Instant Pot Acorn Squash Soup


This amazing fall soup goes well with sandwiches, or a side salad. I love having it for leftovers because I don’t really get sick of it like I do with other soups.

Instant Pot Acorn Squash Soup

Servings: 4




  1. Instructions

    Cut the squashes in half and roast in the oven at 400 degrees Fahrenheit for 30 minutes, make sure the squash halves are skin side facing up.

    Chop the onions and apples and carrots into small pieces and sauté in the instant pot for 5 minutes. Once they are cooked, turn the sauté feature off and let them rest. 

    Once the squash is cooked, pull out of the oven and allow to rest until you can pull the squash away from the peel, throw the squash into the instant pot and discard the shells.  

    Add in the spices and broth and cook on the soup method for. 10 minutes. 


    Once your instant pot is done, take the soup out and blend in a vitamix or blender, then return back to instant pot for easier serving purposes.


Nutrition Facts

Serving Size 2 cups

Servings 5

Amount Per Serving
Calories 281kcal
% Daily Value *
Total Fat 1g2%
Total Carbohydrate 46g16%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

Follow Me!

Share it on your social network