Instant Pot Butternut Squash Soup

Instant pot butternut squash soup is velvety smooth soup, perfect for lunch or dinner. It’s a great winter meal with crusty bread. 

Why does this recipe work

• No fancy ingredients
• It’s got all wonderful fall flavors
• It’s perfect winter soup to warm you up
• It’s totally healthy
• It’s vegan, gluten free, diary free and oil free
• It’s dump-it-all-at-once-cook kinda of soup
• It’s very fast to make( 10 minutes on instant pot)
• It’s got mild spice kick to it
• It’s a great make-ahead soup
• Wonderful way to use up butternut squash from your kitchen
• You can make it large batches and it’s easy to freeze

Instant Pot Butternut Squash Ingredients

Simple basic ingredients is all you need –

Butternut squash

Granny smith apples

Onions

Carrots

Celery

Red bell peppers

Garlic

Ginger

Coconut milk

Vegetable stock

Salt and pepper to taste

More soup recipe inspirations for you –

Roasted Tomato Basil Soup 

Sriracha Spicy Ramen Noodles Soup

Creamy Cauliflower Soup

Thai Pumpkin Soup

Why I choose to make butternut squash soup in instant pot

Instant pot has gotten a lot of buzz lately. And why not! It’s a versatile multi-cooker that can do the job of a pressure cooker, slow cooker, rice cooker, steamer, and more. It also saves you counter space and money.

The pressure cook features allow it to cook everything so much faster and saves so much time. You also don’t have to physically stand next to it to keep a watch.

Most of the instant pot recipes are dump-in-all-at-once-and-cook types. This instant pot butternut squash recipe is just that.

Dump all soup ingredients (except for coconut milk) at once and cook in pressure cook setting for about 7-10 minutes, that otherwise would take 45 minutes.

If you want to enhance flavor of this soup a little more, you can saute onions and garlic first until they begin to brown and then add in all other ingredients, pour in broth, cover and close lid and cook for 7 minutes in HIGH PRESSURE setting.

Another reason you have to make this soup in instant pot is you can keep it warm (using keep warm setting) for couple of hours even after soup is done. Make it couple of hours before dinner time and set it on KEEP WARM mode. All you’ll need is buttery crusty warm bread for dunking.

Step-by-step instructions

Dump all ingredients(except coconut milk) into instant pot.

Add vegetable broth and seasoning as per taste.

Cook on high pressure for 10 minutes. Please note, instant pot will take a few minutes to build up pressure and then the cooking time starts.

Once cooking time is over, quick release the pressure by turning valve into VENTING mode.

Open lid.

Add coconut milk into the pot.

Using immersion blender, blend all ingredients until smooth.

Check for seasoning and add if required.

Select KEEP WARM setting to soup warm until ready to serve.

Pour into individual serving bowls.

Garnish and serve with warm buttery crusty bread.

Love instant pot recipes? Check out our other favorite instant pot recipes –

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5 from 32 votes

Instant Pot Butternut Squash Soup

Jyothi Rajesh

Instant pot butternut squash soup is velvety smooth soup, perfect for lunch or dinner. It’s a great winter meal with crusty bread. This soup is vegan, naturally gluten free and has extra kick from red bell peppers and curry powder. It only takes minutes in your instant pot to get this soup ready.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course soups

Cuisine American

Servings 4 people

Calories 252

Ingredients

  

1x2x3x

• ▢ 1 butternut squash about 2 pound, Peeled and chopped into cubes
• ▢ 1 carrot cut into chunks
• ▢ 1 Granny Smith apples diced
• ▢ 2 white onions diced
• ▢ ½ cup celery rib chopped small
• ▢ 1 red bell peppers diced
• ▢ 6 cloves garlic
• ▢ 1 inch ginger chopped (I skipped this)
• ▢ 4-5 sage leaves
• ▢ 2 ½ teaspoon curry powder or use cayenne pepper
• ▢ Salt to taste
• ▢ Pepper to taste
• ▢ 3 cups vegetable stock
• ▢ ¾ cup thick coconut milk

To serve

• ▢ Few teaspoons of coconut milk to drizzle or swirl
• ▢ Sunflower seeds
• ▢ Dried cranberries
• ▢ Thyme

Instructions

 

• How to cut butternut squash – Check this post to know how to cut butternut squash.
• Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
• Add salt and pepper to taste.
• Pour vegetable stock into the pot.
• Cover the lid, ensure the pressure valve is in SEALING position.
• Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
• Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
• Open lid, add coconut milk.
• Remove sage leaves if you don’t like, I left it on.
• Using immersion blender, blend soup into smooth velvety texture.
• Ladle out soup into individual serving bowls.
• Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
• Serve warm with crusty bread on the side.

Video

Notes

1. To enhance flavor of this soup – saute onions and garlic until they begin to brown and then add rest of the ingredients, pour in broth, cover and close lid and cook.
2. If you don’t like curry powder flavor, use cayenne or even smoked paprika. Also adjust the quantity as per your spice tolerance levels.

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 0gCalories: 252kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 8gCholesterol: 0mgSodium: 744mgPotassium: 1063mgFiber: 7gSugar: 14gVitamin A: 23865IUVitamin C: 86.6mgCalcium: 137mgIron: 3.5mg

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