Creamy & Flavorful Instant Pot Butternut Squash Soup: A Quick Vegan Delight
Embrace the cozy flavors of fall with this incredibly easy and luscious Instant Pot Butternut Squash Soup. This vegan-friendly recipe features the natural sweetness of butternut squash, brightened by the zesty kick of lime juice and infused with aromatic Thai red curry, fresh garlic, and ginger. Coconut milk lends an unparalleled creaminess, making every spoonful a comforting experience. Perfect for a hearty lunch or a satisfying dinner, this soup is designed for warmth, flavor, and minimal effort.
Discover the Magic of Instant Pot Butternut Squash Soup
For those who love quick, healthy, and incredibly flavorful meals, the Instant Pot is a game-changer. You’ve been asking for more pressure cooker recipes, and today, I’m thrilled to share an Instant Pot Butternut Squash Soup recipe that promises to deliver. This is more than just a soup; it’s a vibrant, warming embrace, ideal for ushering in the crisp days of fall or brightening any meal throughout the year. Imagine a rich, smooth soup, bursting with sweet and savory notes, ready on your table in under 40 minutes.
This recipe builds upon my popular Curried Butternut Squash Soup, but reimagines it for the Instant Pot. The result is an even simpler, faster preparation without compromising an ounce of its signature deliciousness. The beauty of cooking in a pressure cooker, particularly for soups, lies in the minimal cleanup and the concentrated flavors. Everything comes together in one pot, transforming individual ingredients into a harmonious, creamy blend.
Our featured soup is a celebration of plant-based goodness, crafted to be entirely vegan by utilizing rich coconut milk to achieve its velvety texture. However, if dietary restrictions aren’t a concern, feel free to substitute with half-and-half, heavy cream, or any other dairy alternative you prefer. This flexibility ensures everyone can enjoy a bowl of this comforting masterpiece.
What Ingredients Make This Instant Pot Butternut Squash Soup So Special?
The magic of this soup lies in its simple yet powerful ingredient list, each component playing a crucial role in creating its vibrant flavor profile and luxurious texture.
BUTTERNUT SQUASH: The Star of the Show
At the heart of this recipe is the humble, yet incredibly versatile, butternut squash. I typically use a 3-pound butternut squash, which yields approximately 4½ cups of cubed squash. Its naturally sweet, nutty flavor deepens beautifully when pressure cooked, forming the perfect base for our soup. To save time and effort, you can often find pre-cubed butternut squash in the refrigerated produce section of your grocery store. Butternut squash is not only delicious but also packed with vitamins, fiber, and antioxidants, making this soup a wholesome choice. It’s a favorite in many recipes, from savory dishes to other comforting soups like my Slow Cooker Butternut Squash Apple Soup.
AROMATIC SPICES: A Taste of Thailand
This soup gets its distinctive and exotic flavor from a blend of carefully selected spices. The star among them is Thai red curry paste, which brings a complex profile of mild heat, tang, and umami. Paired with the pungent warmth of fresh ginger and garlic, these aromatics create an incredibly fragrant and inviting aroma that fills your kitchen as the soup cooks. If fresh ginger isn’t readily available, ground ginger can be used as a substitute, though I highly recommend fresh for the most vibrant flavor.
COCONUT MILK: For Ultimate Creaminess
Coconut milk is the secret to this soup’s irresistibly creamy, rich, and slightly sweet finish. Added towards the end of the cooking process, it transforms the texture, making it smooth and velvety without needing any dairy. For the richest soup, opt for full-fat coconut milk. However, if you prefer a lighter version, low-fat coconut milk works wonderfully too. If you’re not keeping the soup vegan, feel free to substitute with heavy cream, half & half, or whole milk for a similar luxurious consistency.
BROTH: The Flavor Foundation
The broth forms the liquid base of our soup. I prefer to use vegetable broth to keep this recipe vegan and enhance the squash’s natural flavors. However, feel free to use any broth you have on hand, such as chicken broth if you’re not adhering to a vegan diet. Making your own broth can elevate the flavor even further; consider my Homemade Vegetable Broth or Homemade Chicken Broth for a truly exceptional result. Remember to adjust salt content, especially if using a non-low-sodium store-bought broth.
GARNISHES: The Finishing Touch
Garnishes are more than just decoration; they add layers of flavor, texture, and visual appeal to your Instant Pot Butternut Squash Soup. Some of my personal favorites include crunchy peanuts for a satisfying bite, crispy roasted chickpeas, fresh green onions, vibrant cilantro, a dollop of creamy Greek yogurt (if not vegan), and an extra squeeze of fresh lime juice to really make the flavors pop. Don’t underestimate the power of a good garnish!
How Do You Make Butternut Squash Soup in the Instant Pot? A Step-by-Step Guide
Making this creamy butternut squash soup in your Instant Pot is incredibly straightforward. Follow these simple steps for a perfect bowl every time:
- Sauté the Aromatics: Begin by setting your Instant Pot to the “Sauté” function. Add the olive oil, allowing it to heat for a moment. Then, add your diced yellow onions, minced garlic, and grated ginger. Cook these aromatic ingredients for a few minutes, stirring constantly, until the onions become translucent and soft, releasing their sweet fragrance. This step is crucial for building a foundational layer of flavor.
- Add the Curry Paste: Stir in the red curry paste, ensuring it’s well combined with the sautéed aromatics. This allows the curry paste to toast slightly, intensifying its flavors. Season with salt and pepper to taste, keeping in mind you can always adjust later.
- Pressure Cook: Pour in the vegetable broth and add the cubed butternut squash. Give it a gentle stir to ensure everything is submerged. Secure the lid, making sure it’s sealed, and set the Instant Pot to “MANUAL HIGH” pressure for 8 minutes.
- Release Pressure: Once the cooking cycle is complete, allow the steam to naturally release for 5 minutes. This natural release helps prevent foam from coming out of the valve and allows the ingredients to settle. After 5 minutes, carefully move the steam release valve to “Venting” to quick release any remaining pressure. Once the float valve drops, it’s safe to open the lid.
- Blend to Creaminess: Unplug and turn off the Instant Pot. Carefully open the lid. Using an immersion blender, blend the soup directly in the pot until it’s perfectly smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being careful not to overfill and ensuring the lid is vented for steam. Once blended, stir in the coconut milk, reserving about ¼ cup for a beautiful swirl when serving.
- Final Touches: Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice to your preference. Serve hot with your favorite additional toppings.
Frequently Asked Questions About This Butternut Squash Soup
Here are answers to some common questions you might have about making and enjoying this delicious Instant Pot Butternut Squash Soup:
Can I Freeze This Soup?
Absolutely! This Instant Pot Butternut Squash Soup freezes exceptionally well, making it perfect for meal prep or saving leftovers for a busy day. Once the soup has cooled completely to room temperature, transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. Be sure to leave a little headspace if using containers, as liquids expand when frozen. Stored properly, the soup will keep beautifully in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating for best results.
How Do I Reheat This Soup?
Reheating this creamy butternut squash soup is a breeze, whether you prefer the stovetop or the microwave. For stovetop reheating, pour the desired amount into a saucepan and gently heat over medium-low heat, stirring occasionally, until warmed through. If using a microwave, transfer the soup to a microwave-safe bowl, cover it (to prevent splattering as it bubbles), and heat in 1-2 minute intervals, stirring between each, until hot. You might need to add a splash of water or broth if the soup has thickened too much during storage.
Is This a Vegan Butternut Squash Soup?
Yes, this recipe is designed to be a delightful vegan butternut squash soup! It cleverly uses vegetable broth and rich coconut milk to create its creamy base and luscious flavor profile, entirely free of animal products. The combination results in a velvety texture that dairy-free eaters will adore. However, if you are not strictly vegan or simply prefer dairy, you can easily substitute the coconut milk with an equal amount of heavy cream, half & half, or whole milk for a similar creamy effect.
What to Serve with Instant Pot Butternut Squash Soup?
This vibrant soup is wonderfully satisfying on its own, but it also pairs beautifully with a variety of accompaniments. For a complete meal, consider serving it alongside a fresh, crusty bread or warm naan for dipping. A light green salad with a zesty vinaigrette provides a nice contrast to the soup’s richness. For added protein, you could top it with grilled chicken, roasted chickpeas, or a sprinkle of toasted nuts. A simple side of rice or quinoa would also complement the Thai-inspired flavors perfectly.
WHAT SHOULD I GARNISH THIS SOUP WITH?
A great garnish can truly elevate your butternut squash soup from delicious to extraordinary. Here are some fantastic ideas:
- Creamy Greek Yogurt or Coconut Cream: A swirl of Greek yogurt adds a lovely tang and extra creaminess, along with a boost of protein (omit for strict vegan). For a vegan option, use a spoonful of the thick cream from the top of a can of full-fat coconut milk.
- Fresh Herbs: Freshly chopped herbs bring vibrant color and aroma. Cilantro is a classic choice that pairs wonderfully with the Thai curry flavors. Other great options include green onions (scallions), finely chopped curly or Italian parsley, or even a hint of fresh oregano.
- A Touch of Heat: If you enjoy a little spice, a sprinkle of crushed red pepper flakes, a pinch of cayenne pepper, or thinly sliced fresh jalapeño can add a fantastic kick.
- Crunchy Texture: Toasted nuts, such as peanuts or cashews, offer a delightful crunch that contrasts with the soup’s smoothness. Crispy roasted chickpeas are another excellent choice, adding both texture and a bit of protein.
- Extra Lime Zest: A final grating of lime zest over the top before serving will enhance the bright, citrusy notes of the soup.
Butternut Squash Nutrition Benefits: Why It’s Good For You
Beyond its delicious taste and versatility, butternut squash is a nutritional powerhouse. It’s an excellent source of vitamins A and C, which are crucial for immune function and skin health. It also provides a good amount of dietary fiber, supporting digestive health and helping you feel full and satisfied. Rich in potassium, magnesium, and manganese, this winter squash contributes to overall well-being. Incorporating butternut squash into your diet, especially in a comforting soup like this, is a fantastic way to boost your nutrient intake with a naturally sweet and satisfying vegetable.
Other Butternut Squash Recipes You Might Like:
If you’re a fan of butternut squash, you’ll love exploring these other delicious recipes:
BUTTERNUT SQUASH PASTA
SLOW COOKER BUTTERNUT SQUASH APPLE SOUP
BUTTERNUT SQUASH APPLE BAKE RECIPE
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on
Facebook,
Instagram, or
Pinterest for the latest.
Instant Pot Butternut Squash Soup
Saved
Pin
Ingredients
- 2 Tablespoons 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
- 15 ounce 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.