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!

Butternut squash Onion Coconut milk Vegetable broth Curry powder Thyme Ginger Salt Ground black pepper

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.


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


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


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.



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.

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