Instant Pot Butternut Squash Soup is a creamy, luscious soup with sweet butternut squash, Thai red curry, garlic and ginger. The coconut milk makes this soup extra creamy while lime juice balances and brightens the flavors. This vegan soup is warm, comforting, and perfect for lunch or dinner.
INSTANT POT BUTTERNUT SQUASH SOUP
You guys have been asking me for more Instant pot and pressure cooker recipes and today I am excited to share an Instant Pot Butternut Squash Soup recipe. This is the perfect fall soup that will warm you up.
Today’s soup is this Curried Butternut Squash Soup recipe but made in the Instant pot. It is very simple to make and you can have it on the table in under 40 minutes.
One reason I really like my pressure cooker is the minimal clean-up that is required when you use it. I love that everything cooks in one pot. Today’s soup is vegan, using coconut milk to add a creaminess to the end of the soup. You can also use half and half or cream in its place if you prefer or any dairy alternative.
WHAT INGREDIENTS ARE IN INSTANT POT BUTTERNUT SQUASH SOUP?
BUTTERNUT SQUASH: The main star of the recipe is the butternut squash. I used a 3 pound butternut squash which comes out to about 4 1/2 cup of squash. You also use pre-cubed butternut squash which can often be found in the refrigerated produce section. I love using butternut squash in soups like this Slow Cooker Butternut Squash Apple Soup.
SPICES: This soup boasts Thai flavors from the Thai red curry paste along with the fresh ginger. You can also use ground ginger if you don’t have fresh ginger on hand.
COCONUT MILK: Coconut milk is one of the last ingredients you add once you are done simmering the soup. When you stir it in it helps create a creamy, rich flavor in the soup. You can also use cream, half & half or whole milk in its place.
BROTH: When making this soup I add vegetable broth. You can use any broth you have on hand. I also enjoy making homemade broth to use for these soups like this Homemade Vegetable Broth or Homemade Chicken Broth.
GARNISHES: There are a lot of garnishes that can add flavor and depth to this soup. Some of my favorites are peanuts, roasted chickpeas, green onions, cilantro, Greek yogurt and extra lime juice.
HOW DO YOU MAKE BUTTERNUT SQUASH SOUP IN THE INSTANT POT?
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- Set pot to sauté. Add the olive oil, onions, garlic and ginger. Cook for a few minutes until onions begin to soften stirring constantly.
- Stir in the curry paste, salt and pepper.
- Add the broth and the squash. Close the lid, seal and set pressure to MANUAL HIGH for 8 minutes.
- When the timer is complete, allow the steam to naturally release for 5 minutes then release remaining pressure.
- Unplug and turn off the Instant pot and carefully open the lid. Using an immersion blender, blend the squash soup until smooth, then stir in the coconut milk, reserving ¼ cup for serving.
- Stir in the lime juice and chopped cilantro and any additonal toppings you like.
CAN I FREEZE THIS SOUP?
This soup freezes very well. Once the soup is cooled, move to air-tight containers and store in the freezer. It should keep for a few months.
HOW DO I REHEAT THIS SOUP?
It’s easy to reheat this soup either on the stove top or in the microwave. Be sure to cover it if heating in the microwave as it will bubble and splash.
IS THIS A VEGAN BUTTERNUT SQUASH SOUP?
Yes this soup is vegan. It uses vegetable broth and coconut milk to create the broth and a creamy flavor. If you are not looking for this soup to be vegan you can use cream or whole milk in the coconut milks place.
WHAT SHOULD I GARNISH THIS SOUP WITH?
- Greek yogurt is a nice way to thicken the soup and add some tangy flavor along with protein.
- I love fresh herbs like cilantro, green onion, curly or Italian parsley or fresh oregano.
- If you like spice add crushed red pepper, cayenne pepper or even chopped jalapeño.
- Adding a crispy, crunchy texture is nice. I especially love roasted chickpeas or peanuts.
OTHER BUTTERNUT SQUASH RECIPES YOU MIGHT LIKE:
SLOW COOKER BUTTERNUT SQUASH APPLE SOUP
BUTTERNUT SQUASH APPLE BAKE RECIPE
Instant Pot Butternut Squash Soup
Ingredients
- 2 Tablespoons of olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 Tablespoon ginger, grated or minced
- 2 Tablespoons red curry paste
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 pounds butternut squash, peeled and cubed {about 4½ cups uncooked 1-inch cubes}
- 4 cups vegetable broth
- 1 - 15 ounce can coconut milk, divided
- 1 lime, juiced {2-3 Tablespoons}
- ½ cup cilantro, chopped {plus more for garnish}
- Peanuts or chickpeas can be added for crunch at the end
Instructions
- Set pot to sauté. Add the olive oil, onions, garlic and ginger. Cook for a few minutes until onions begin to soften stirring constantly.
- Stir in the curry paste, salt and pepper.
- Add the broth and the squash. Close the lid, seal and set pressure to MANUAL HIGH for 8 minutes.
- When the timer is complete, allow the steam to naturally release for 5 minutes then release remaining pressure.
- Unplug and turn off the Instant pot and carefully open the lid. Using an immersion blender, blend the squash soup until smooth, then stir in the coconut milk, reserving ¼ cup for serving.
- Stir in the lime juice and chopped cilantro and any additonal toppings you like.
Notes
Any type of oil can be used in place of olive oil.
You can use regular or low-fat coconut milk, but regular will give a creamier soup.
Cilantro can be eliminated for those that don’t like it.
Lime can be added to taste, add more or less if you like.
Any broth can be used in place of vegetable broth, if not using low sodium wait to taste the soup before adding the salt.
If you don’t have an immersion blender, you can puree in batches in a blender.
Be sure immersion blender is fully submerged before turning it on to avoid splashing and burns.
