Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is quick and easy to make! Let the pressure cooker do all the work for this creamy butternut squash soup.

Prep Time15

Cook Time12

Total Time27

Servings: 1.5 cup servings

Calories: 188kcal

Ingredients

4 cups butternut squash cubes 1 2.5 lb butternut squash
¾ cup celery chopped
1 cup carrots peeled and cut into about ¼ inch rounds
½ cup shallots diced (2 shallots)
4 cloves garlic mixnced
1 tablespoon fresh ginger peeled & grated
5 large sage leaves minced
6 sprigs of fresh thyme
½ cup Anjou pear cored and diced (1 pear)
3 cups vegetable broth low or no salt
1 1/2 cups full-fat coconut milk or milk of choice
1/4 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cardamom
2 tablespoons coconut sugar optional

Instructions

Prepare your ingredients. Peel and remove the seeds from the butternut squash and dice into about ½-inch cubes. Peel and dice the shallot. Peel and mince the garlic.
Remove the tops and ends from the celery and chop. Peel and cut the carrots into about ¼-inch rounds. Peel the ginger and grate. Remember the soup will be blended so the size and shape of the cuts are not too important.
Add the butternut squash, carrots, celery, shallot, garlic, ginger, pear, minced sage, coconut sugar, salt, and spices to the basin of the Instant Pot. Top with broth (the coconut milk will be added after cooked and blended- do NOT add it now) and stir.
Before replacing the lid top with thyme sprigs. Select the Manual setting and set it to High pressure. Set the time to 12 minutes, then close the lid and valve. If your Instant Pot has a "Soup/Broth" setting, this will also work.
Once finished cooking, you can let it natural release for 5 minutes, then quick release the remaining pressure.
Remove the thyme sprigs. Gently run fingers down each sprig to release the leaves into the basin and discard the woody pieces.
Using an immersion blender, blend the soup until the contents are fully pureed. Be careful as the soup will be very hot. You can also do this by using a high powdered hot/cold blender. You may want to allow the soup to cool slightly before transferring it to the blender pitcher.
Once pureed, add in the coconut milk and stir until it is no longer visible.
Serve hot, topped with pepitas, chopped chives, and a swirl of coconut cream.
Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.

Notes

If you are not dairy-free, swap out the coconut milk for heavy cream or whole milk.

Try adding an 1/8 teaspoon of cayenne pepper and a teaspoon of smoked paprika for a spicy smokey kick!

Top this with chopped bacon, chives or toasted pine nuts for a nice crunch.

This recipe can be cooked in the instant pot or pressure cooker, slow-cooker, or on the stovetop.

Nutrition