Instant Pot Butternut Squash Soup
Tressa Jamil
When you want dinner that's ready in a flash, make Instant Pot butternut squash soup your go-to; it's a perfect balance of savory and sweet.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine American
Servings 4 Servings
Calories 69 kcal
1 tablespoon coconut oil 1 medium butternut squash, peeled, seeded, and coarsely diced 1 medium carrot, peeled and coarsely diced 1 medium white onion, coarsely diced 4 cloves garlic, crushed 2 cups vegetable broth 1 teaspoon turmeric 1 teaspoon smoked paprika 1 teaspoon cayenne pepper 1 teaspoon kosher salt ½ teaspoon white pepper ½ teaspoon dried rubbed sage 1 can coconut milk, full-fat
Warm coconut oil in the Instant Pot on saute mode. Then, add butternut squash, carrot, onion, and garlic cloves. Season the vegetables with turmeric, smoked paprika, cayenne, salt, white pepper, and rubbed sage. Saute for another 1-2 minutes.
Stir in the vegetable broth. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes, followed by a 10-minute natural release.
Use an immersion blender to puree until smooth. You can also transfer the mixture to a blender if you prefer. Add the coconut milk and stir to combine. Garnish with toasted pepitas and serve with warm bread.
Expert Tips:
Cut the vegetables the same size to ensure they cook at the same rate.
If you're super short on time, skip sautéing the vegetables and throw all the ingredients in the Instant Pot.
How to Prepare Butternut Squash for the Soup:
Cut off the ends and peel the skin using a vegetable peeler.
Slice the squash in half and use a spoon to scoop out the seeds.
Cut the squash into 1-inch cubes using a sharp knife.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Serving: 1 Bowl | Calories: 69 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 3 g | Sodium: 589 mg | Fiber: 2 g | Sugar: 5 g