Instant Pot Butternut Squash Soup
Ingredients
- 2 cups vegetable stock
- 4 cloves garlic
peeled and minced
- 1 carrot
peeled and diced
- 1 Granny Smith apple
cored and diced
- 1 medium butternut squash*
peeled, seeded and diced, uncooked
- 1 sprig fresh sage
- 1 white onion
diced
- or more to taste1/2 teaspoon salt
- or more to taste1/4 teaspoon freshly-ground black pepper
- or more to taste1/8 teaspoon cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned coconut milk
unsweetened
- optional garnishes: extra coconut milk and a sprinkle of smoked paprika
or cayenne pepper
Directions
- 1
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
- 2
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
- 3
Remove and discard the sage. Stir in the coconut milk.
- 4
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
- 5
Serve warm, with optional garnishes if desired.
Instant Pot Butternut Squash Soup
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Ratings & Reviews
Based on 252 ratings
Rating Breakdown
About this Recipe
Craving a bowl of comforting, homemade soup but short on time? This Instant Pot Butternut Squash Soup delivers rich, velvety flavor with remarkable ease, perfect for a cozy weeknight meal.
Why This Soup Works
The magic of the Instant Pot truly shines here, transforming humble ingredients into a deeply flavorful soup in a fraction of the time. The pressure cooker coaxes maximum sweetness from the butternut squash and carrot, while the Granny Smith apple adds a touch of brightness that balances the earthy sage and warming spices. You'll love how quickly you can achieve such a satisfying result.
What to Expect
Prepare for a spoonful of pure comfort. This butternut squash soup is wonderfully creamy and smooth, with a subtle sweetness from the squash and apple, beautifully complemented by the aromatic fresh sage and a gentle warmth from the cinnamon, nutmeg, and cayenne. It’s a naturally gluten-free and vegan dish that feels decadent and nourishing, offering a comforting embrace in every spoonful. The initial aroma filling your kitchen will be just as delightful as the first taste.
Customization & Variations
This recipe is wonderfully adaptable to your preferences. If you enjoy a bit more heat, feel free to increase the cayenne pepper to your liking. For an even richer texture, you can swirl in a little extra coconut milk at the end. You might also experiment with adding a touch more fresh sage or a sprinkle of smoked paprika as a garnish for an extra layer of flavor and visual appeal.
Serving & Context
This comforting Instant Pot Butternut Squash Soup is ideal for a comforting dinner on a chilly evening or a light lunch. Serve it alongside a crusty loaf of bread or a simple green salad for a complete and satisfying meal. A final drizzle of extra coconut milk and a dash of smoked paprika or cayenne makes for an elegant presentation.