Description
A creamy and comforting Instant Pot Butternut Squash Soup made with tender squash, aromatic spices, and rich coconut milk. This easy recipe combines butternut squash, carrot, potato, and warming spices for a flavorful, healthy soup ready in under 30 minutes using the Instant Pot.
Ingredients
Scale
Squash and Vegetables
- 4 pounds butternut squash, peeled, seeded, & cut into pieces
- 1/2 medium onion, chopped
- 1 large carrot, peeled & sliced
- 1 large Russet potato, peeled & diced
- 3 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cups chicken or vegetable broth
- 1 (5.4 ounce) can coconut milk (full fat recommended)
Spices & Seasonings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste (recommended at least 1/2 teaspoon salt)
Instructions
- Prep the Vegetables: Prep your squash by cutting it into roughly 1.5″ pieces. Peel the butternut squash by cutting it into quarters and slicing off the thick skin with a knife. Chop the onion, peel and slice the carrot, and peel and dice the potato.
- Sauté Aromatics: Turn on the Instant Pot to the sauté setting. Add the olive oil, butter, and chopped onion to the pot. Cook, stirring occasionally, for about 5 minutes until the onion is soft and translucent.
- Add Ingredients and Pressure Cook: Add the minced garlic, broth, ground cinnamon, ground nutmeg, sliced carrot, diced potato, and butternut squash pieces to the Instant Pot. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. It will take 10-15 minutes to reach pressure before the timer starts.
- Release Pressure: When cooking is complete, either perform a quick pressure release immediately or allow the pressure to release naturally, depending on your preference.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. If using a regular blender, carefully transfer soup in batches and blend until creamy. Let the soup cool slightly if needed to avoid splattering.
- Finish and Season: Stir the full-fat coconut milk into the blended soup until fully incorporated. Season with salt and pepper to taste, using at least 1/2 teaspoon salt for balanced flavor. Serve hot.
Notes
- Peeling butternut squash with a knife after cutting into quarters works better than using a peeler due to its thick skin.
- You can use either chicken or vegetable broth for a vegetarian version.
- Full-fat coconut milk adds richness and creaminess; light coconut milk will reduce the richness.
- Adjust seasoning according to taste; the soup benefits from a generous amount of salt and pepper.
- Be careful when blending hot soup to avoid burns; let it cool slightly or blend in small batches.
