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How to Make...

Creamy Butternut Squash Soup {Instant Pot & Stovetop}

Creamy Instant Pot Butternut Squash Soup! This recipe is so simple and ready in about 30 minutes! Instructions for stovetop included!

  • Prep Time: 15 minutes minutes
  • Cook Time: 10 minutes
  • Total Time: 49 minute
  • Yield: 8 servings 1x
  • Scale:

Ingredients

  • 1 medium butternut squash (weighed at about 3.5lbs)
  • 1/2 TBSP cooking oil (avocado, sunflower, etc.)
  • 1 small yellow onion, diced
  • 1 large clove garlic, minced
  • 1 medium apple*, chopped (I used Golden Delicious)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cayenne pepper
  • 2 cups vegetable broth
  • 3/4 cup canned coconut milk (I like full-fat best here)

Instructions

Instant Pot

  1. Prepare butternut squash by peeling the butternut squash (go around twice with a vegetable peeler), scooping out the seeds and cutting into about 2” cubes. Set aside.
  2. Place chopped onion and garlic in bottom of Instant Pot (or in grill pan on stovetop) and use sauté function. Then add butternut squash, apples (can omit if you’d like), sprinkle on spices and pour in vegetable broth. Stir, secure lid and make sure vent is in the “sealing” position. Set Instant Pot to manual mode and cook on high pressure for 10 minutes. Then cover vent with tea towel and “quick release” the pressure.
  3. Puree the soup: First allow the mixture to cool for 10 minutes. Then you’ll puree. You can use an immersion blender  by placing the blender right into your pot or work in batches using a blender. Make sure to be extra careful as the ingredients are very hot! Also make sure your blender can handle hot liquids. As you blend the soup, add about 1/2 cup of  coconut milk. Check consistency /thickness preference before adding the remaining amount. 

Stovetop Instructions

  1. Prepare butternut squash by peeling the butternut squash (go around twice with a vegetable peeler), scooping out the seeds and cutting into about 2” cubes; set aside. 
  2. Meanwhile over medium-high heat in heavy bottom pot or stock pot, add about 1/2 tablespoon oil, chopped onion and garlic; sauté about 3-4 minutes, or until fragrant. Add apples, chopped butternut squash, vegetable broth and coconut milk. Bring to a boil then reduce to simmer for about 15-20 minutes, or until squash is tender.
  3. Puree the soup: You can use an immersion blender  by placing the blender right into your pot or work in batches using a blender. Make sure to be extra careful as the ingredients are very hot! Also make sure your blender can handle hot liquids. Remove pot and place on stovetop for 10 minutes before pureeing. Once you puree the soup, it’s ready to be enjoyed. (If using a blender, feel free to pour soup back into pot.)

This butternut squash soup is a lovely side dish to any holiday menu, delicious with salad, bread, etc. Enjoy! 

Allow the soup to cool before storing.

Recipes Notes:

Feel free to omit the apple if you’d like. It adds a hint of extra flavor but if you don’t have any on hand, I wouldn’t worry about it. Also, you can leave skin or peel.

Nutrition Information:

  • Serving Size: 1/8th
  • Calories: 183
  • Sugar: 21
  • Sodium: 347mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg