If you’ve never tried making acorn squash Instant Pot style, you’re about to discover your new favorite soup shortcut! This rich, velvety soup gets its cozy flavor from roasted squash, tender apples, and warm spices—all pressure cooked to perfection. The result is a comforting bowl that tastes like it simmered all day, but is actually ready in under 30 minutes! Once you see how easy it is to make acorn squash soup (Instant Pot recipe), you’ll be adding this recipe to your fall and winter dinner rotation in no time.
Mastering how to cook acorn squash in Instant Pot makes soup season easier and more flavorful. Using acorn squash in Instant Pot brings out its natural sweetness while creating a velvety texture—no roasting or babysitting needed. The pressure cooker takes care of the work, so you can focus on blending bold spices and brothy depth into every bite.
This cozy dish pairs beautifully with a slice of buttered sourdough or a fresh fall salad. You’ll love having this seasonal soup on hand for quick lunches, easy dinners, or whenever you’re in the mood for something warm and nourishing.
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Why We Love This Acorn Squash in Instant Pot
- Hearty enough to be a main course soup.
Though it isn’t as hearty as easy chili recipe stovetop version or stew, this apple and acorn squash soup is surprisingly filling! It’s great to have by itself as a light dish or serve on the side with things like smoked turkey legs or an Instant Pot pork tenderloin for a comforting fall meal. - An easy 30-minute meal!
From start to finish, including prep time and pressure-building time. It’s ideal for those busy weeknights when you want to feed the family something satisfying, but don’t have a lot of time or energy! - No roasting is required.
With a thick rind, acorn squash usually requires a long roast in the oven to soften it, making the Instant Pot ideal for cooking whole acorn squash.
Ingredient Notes and Substitutions
- Acorn squash: You want a small to medium size. If it’s too large, it may not fit completely into your Instant Pot
- Apple: Use sweet apples with just a hint of tartness, such as Golden Delicious or Fuji – This creates a rich and creamy soup with just a hint of sweetness.
- Butter: This also provides a rich, creaminess. We suggest using unsalted butter to keep the overall sodium down.
- Chicken broth or stock; Low sodium is ideal for controlling the amount of salt in the soup. But if you prefer a stronger chicken flavor, you can use regular chicken broth or stock instead.
- Spices: Use salt, freshly ground cinnamon, and nutmeg for the best flavor. Be careful not to add too much as these spices can quickly overpower the soup.
Recipe Variations
- You can substitute butternut squash in this recipe when acorn squash is unavailable to make a butternut squash soup. Or use a mix of both acorn and butternut squash for a large batch of fall harvest soup.
- 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 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.
Equipment Used in this Recipe
- Instant Pot – or other brand electric pressure cooker
- Steamer basket, trivet, or sling
How to Cut an Acorn Squash
The best way to cut an acorn squash is to first cut off the top (underneath the stem) and bottom (at the tip) so you have a flat top and bottom. Then cut in half and remove the seeds.
How to Cook Acorn Squash in Instant Pot
- Prep the squash and apple.
Use a sharp knife to carefully cut the acorn squash in half and scoop out the seeds. Peel and core the apple, then cut it in half. - Pressure cook the squash.
Pour water into the bottom of your Instant Pot (1 cup for 6-quart, 1½ cups for 8-10 quart). - Use a steamer basket, trivet, or sling to hold the ingredients in place.
Pour in water first, then place a heat-safe holder of your choice in the bottom. We use a sling, but a trivet works just as well. Then, stack the cut acorn squash and apple inside the pot.
🎯 TFN Pro Tip
If using a silicone sling, like shown, fasten the straps before pressure cooking so it is easy to lift out afterward.
- Sauté the aromatics.
Remove the squash and apple with tongs and set aside to cool slightly. Press “Cancel,” then switch the Instant Pot to “Sauté.” Add the butter to melt, followed by the onion. Cook until the onion is soft and translucent, then stir in the garlic for 1 minute. - Add broth and spices.
Pour in chicken broth, reserved cooking water, salt, cinnamon, and nutmeg. Let the mixture heat while you prepare the squash. - Carefully scoop the softened squash meat from the skin.
We recommend using a large spoon or ice cream scoop to do this. Discard the skins and add the cooked acorn squash and apple to the pot.
- Blend the soup in batches.
If you’re using a regular blender, allow the winter squash soup to cool for 5-10 minutes, then carefully add it to the blender. You’ll need to puree the mixture in batches. Blend the squash soup until thick and creamy. - Serve.
Garnish the acorn squash in Instant Pot with thyme and a dash of pepper. Enjoy warm with crusty bread or alongside a salad for a comforting and flavorful side dish.
🎯 TFN Pro Tip
Use caution when removing the blender lid, as hot soup can create pressure inside the blender.
🎯 New to Instant Pot Cooking?
Read How to Use the Instant Pot first! Then, Instant Pot tips is a great resource for new owners and seasoned IP-ers alike!
Serving Suggestions
This comforting bowl of acorn squash Instant Pot soup pairs beautifully with a variety of sides that balance its velvety texture and cozy flavor. For a heartier meal, serve it alongside a warm grain like quinoa, wild rice, or simple steamed rice. These options help round out the dish and add a nice contrast to the creamy soup.
To add some plant-based protein, top each bowl with crispy roasted chickpeas for a bit of crunch. You can also sauté shallots and drizzle them over the soup with a swirl of honey for a touch of sweetness. For a more savory variation, garnish with fresh rosemary or serve with a side of warm sourdough or garlic herb bread.
This soup also works well as a starter for a larger fall or winter meal—pair it with roast chicken, a grain salad, or a seasonal veggie medley for a well-rounded dinner.
Recipe FAQs
It’s a delicious part of the squash. The trick is that you need to roast it until it’s tender or it will be too tough to eat. However, once roasted and tender, acorn squash skin is edible and yummy so no need to peel it!
Winter squash will last up to a month in a cool (50 to 55 F) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated.
Let the soup cool completely, then store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For longer storage, freeze in individual portions for easy reheating.
Yes! Butternut or kabocha squash can be used in place of acorn squash. Just adjust the pressure cooking time slightly, as these squash varieties are denser and may need an extra 2–3 minutes.
More Comforting Soups To Love…
- Jalapeno Pepper Soup
- Quick Tomato Soup Recipe with Canned Tomatoes
- White Clam Chowder
- Instant Pot Sausage Tortellini Soup
If you tried this recipe on how to cook acorn squash in Instant Pot or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Acorn Squash Instant Pot
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
- 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
- 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. Set pressure cooker to high pressure for 6 minutes.
- Use the quick-release method (twisting or pressing the pressure release lever or button) once the pressure cooking cycle is complete. Carefully remove the acorn squash and apples with tongs and set them aside on a plate or bowl. Drain and reserve the leftover water for later.
- Press cancel and set the Instant Pot to saute. Melt the butter until foamy, then add the onions. Cook 3-5 minutes, until lightly golden and translucent. Add the garlic and saute for 1 minute.
- Stir in chicken broth, reserved water, salt, cinnamon, and nutmeg in the pressure cooker pot. Let the mixture heat on saute in the Instant Pot while you prepare the squash.
- Carefully scoop the softened squash meat from the skin using a large spoon or ice cream scoop or peel the skin off. Discard skins. Add squash to the pressure cooker pot. Press the cancel button, and set it to high pressure for 5 minutes.
- When the pressure cooking is complete, use the quick-release method. Stir in 1/2 cup of heavy cream to the soup. Use an immersion blender (see notes below on using a blender) to blend the squash soup until thick and creamy. Garnish with thyme and a pinch of ground pepper before serving.
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Notes
- You can substitute butternut squash in this recipe when acorn squash is unavailable to make a butternut squash soup. Or use a mix of both acorn and butternut squash for a large batch of fall harvest soup.
- 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 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.
- Preferred apples for this recipe are Red Delicious, Golden Delicious, Pink Lady, or Mcintosh
- To use a blender to mix the acorn soup: let the soup cool for 5-10 minutes, then carefully add the soup to a blender and blend in batches. Use caution when removing the lid as hot soup can create pressure inside the blender.
- If using a silicone sling, like shown, fasten the straps before pressure cooking so it is easy to lift out afterward.
- Use caution when removing the blender lid, as hot soup can create pressure inside the blender.
- Read How to Use the Instant Pot first! Then, Instant Pot tips is a great resource for new owners and seasoned IP-ers alike!
- Winter squash will last up to a month in a cool (50 to 55 F) dark cellar or storage area, but only about two weeks in the refrigerator.
- Ideally, only cut or cooked acorn squash should be refrigerated.
- Let the soup cool completely, then store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For longer storage, freeze in individual portions for easy reheating.
- 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
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Kathleen says
This creamy, smooth, hearty, comforting and fabulous acorn squash soup looks fantastic.