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Instant Pot Butternut Squash Soup

butternut squash soup recipe
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★★★★★

5 from 12 reviews

Instant Pot Butternut Squash Soup is the ultimate fall soup that’s ready in 30 minutes! Warmly spiced butternut squash simmers away in the pressure cooker for a wholesome, cozy and comforting meal. Vegan, paleo and Whole30® compliant.

Ingredients

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

Instructions

Instant Pot

  1. Prep winter squash: 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. Pressure cook: Place oil, onion and garlic in the bottom of the inner pot of the Instant Pot and use sauté function. Add butternut squash, apples (can omit if you’d like), spices and 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 the vent with a tea towel and “quick release” the pressure.
  3. Puree: Allow the squash mixture to cool for 10 minutes. Then, 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 coconut milk. Check consistency / thickness preference before adding the remaining amount. Ladle into soup bowls, top with your favorite toppings and enjoy!

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. Cook: Set a heavy bottom pot or stock pot over medium high heat. Add the oil, chopped onion and garlic; sauté about 3-4 minutes, or until fragrant. Add chopped butternut squash, apples, spices vegetable broth and coconut milk. Bring to a boil, then reduce to simmer for about 15-20 minutes, or until squash is tender.
  3. Blend: Remove from heat and allow to cool for 10 minutes before pureeing. Puree the soup with an immersion blender or regular blender. Make sure to be extra careful as the ingredients are very hot! Also make sure your blender can handle hot liquids. Once you puree the soup, it’s ready to be enjoyed. (If using a blender, feel free to pour soup back into pot.)

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 do not have to peel the butternut squash, but the soup will not be as smooth.

Storage: Allow the soup to cool before storing. Leftover soup will keep in an airtight container in the fridge for up to 1 week.

Meal Prep: Ladle into individual meal prep containers and store in the fridge. Reheat in 30-second increments in the microwave or in a small saucepan over medium heat on the stove.

Freezer: Cool completely, then store the squash soup in freezer safe containers for up to 3 months. Thaw overnight in the fridge.

Nutrition

Keywords: butternut squash soup recipe, instant pot squash soup, pressure cooker butternut squash soup

Find it online: https://www.fitmittenkitchen.com/butternut-squash-soup-recipe/