevate the flavor.

Tools used to make the recipe  

• Instant Pot
• Cutting board
• Tongs
• Spoon
• Immersion Blender or food processor
• Apple peeler/corer/slicer or a vegetable peeler
• Sharp knife

How to make acorn squash soup in the Instant Pot

Pour olive oil and onion into a preheated Instant Pot set to sauté and cook briefly until onion pieces become soft. Stir in the apples, cinnamon, ginger, cloves, cayenne pepper, and vegetable broth.  

Next, turn the Instant Pot and place the trivet on top of the apple mixture. Then, place the squash halves on the trivet. Close the lid and lock it before cooking the soup on high pressure for the recommended time.

When finished cooking, use the quick-release method before opening the Instant Pot and removing the squash. Once the squash has cooled slightly, use a spoon to remove the flesh from the skin. Add the squash and the half and half into the Instant Pot.

Using an immersion blender, blend the soup until the ingredients are well blended.

To create a silky smooth soup, pour it into a food processor or blender, blending in small batches. Season with salt and pepper to taste and serve warm.

Recipe tips for the best acorn squash Instant Pot soup

• To perform a quick release on an Instant Pot, you’ll manually press or turn the release valve.
• Be sure to use a blender that is safe to use with hot liquid. 
• Allow the soup to cool briefly before blending to be safe from hot splatters when transferring to the blender or during blending.
• For a soup with a touch of tanginess, try adding Greek yogurt. 
• If you want a sweeter soup, you can add a touch of brown sugar or maple syrup.

How long to cook acorn squash soup in Instant Pot

The overall cooking time for this easy acorn squash soup is about 15 minutes, between cooking the onions and then the other ingredients. The complete prep time, including cutting the vegetables and blending the soup, will be around 30-45 minutes. 

What to serve with easy acorn squash soup

• Kale and White Bean Quesadilla
• Air Fryer Mahi Mahi
• Air Fryer Artichoke Salad
• Easy Lemon Pepper Chicken

How to store and reheat healthy acorn squash soup

You can store this soup right in the pot in the fridge if you have the pot lid or transfer it to other sealed containers.

Refrigerator: Store leftover acorn squash soup in an airtight container for 3-4 days.

Freezer: Freeze this soup for up to 3 months in a freezer-safe container or a resealable freezer bag.

FAQ’s

How can I make this recipe plant-based or vegan?

The only ingredient that needs to be replaced in order to make the soup vegan is the half-and-half. Try using coconut cream, oat milk, or better half cream instead.

Can you substitute acorn squash with butternut squash to make this recipe?

You can absolutely substitute butternut squash for acorn squash. The soup may be slightly sweeter and have a more nutty flavor, but it will be just as smooth and flavorful.

What other ingredients can you use as a garnish for this recipe?

You can incorporate toppings like toasted pumpkin seeds, red pepper flakes, plain yogurt, a drizzle of heavy cream, or a dollop of sour cream. You can also garnish with fresh thyme, parsley, or your favorite fresh herbs.

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