Instant Pot Butternut Squash Soup Recipe

Name: Instant Pot Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 38 min
Yield: 10 Servings
Ingredients: 1 Tablespoon olive oil; 1 medium yellow onion; 2 celery stalks; 1 large carrot; 1 green apple; 4 cloves garlic; 3 cups vegetable stock; 2 pounds about 7 cups butternut squash, cubes; 1 teaspoon salt; ½ teaspoon ground black pepper; 2 teaspoons thyme; 1 teaspoon curry powder; ½ teaspoon nutmeg; 1 cup full fat coconut milk; Fresh parsley or sage; Roasted pumpkin seeds for garnish

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time:
20 mins
Total Time
38 mins
Servings
10 Servings
Calories
106 kcal
Course
Soup
Cuisine
American

Instant Pot Butternut Squash Soup Recipe

Isaac Gonzales

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 Tablespoon olive oil
1 medium yellow onion chopped
2 celery stalks chopped
1 large carrot chopped
1 green apple cored and chopped
4 cloves garlic chopped
3 cups vegetable stock can use chicken stock if not vegan
2 pounds about 7 cups butternut squash, cubes
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons thyme
1 teaspoon curry powder
½ teaspoon nutmeg
1 cup full fat coconut milk
Fresh parsley or sage chopped for garnish optional
Roasted pumpkin seeds for garnish optional

Add to Shopping List

Instructions

Press the Sauté button on Instant Pot. When hot, add olive oil.
Add in onion and celery and cook until soft, about 5 minutes.
Next, add in the carrot, apple, and garlic. Sauté for 3 minutes more.
Stir in the broth, butternut squash, salt, pepper and seasonings.
Close and lock lid, making sure the vent is sealed. Press the Manual button and set for 8 minutes.
When Instant Pot beeps done, turn off Keep Warm. Do a quick release. Open the lid and stir in the coconut milk.
Use an immersion blender to blend up soup to desired consistency. (Alternatively, you can use a blender. You may have to work in batches.)
Turn Keep Warm mode back on. Taste test soup and adjust salt as desired. Serve immediately or Keep Warm for up to 30 minutes.
Ladle into bowls and garnish with fresh herbs and/or roasted pumpkin seeds if desired.

Nutrition Information

Show Details

Serving 1g Calories 106kcal (5%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Sodium 433mg (18%) Fiber 2g (8%) Sugar 4g (8%)