5 from 20 votes
instant pot butternut squash soup served in black bowl with spoon
Instant Pot Butternut Squash Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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.
Course: soups
Cuisine: American
Keyword: butternut squash, soup, instant pot recipes
Servings: 4 people
Calories: 252 kcal
Ingredients
  • 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 - Peel skin on butternut squash. Cut into half through the middle. Scrape out the seeds. Cut lengthwise slices, stack all the slices together and make crosswise cuts to make cubes.
  1. Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
  2. Add salt and pepper to taste.
  3. Pour vegetable stock into the pot.
  4. Cover the lid, ensure the pressure valve is in SEALING position.
  5. Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
  6. Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
  7. Open lid, add coconut milk.
  8. Remove sage leaves if you don’t like, I left it on.
  9. 10. Using immersion blender, blend soup into smooth velvety texture.
  10. 11. Ladle out soup into individual serving bowls.
  11. 12. Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
  12. 13. Serve warm with crusty bread on the side.
Nutrition Facts
Instant Pot Butternut Squash Soup
Amount Per Serving (0 g)
Calories 252 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 744mg 31%
Potassium 1063mg 30%
Total Carbohydrates 42g 14%
Dietary Fiber 7g 28%
Sugars 14g
Protein 4g 8%
Vitamin A 477.3%
Vitamin C 105%
Calcium 13.7%
Iron 19.5%
* Percent Daily Values are based on a 2000 calorie diet.