Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is a creamy, flavorful dish that wraps you in warmth with every spoonful. The sweet, nutty flavor of butternut squash blends beautifully with aromatic garlic and onion, while coconut milk adds a luxurious creaminess. Perfect for chilly evenings or cozy gatherings, this soup is not only easy to make but also packed with nutrients. Serve it as a hearty starter or a satisfying main course alongside crusty bread for an unforgettable meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp cinnamon
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Set your Instant Pot to 'Sauté.' Add olive oil, chopped onion, and minced garlic; sauté until onions are translucent (about 5 minutes).
- Add cubed butternut squash and stir to combine with aromatics.
- Pour in vegetable broth and sprinkle with salt, pepper, and cinnamon.
- Secure the lid and set to 'Manual' high pressure for 10 minutes.
- Once done, carefully release pressure using the quick-release method. Blend soup until smooth using an immersion blender or transfer to a regular blender.
- Stir in coconut milk; adjust seasoning if needed. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor depth, roast the butternut squash before adding it to the soup. - Experiment with spices like nutmeg or ginger for unique variations. - Leftovers can be stored in an airtight container for up to five days.