This is by far the most delicious Butternut Squash Soup I’ve ever tasted. Better yet, it’s made in the Instant Pot in just 10 minutes! It’s mildly spiced, slightly sweet and goes great with some sourdough bread. The Cashew Cream takes this soup over the top!
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We have been having some cool weather here in Oregon the last several days. It feels like summer left so quickly, and I’ve been just freezing trying to adjust to the temperature shifts. I’m cold, and there is a certain sadness to the end of summer, but I’m also so happy to enjoy warming foods again.
This Instant Pot Butternut Soup with Cashew Cream is perfect for Fall. It’s creamy, warming and oh-so-comforting. Pair this soup with a simple arugula salad and sourdough bread for a more complete meal.
This simple soup would also be an excellent addition to your Thanksgiving menu. Wow, I just got so excited about Thanksgiving! It’s one of my favorite holidays for plant-based cooking.
Another huge win for this Instant Pot Butternut Squash Soup: My kids loved it!
I did not expect that they would at all, but oh my gosh, they really did. My daughter had 2 bowls. My picky son raved and told me how much he “loves soups that don’t have any chunks”, hah. I’ll take note of that one.
I have found that kids are much more excited about eating soup if they have some delicious, fresh bread to dip into it. Of course, the toddler loved it, too. 🙂
The Cashew Cream really takes this soup to the next level, so make it if you can. You only need a little in each bowl to add a lot of creaminess. I use this stuff for everything. A replacement for sour cream in Mexican dishes. Drizzled over all sorts of vegetables. As a salad dressing in a pinch. The possibilities are endless.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
The best Butternut Squash Soup I've ever tasted. Made in the Instant Pot! The Cashew Cream really takes this soup to the next level. Serve with sourdough bread and salad!
- 1 tablespoon olive oil
- 1 large shallot, minced
- 3 cloves garlic, minced or pressed
- 1 large butternut squash, about 3 pounds, peeled and cut into cubes
- 1/8 teaspoon nutmeg
- 4 cups vegetable broth
- salt, to taste
- 1 cup raw cashews
- 3/4 cup water
- 1 clove garlic
- 1/2 teaspoon salt
Push the "saute" button on the Instant Pot. Add the olive oil, minced shallot and garlic. Saute 2-3 minutes, then turn Instant Pot off for a moment.
Add the butternut squash, nutmeg and vegetable broth. Cover with the lid and seal. Push the "manual" button, and cook on "high" for 10 minutes.
Once finished, carefully release any pressure from the Instant Pot. Using an immersion blender (or regular blender), blend until very smooth. Taste and add salt as desired.
Ladle into bowls, add a dollop of cashew cream on top, stir it in gently, and serve.
Add the cashews, water, garlic and salt to a high powered blender and blend for a few minutes, until very smooth and creamy. Store in the refrigerator for up to a week.
-For oil-free: Omit oil and saute in vegetable broth instead.
-For low fat: Omit cashew cream.
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