Instant Pot Butternut Squash Soup
Quick, easy, and creamy Instant Pot Butternut Squash Soup ready in under 30 minutes! Naturally gluten-free and vegan, a family favorite.
Servings: 4 servings
Calories: 410kcal
Ingredients
- 3 lbs butternut squash peeled and cut into 2" cubes (9 cups)
- 1 large onion coarsely chopped
- 15 oz can coconut milk full fat
- 2 cups vegetable broth low sodium
- 1/2 tsp curry powder
- 1/2 tsp thyme dried
- 1/4 tsp ginger dried
- 1 tsp salt
- Ground black pepper to taste
Instructions
- In Instant Pot, add butternut squash, onion, coconut milk, broth, curry powder, thyme, ginger, salt and pepper.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 10 minutes.
- After display beeps and says OFF, soup is ready. Do Quick Release by turning pressure valve to Venting position. Open the lid and puree butternut squash soup with an immersion blender.
- Serve hot with whole grain toast and pumpkin seeds.
Notes
- Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- You can substitute coconut milk with regular or almond milk but do not add it to Instant Pot to cook. Instead add 1 cup before pureeing.
- Cut recipe in half (3 quart Instant Pot): The great thing is cook time remains the same.
- Double the recipe: Only in 8 quart or 10 quart Instant Pot. Be careful not to fill over 2/3 max fill line.
Nutrition
Serving: 1.5cups | Calories: 410kcal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 23g | Sodium: 612mg | Fiber: 10g | Sugar: 12g