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Butternut squash soup served in a blue bowl and topped with pumpkin seeds and coconut cream.

Instant Pot Butternut Squash Soup

Whip up a quick and easy lunch, dinner or side by making a batch of this Instant Pot Butternut Squash Soup. It's super flavourful and requires very little effort to prepare. The perfect family-friendly recipe to add some extra veggies to your day! {Gluten-free, vegan & paleo}
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 to 6 servings
Calories: 199kcal
Author: Elysia

Ingredients

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 ribs of celery diced
  • 2 cloves garlic minced
  • 1 tbsp curry paste
  • 1 large butternut squash cubed (can also use frozen butternut squash cubes)
  • 3 cups no salt-added vegetable broth can also use chicken broth if desired
  • 1/2 cup canned full-fat coconut milk
  • Salt and pepper to taste

Instructions

  • Turn instant pot on to sauté setting. Add olive oil to pot. Saute onion, celery and garlic for 4-5 minutes until fragrant. Add curry paste and stir. Cook for an additional minute.
  • Press cancel and then turn on the pressure cooker setting.
  • Add butternut squash and broth.
  • Lock lid in place and put instant pot on soup setting (it should cook for about 30 minutes or so on high pressure).
  • Once done, allow the pressure to naturally release. If in a rush, you can also do quick release following the instructions in the manual (or refer to tips above).
  • Open lid, using an immersion blender, blend until smooth. You can also transfer to a regular blender and blend the soup in batches.
  • Add coconut milk and blend again.
  • Season with salt and pepper to taste. Serve topped with roasted pumpkin seeds or see other serving suggestions above!

Notes

  • Cut up the butternut squash in advance or use frozen butternut squash cubes for super easy meal prep. That way, when meal time rolls around, you just have to toss the diced squash in with the rest of the ingredients, press the button and cook! If you use frozen cubes, you’ll need the equivalent of a large squash, about 4 cups.
  • Use full fat coconut milk for ultra creamy soup. Be sure to give the can a good shake before opening as it tends to separate.
  • Use an immersion blender to easily blend the soup right in the instant pot. This is one of my all-time favourite kitchen tools! Just be sure to blitz the soup slowly at first to avoid the hot soup splattering everywhere.
  • If you don’t own an immersion blender, you can purée the soup in a regular blender. I recommend blending the soup in batches so the hot soup doesn’t explode out of the blender. You don't want to burn yourself...or get it all over the kitchen!
  • You can either use the natural release method if you don't need to have the soup ready ASAP. If you DO want the soup ready in the quickest amount of time possible, then you can use the quick release method. Just be sure to use a pair of tongs or an oven mitt when using this method and DON'T put your face directly over the steam when venting unless you're looking to get a not-so-pleasant facial that may result in a burn. *Not recommended.*

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 153mg | Potassium: 762mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20889IU | Vitamin C: 42mg | Calcium: 109mg | Iron: 2mg
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