Instant Pot Acorn Squash Soup: Your Ultimate 30-Minute Cozy Fall Meal

If you’ve been searching for the perfect fall or winter soup that’s both comforting and incredibly quick to make, look no further than this **Instant Pot acorn squash soup**. This luxurious, velvety soup captures the essence of autumn with its rich roasted squash, tender apples, and a blend of warm, inviting spices. What makes it truly special is that it achieves a deep, slow-simmered flavor profile in a fraction of the time, ready to enjoy in under 30 minutes! Once you experience the effortless magic of preparing **acorn squash soup in your Instant Pot**, it will undoubtedly become a staple in your seasonal meal rotation. It’s not just a recipe; it’s a delightful shortcut to wholesome, homemade goodness.

Mastering how to cook **acorn squash in the Instant Pot** is a game-changer for soup season, making it significantly easier and more flavorful. The pressure cooker excels at bringing out the natural sweetness of acorn squash, transforming it into a wonderfully creamy texture without the need for lengthy oven roasting or constant supervision. This means less active cooking time for you, allowing you to focus on developing the rich, savory depth and aromatic spices that define this exceptional dish. The result is a vibrant, golden soup that tastes like it has been lovingly prepared all day.

This heartwarming soup is incredibly versatile and pairs beautifully with a variety of accompaniments. Imagine a crisp slice of garlic buttered sourdough bread for dipping, or a fresh, vibrant fall salad to complement its richness. It’s an ideal choice for a quick and satisfying lunch, an effortless weeknight dinner, or anytime you crave a bowl of something truly **warm, nourishing, and deeply comforting**.

Why We Love This Instant Pot Acorn Squash Soup

This **Instant Pot acorn squash soup recipe** is more than just a quick meal; it’s a testament to how modern kitchen appliances can elevate classic comfort food. Here’s why this recipe stands out and earns a permanent spot in our hearts (and kitchens):

Quick & Easy: A 30-Minute Meal!

• From start to finish, including minimal prep time and the Instant Pot’s pressure-building phase, this luxurious soup is ready in about 30 minutes. This makes it an absolute lifesaver for those incredibly busy weeknights when you want to serve your family something truly satisfying and homemade, but feel short on time and energy. It’s the ultimate efficient cooking solution without compromising on flavor or quality.

No Roasting Required

• Traditional methods for preparing acorn squash often involve a lengthy roast in the oven to soften its thick rind and flesh. This **Instant Pot acorn squash recipe** eliminates that step entirely! The pressure cooker efficiently tenderizes the entire squash, infusing it with flavor and creating that desirable velvety texture without needing to pre-roast. This means less waiting, less oven usage, and a simpler process overall.

Hearty & Nourishing: Main Course Worthy

• While incredibly smooth and creamy, this apple and acorn squash soup is surprisingly filling, making it robust enough to serve as a satisfying main course on its own. It’s perfectly balanced, offering a wonderful light yet substantial option for dinner. For those seeking a more substantial meal, consider pairing it with heartier dishes like tender smoked turkey legs, a succulent Instant Pot pork tenderloin and potatoes, or a simple grilled cheese sandwich for a truly comforting fall feast.

Versatile Flavor Profile

• The combination of naturally sweet acorn squash and a hint of apple, enhanced by warming spices like cinnamon and nutmeg, creates a harmonious flavor profile that appeals to nearly everyone. It strikes a delightful balance between savory and subtly sweet, making it suitable for a wide range of palates. Its adaptability also means it can be easily customized with various garnishes or slight spice adjustments to suit your personal preference.

Essential Ingredients for Your Instant Pot Acorn Squash Soup

Crafting the perfect **creamy Instant Pot acorn squash soup** begins with selecting the right ingredients. Each component plays a vital role in achieving that rich, comforting flavor and velvety texture.

Star Ingredient: Acorn Squash

• Acorn Squash: Aim for a small to medium-sized acorn squash. The size matters not only for tenderness but also to ensure it fits comfortably within your Instant Pot. Acorn squash provides the primary flavor and creaminess, offering a naturally sweet and nutty base for your soup. Look for squash that feels heavy for its size and has a deep green color, free from soft spots.

Sweet & Tangy Apple

• Apple: A single medium apple adds a subtle hint of sweetness and tartness that perfectly complements the squash. Varieties like Golden Delicious, Fuji, Honeycrisp, or Pink Lady work wonderfully. They break down beautifully during pressure cooking, integrating seamlessly into the soup’s creamy texture and enhancing its overall depth of flavor.

Aromatic Foundations: Onion & Garlic

• Onion: A quarter cup of chopped onion, sautéed until translucent, forms a sweet and savory base. Yellow or white onions are perfect for this role, providing an essential layer of aromatic flavor.
• Garlic: Two cloves of crushed garlic add a pungent, warming note that is crucial for balancing the sweetness of the squash and apple. Be sure to add it towards the end of the sautéing process to prevent burning and preserve its robust flavor.

Liquid Base: Broth

• Chicken Broth or Stock: Three cups of low-sodium chicken broth or stock are ideal. Using low-sodium allows you to control the overall saltiness of the soup, adjusting it to your preference. If you prefer a more intense chicken flavor, regular broth can be used, but you might need to adjust other salt additions. For a vegetarian or vegan version, simply swap with vegetable broth.

Richness & Spice: Butter, Cream, Seasonings

• Butter: Two tablespoons of unsalted butter contribute a rich, creamy mouthfeel and a subtle nutty flavor. Unsalted butter is preferred for better control over the soup’s sodium content. For a dairy-free option, plant-based butter works just as well.
• Heavy Cream or Half-and-Half: Three-quarters of a cup of heavy cream or half-and-half is added at the end to achieve that luxurious, velvety consistency. It enriches the soup and rounds out all the flavors. For a dairy-free alternative, full-fat unsweetened coconut milk or cashew cream are excellent choices.
• Spices: A careful balance of two teaspoons of salt, one teaspoon of ground cinnamon, and half a teaspoon of ground nutmeg creates the signature warm, cozy flavor profile. These spices elevate the natural sweetness of the squash and apple. Remember to measure carefully, as too much can overpower the delicate flavors of the soup. Freshly ground spices will always offer the best aroma and taste.

Delicious Recipe Variations

This Instant Pot acorn squash soup is wonderfully adaptable, allowing you to customize it to your dietary needs or simply experiment with different flavors. Here are a few ways to switch things up:

Beyond Acorn: Butternut and Other Squashes

• If acorn squash isn’t available, or if you simply prefer a different flavor, feel free to substitute **butternut squash** or kabocha squash. These varieties offer a similar sweet, earthy profile and creamy texture when cooked. Keep in mind that denser squashes like butternut might require an extra 2-3 minutes of pressure cooking time to become perfectly tender. You can also use a mix of both acorn and butternut squash for a larger batch of a rich, complex fall harvest soup.

Making it Vegetarian or Vegan

• To easily convert this into a **vegetarian squash soup**, simply swap the chicken broth or stock with a high-quality vegetable broth. For a completely **dairy-free and vegan dish**, ensure you use your preferred plant-based butter (like olive oil or avocado oil for sautéing) and vegetable stock. Replace the heavy cream with unsweetened full-fat coconut milk for a tropical hint, or use cashew cream for a neutral, rich alternative.

Scaling Up for a Crowd

• This **Instant Pot acorn squash recipe** can be easily doubled when using an 8-quart or 10-quart electric pressure cooker. When increasing the quantities, always **be sure not to exceed the “Max Fill” line** on your inner pot to ensure safe operation. You might need to add a couple of extra minutes to the pressure cooking time for the squash and apple to reach optimal tenderness if you significantly increase the volume.

Flavor Enhancements

• Spicier Kick: Add a pinch of cayenne pepper or a small amount of finely minced jalapeño (seeds removed for less heat) when sautéing the aromatics for a subtle warmth.
• Herbal Notes: Incorporate fresh herbs like sage or a bay leaf during the simmering phase for a deeper, more savory aroma. Remove the bay leaf before blending.
• Smoky Flavor: A tiny dash of smoked paprika can add a wonderful depth and complexity, particularly appealing if you’re making a vegetarian version.
• Touch of Sweetness: If your squash isn’t very sweet, or you prefer a sweeter soup, a drizzle of maple syrup or a teaspoon of brown sugar can be added at the end, just before blending.

Tools You’ll Need for This Recipe

To make this **Instant Pot acorn squash soup** a breeze, having the right equipment on hand is essential. Here’s a breakdown of the key tools:

The Instant Pot (or Electric Pressure Cooker)

• Your trusty Instant Pot or any other brand of electric pressure cooker is the star of this recipe. It’s what makes this soup so incredibly fast and easy, tenderizing the squash and apple to perfection in minutes. A 6-quart model is typically sufficient, but larger 8-quart or 10-quart models are great if you plan to double the recipe.

Essential Accessories

• Steamer Basket, Trivet, or Silicone Sling: You’ll need one of these to elevate the squash and apple above the water in the Instant Pot, allowing them to steam rather than boil directly. A trivet (often included with your Instant Pot) is perfectly functional. A silicone sling, as shown in some process photos, makes it incredibly easy to lift the cooked ingredients out of the pot.

Other Helpful Tools

• Sharp Chef’s Knife: Essential for safely and efficiently cutting the acorn squash and apple.
• Cutting Board: A sturdy cutting board is necessary for safe prep work.
• Large Spoon or Ice Cream Scoop: Ideal for easily scooping out the seeds from the squash and later for separating the cooked flesh from the skin.
• Immersion Blender: This is the easiest way to achieve a smooth and creamy soup directly in the Instant Pot. It saves on cleanup and transfers.
• Standard Blender: If you don’t have an immersion blender, a regular high-speed blender will work. You’ll need to blend the soup in batches, allowing it to cool slightly first, and exercising caution with hot liquids.
• Tongs: Useful for carefully removing the hot squash and apple from the Instant Pot after cooking.
• Measuring Cups and Spoons: For accurate ingredient measurements, ensuring consistent results.

Preparing Your Acorn Squash: A Simple Guide

Acorn squash can be notoriously tough to cut, but with the right technique, it becomes much safer and easier. Here’s the best way to prepare it for your **Instant Pot acorn squash soup**:

1. Stabilize the Squash: Place the acorn squash on a sturdy cutting board. Using a sharp, heavy chef’s knife, carefully slice off the very top (just below the stem) and the very bottom (at the tip). This creates two flat, stable surfaces, preventing the squash from rolling while you cut it further.
2. Halve the Squash: Stand the squash upright on one of its newly flattened ends. Carefully cut it in half lengthwise, from top to bottom, applying steady pressure. If the squash is particularly hard, you might need to rock the knife back and forth slightly or use a rubber mallet to gently tap the back of the knife for extra leverage, always keeping your fingers clear.
3. Remove Seeds and Fibers: Once halved, use a large spoon, ice cream scoop, or a sturdy metal spoon to scoop out all the stringy fibers and seeds from the center of each half. You want to leave behind a clean, smooth cavity.

At this point, your acorn squash is perfectly prepped and ready for the Instant Pot!

Step-by-Step: How to Make Instant Pot Acorn Squash Soup

Making this creamy **Instant Pot acorn squash soup** is surprisingly straightforward, thanks to the efficiency of pressure cooking. Follow these detailed steps for a perfect result every time:

Step 1: Prep & Pressure Cook Squash and Apple

1. Prepare Ingredients: Using a sharp knife, carefully cut the acorn squash in half and scoop out all the seeds and stringy bits. Peel and core the apple, then cut it in half.
2. Add Water to Instant Pot: Pour 1 cup of water into the bottom of your Instant Pot for a 6-quart model. If you’re using a larger 8-10 quart Instant Pot, use 1½ cups of water. This liquid is essential for creating the steam needed for pressure cooking.
3. Arrange Ingredients: Place a heat-safe steamer basket, trivet, or silicone sling into the bottom of the inner pot. Stack the prepared acorn squash halves and apple pieces inside, ensuring they are elevated above the water. If using a silicone sling, fasten its straps upwards before closing the lid; this will make lifting the cooked ingredients out much easier.
4. Pressure Cook: Secure the Instant Pot lid by twisting it closed and ensure the steam release valve is in the “Sealing” position. Set the pressure cooker to “Manual” or “Pressure Cook” on HIGH pressure for 6 minutes. The Instant Pot will take some time to build pressure before the 6-minute countdown begins.

Step 2: Sauté Aromatics

5. Remove Cooked Ingredients: Carefully remove the tender acorn squash and apple from the Instant Pot using tongs or the silicone sling handles. Set them aside on a plate or in a bowl to cool slightly. Drain and reserve the leftover cooking water from the pot – it will be used later to add flavor and thin the soup.
6. Sauté Onions and Garlic: Press the “Cancel” button on your Instant Pot, then select the “Sauté” function. Add the butter to the inner pot and allow it to melt until foamy. Add the chopped onion and cook for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the crushed garlic and sauté for just 1 minute more, until fragrant. Be careful not to burn the garlic.

Step 3: Combine & Simmer

7. Add Liquids and Spices: Pour in the chicken broth, the reserved cooking water from the squash, salt, ground cinnamon, and ground nutmeg. Stir everything together. Allow the mixture to heat through on the “Sauté” setting while you prepare the cooked squash.

Step 4: Transform into Soup

8. Scoop Squash Flesh: Once the squash has cooled enough to handle, use a large spoon or ice cream scoop to carefully separate the softened squash meat from its skin. The flesh should be very tender and easily scoopable. Discard the tough skins. Add the cooked acorn squash flesh and the tender apple pieces to the Instant Pot with the heated broth and spices.

Step 5: Blend to Perfection

9. Blend the Soup: Press “Cancel” to turn off the Sauté function. Pour in ½ cup of heavy cream or half-and-half. For the smoothest consistency, use an immersion blender directly in the pot to blend the soup until it’s thick and creamy. If using a regular blender, allow the soup to cool for 5-10 minutes, then carefully transfer it to the blender in batches. Blend until smooth, then return all batches to the Instant Pot.

Step 6: Finish & Serve

10. Garnish and Enjoy: Taste the soup and adjust seasonings if necessary. Ladle the warm, creamy **Instant Pot acorn squash soup** into bowls. Garnish with a few fresh thyme sprigs and a dash of freshly ground black pepper for an elegant finish. Enjoy warm with crusty bread, a side salad, or any of your favorite comforting accompaniments.

Tips for Instant Pot Newcomers

If you’re new to Instant Pot cooking, mastering the basics can unlock a world of quick and delicious meals, like this **acorn squash soup**. Here are a few foundational tips to ensure a smooth and successful cooking experience:

• Read Your Manual: Before anything else, familiarize yourself with your specific Instant Pot model’s manual. It contains crucial safety information and operating instructions unique to your device.
• The “Water Test”: Many Instant Pot users recommend performing an initial “water test.” This involves simply pressure cooking plain water for a few minutes. It helps you understand how your pot works (how it builds and releases pressure) and confirms that all components are functioning correctly before you attempt a full recipe.
• Understanding Pressure Release: The two main methods are Quick Release (QR) and Natural Pressure Release (NPR).
  • Quick Release (QR): Manually opening the steam release valve immediately after cooking to depressurize the pot rapidly. This is used for delicate foods that you don’t want to overcook (like vegetables). Be cautious of hot steam!
  • Natural Pressure Release (NPR): Allowing the pot to depressurize on its own, which can take anywhere from 10 to 30 minutes. This is ideal for meats, grains, or dishes where extra cooking time in residual heat is beneficial, or for foamy foods like beans and soup to prevent sputtering.
• The Sealing Ring: Always ensure your silicone sealing ring is properly inserted into the lid before cooking. A misplaced ring will prevent the pot from coming to pressure. It’s also a good idea to have a spare ring, as they can absorb odors over time.
• Don’t Overfill: Never fill your Instant Pot past the “Max Fill” line (usually 2/3 full, or 1/2 full for foods that expand like rice or beans, and in this case, soup ingredients). Overfilling can be dangerous and prevent proper cooking.
• “Burn” Message: If you see a “Burn” message, it usually means there isn’t enough liquid in the pot, or food is stuck to the bottom. Immediately turn off the pot, quick release the pressure, and check for scorching. Adding more liquid or deglazing the pot can help.

Serving Suggestions & Perfect Pairings

This comforting bowl of **Instant Pot acorn squash soup** is a star on its own, but it truly shines when paired with complementary flavors and textures. Its velvety richness and cozy, sweet-savory profile make it incredibly versatile. Here are some ideas to elevate your dining experience:

Hearty Accompaniments

• Crusty Bread: A classic pairing! Serve with warm, crusty bread like a rustic sourdough, a French baguette, or a savory garlic herb bread. It’s perfect for dipping and soaking up every last drop of the creamy soup. Check out more bread and soup recipes that are perfect for fall.
• Grilled Cheese or Crostini: A gourmet grilled cheese sandwich or cheesy crostini can turn this into a wonderfully satisfying meal.
• Warm Grains: For a heartier, more nutritious meal, serve alongside a warm grain such as quinoa, wild rice, or simple steamed brown rice. Their texture provides a nice contrast to the smoothness of the soup.
• Roasted Chickpeas or Croutons: Add a delightful crunch and extra protein by topping each bowl with crispy roasted chickpeas or homemade herbed croutons.

Fresh & Light Sides

• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing counterpoint to the rich soup.
• Roasted Vegetables: A medley of seasonal roasted vegetables like Brussels sprouts, asparagus, or green beans can add vibrant color and earthy flavors.

Garnish Ideas

• Fresh Herbs: Beyond thyme, fresh rosemary or chopped chives can add a burst of freshness.
• Swirl of Cream: A delicate swirl of heavy cream, crème fraîche, or even a dollop of plain Greek yogurt can add a sophisticated touch and extra creaminess.
• Sweet Drizzle: For those who enjoy a hint of extra sweetness, a drizzle of maple syrup or honey can be a delightful addition, especially when paired with a sprinkle of toasted pumpkin seeds.
• Spiced Nuts or Seeds: Toasted pumpkin seeds (pepitas) or sunflower seeds offer a pleasant textural contrast and a nutty flavor.
• Crispy Shallots: Thinly sliced shallots, fried until crispy, can add an elegant, savory crunch.

Meal Planning Ideas

• This soup also works wonderfully as an elegant starter for a larger fall or winter holiday meal. Pair it with a main course like roast chicken, a flavorful grain salad, or a seasonal vegetable tart for a well-rounded and impressive dinner spread. Its appealing color and comforting aroma make it a welcoming dish for guests.

Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying this **Instant Pot acorn squash soup**:

Do you peel acorn squash before cooking?

No, you do not *have* to peel acorn squash before cooking it in the Instant Pot for this soup. The pressure cooking process makes the skin very tender, and once blended, it becomes imperceptible, contributing to the soup’s overall texture and nutrients. If you were serving the squash roasted in halves, the tender skin would also be edible and quite delicious. However, for a super silky smooth soup, some prefer to scoop the flesh out of the skin after cooking, which is also very easy to do once the squash is tender.

How long does acorn squash last in the fridge?

Uncut, whole winter squash, including acorn squash, can last up to a month when stored in a cool (50 to 55°F or 10-13°C), dark cellar or pantry. However, once cut or cooked, acorn squash should be refrigerated. Cooked soup or cut squash halves will last approximately **two weeks** in the refrigerator if stored properly in an airtight container.

How should I store leftovers of this soup?

Allow the **Instant Pot acorn squash soup** to cool completely to room temperature before storing. Transfer any leftovers to an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 4 days. When reheating, you can warm it on the stovetop over low heat, stirring occasionally. If it has thickened too much in the fridge, add a splash of broth or water to reach your desired consistency. It also reheats well in the microwave; heat in 30-second intervals, stirring between each to ensure even warming.

Can I use a different type of squash?

Absolutely! This recipe is quite flexible. **Butternut squash** or kabocha squash are excellent substitutes for acorn squash. Both offer a similar sweet and nutty flavor profile and will yield a creamy, delicious soup. You might need to adjust the pressure cooking time slightly for these varieties; as they can be denser, an extra 2-3 minutes of cooking time might be beneficial to ensure they become perfectly tender.

Can I freeze this Instant Pot acorn squash soup?

Yes, this soup freezes beautifully! Allow the soup to cool completely before freezing. For best results, freeze in individual portions in freezer-safe airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat gently on the stovetop or in the microwave, adding a little extra broth or water if needed to adjust consistency.

Is this recipe gluten-free?

Yes, this **Instant Pot acorn squash soup** is naturally gluten-free as written, provided you use gluten-free chicken broth or stock. Most chicken broths are gluten-free, but it’s always a good idea to check the label if you have a severe sensitivity or allergy.

More Comforting Soup Recipes to Love

If you enjoyed this cozy Instant Pot acorn squash soup, you’ll love exploring these other comforting soup recipes perfect for chilly days:

• Cream of Jalapeño Soup
• Quick Tomato Soup Recipe with Canned Tomatoes
• Ultimate White Clam Chowder
• Instant Pot Sausage Tortellini Soup

If you tried this **Instant Pot acorn squash soup recipe** or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback is greatly appreciated!

Acorn Squash Instant Pot

By Renae Gerhardstein

Rating: 5 out of 5 stars (based on 25 votes)

Make acorn squash Instant Pot soup in just minutes! This easy recipe is rich, creamy, and perfect for a cozy fall side or light meal.

Print Recipe

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Course: Soup

Cuisine: American

Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Time to bring pot to pressure: 10 minutes

Total Time: 30 minutes

Calories: 170 kcal

Equipment

• Instant Pot – or other brand electric pressure cooker
• Steamer basket or trivet

Ingredients

• 2 whole acorn squash, cut in half and seeds removed
• 1 medium apple, peeled, cored, and cut in half (See Notes for apple varieties)
• 1-1½ cups water
• 2 tablespoons butter
• ¼ cup chopped onion
• 2 cloves crushed garlic
• 3 cups chicken broth or stock, low sodium
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup heavy cream or half-n-half
• 2 sprigs fresh thyme for garnish (optional)

Instructions

1. Pour 1 cup of water into the bottom of the pressure cooker pot (1½ cups for 8-10 quart pots). Add the trivet or sling (optional) to the bottom and stack the cut acorn squash and apple inside the pot. Secure the Instant Pot lid by twisting it closed and ensure the steam release valve is set to “Sealing”. Set the pressure cooker to high pressure for 6 minutes.
2. Once the pressure cooking cycle is complete, use the quick-release method (twisting or pressing the pressure release lever or button). Carefully remove the acorn squash and apples with tongs and set them aside on a plate or bowl. Drain and reserve the leftover cooking water for later.
3. Press “Cancel” and set the Instant Pot to “Sauté”. Melt the butter until foamy, then add the chopped onions. Cook for 3-5 minutes, until lightly golden and translucent. Add the crushed garlic and sauté for 1 minute until fragrant.
4. Stir in the chicken broth, reserved cooking water, salt, cinnamon, and nutmeg into the pressure cooker pot. Let the mixture heat on “Sauté” in the Instant Pot while you prepare the squash.
5. Carefully scoop the softened squash meat from the skin using a large spoon or ice cream scoop, or simply peel the skin off. Discard the skins. Add the cooked squash flesh and apple to the pressure cooker pot.
6. Press the “Cancel” button. Stir in ½ cup of heavy cream to the soup. Use an immersion blender (refer to Notes below on using a standard blender) to blend the squash soup until thick and creamy. Garnish with fresh thyme and a pinch of ground pepper before serving.

Video

Notes

• Preferred apple varieties for this recipe include Red Delicious, Golden Delicious, Pink Lady, or McIntosh for their balance of sweetness and tartness.
• To use a standard blender to mix the acorn soup: Let the soup cool for 5-10 minutes. Carefully add the soup to a blender in batches, filling it no more than halfway. Remove the center cap from the blender lid and cover the opening with a kitchen towel to allow steam to escape. Blend until thick and creamy. Use caution when removing the lid as hot soup can create pressure inside the blender.
• If using a silicone sling, fasten the straps before pressure cooking so it is easy to lift out afterward.

Recipe Variations:

• You can substitute **butternut squash** or kabocha squash in this recipe when acorn squash is unavailable. You might need to add an extra 2-3 minutes to the pressure cooking time.
• Swap the chicken broth or stock with vegetable broth to prepare a **vegetarian** squash soup recipe.
• To make this a **dairy-free and vegan** dish, use your preferred plant-based butter (or oil) and vegetable stock. Substitute heavy cream with unsweetened full-fat coconut milk or cashew cream.
• This **acorn squash soup Instant Pot recipe** can be doubled for 8-quart or 10-quart electric pressure cookers. Just be sure not to exceed the fill line on the inner pot.

Storing Instructions:

• Uncut winter squash lasts up to a month in a cool, dark place. Cut or cooked acorn squash should be refrigerated.
• Let the soup cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze in individual portions for up to 2-3 months.
• Reheat on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of broth or water. It also reheats well in the microwave—just heat in 30-second intervals, stirring in between.

Nutrition

Serving: 1 serving | Calories: 170kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1290mg | Potassium: 287mg | Fiber: 2g | Sugar: 6g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg

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