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–+ servings
A bowl of creamy butternut squash soup topped with a swirl of coconut milk and pumpkin seeds.
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5 from 2 votes

Instant Pot Butternut Squash Soup

Instant pot butternut squash soup that is quick and easy to make. It's the perfect vegan soup for winter, fall, or any time of year really. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main, side, Soup
Cuisine: American
Diet: Vegan
Servings: 8 cups
Calories: 175kcal
Author: Rae Aflatooni

Equipment

Ingredients

  • 5 cups butternut squash cut in half lengthwise and widthwise (remove seeds)
  • 1 large yellow onion peeled then halved
  • 3 carrots peeled and chopped in half or thirds
  • 1 13.5 ounce can coconut milk full fat
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon coriander
  • 1/2 teaspoon curry powder
US Customary - Metric

Instructions

  • Place a trivet and steamer basket into the pressure cooker and add 1 1/2 cups water, squash, carrots, and onion. Close, seal, and set Instant Pot to manual HIGH pressure and cook for 10 minutes.
  • Natural release for 10 minutes, then release the remaining pressure.
  • Remove the lid and let sit for a few minutes before handling. (Remember, things are very hot!) Then, carefully remove trivet with squash, carrots, and onion on it. (Leave the water.)
  • Scoop squash flesh away from the skin with a spoon. (Compost the skin.)
  • Add squash, carrots, and onion back into Instant Pot along with all remaining ingredients including the leftover water from the steaming process.
  • Cook on low heat (with the lid off) for about 5 minutes.
  • Blend all of the ingredients with an immersion blender until well combined and smooth.
  • Serve with coconut milk drizzle and squash seeds on top.

Video

Notes

Do you leave the skin on butternut squash for soup?
Typically, the skin of butternut squash is removed before making soup because it can be tough and may not blend into a smooth consistency. However, if you roast or steam first, the skin can be easily scooped away from the softened flesh.
Storage Tips
Storing and reheating butternut squash soup is simple. Here are a few tips, though!
  • Fridge: You can keep this soup in an airtight container in the fridge for up to 5 days. (Using glass is usually the best option (think mason jar or glass tupperware.))
  • Freezer: I don’t recommend freezing this soup.
  • Reheating: To reheat your leftovers, add your soup to a saucepan, bring it to a simmer on medium heat, and stir occasionally. If you prefer, you can also reheat the soup in the microwave. 
 
Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 173mg | Potassium: 546mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13125IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 2mg