Instant Pot Butternut Squash Soup

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This Instant Pot Butternut Squash Soup is creamy and flavorful. Loaded with fall flavors and ready in under 30 minutes. Naturally gluten-free and vegan, it is perfect bowl of comfort for cooler days!

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What You Need

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Cube butternut squash: Cut in half crosswise, peel with a peeler and trim the ends. Cut the bottom part in half, scoop out seeds with a tablespoon and cube.

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Cook: Add squash, onion, coconut milk, broth, and spices to Instant Pot. Press manual setting and cook on high pressure for 10 minutes.

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Puree: Puree soup with an immersion blender into cream consistency and voila. Grab a spoon and cozy up with a bowl of delicious soup!

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Cut recipe in half (3 quart Instant Pot): The great thing is the cook time remains the same. Double the recipe: Double recipe in 8 quart Instant Pot.

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Store

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Swipe up for the full recipe!

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More Instant Pot Soup Recipes

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Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is creamy and flavorful. Loaded with fall flavors and ready in under 30 minutes. Naturally gluten-free and vegan, it is perfect bowl of comfort for cooler days!

What You Need

Cube butternut squash: Cut in half crosswise, peel with a peeler and trim the ends. Cut the bottom part in half, scoop out seeds with a tablespoon and cube.

1.

Cook: Add squash, onion, coconut milk, broth, and spices to Instant Pot. Press manual setting and cook on high pressure for 10 minutes.

2.

Puree: Puree soup with an immersion blender into cream consistency and voila. Grab a spoon and cozy up with a bowl of delicious soup!

3.

Cut recipe in half (3 quart Instant Pot): The great thing is the cook time remains the same. Double the recipe: Double recipe in 8 quart Instant Pot.

Tips:

Store

Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days. Freeze up to 3 months.

Swipe up for the full recipe!

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Full recipe at iFoodReal.com