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–+ servings
close up of a bowl of instant pot butternut squash soup with thyme
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5 stars (19 ratings)

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is so easy and quick to make! Dairy free, gluten free and ready in less than 30 minutes. It's the perfect warm bowl of soup for Fall.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 335kcal
Author: Nora Taylor

Ingredients

  • 1-2 tablespoons olive oil or water for oil free
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 large butternut squash, about 3 pounds, peeled and cut into cubes
  • 1/8 teaspoon nutmeg freshly grated if possible
  • 2-3 cups vegetable broth
  • salt, to taste
  • 1 cup Cashew Cream OR 1 cup full fat coconut milk
US Customary - Metric

Instructions

  • Push the "saute" button on the Instant Pot. Add the olive oil (or water), chopped onion and garlic. Saute for 2-3 minutes, then turn the Instant Pot off for a moment.
  • Add the butternut squash, nutmeg and enough vegetable broth (2-3 cups) to nearly cover the squash. To prevent getting the "burn" message, use a spatula to stir and scrape the bits on onions/garlic off the bottom of the pot. Cover with the lid and seal. Push the "manual" button, and cook on high pressure for 10 minutes. 
  • Once it beeps, carefully release any pressure from the Instant Pot. Using an immersion blender (or regular blender), blend until very smooth. Taste, and add salt as needed.
  • Now stir in 1 cup of Cashew Cream OR 1 cup of full fat coconut milk. Both work well, but if you don't like the taste of coconut, go with cashew cream.
  • Ladle into bowls and serve warm. You can stir in a little extra cashew cream or coconut milk if desired. Enjoy!
  • Without an Instant Pot: In a large pot on the stovetop, saute the onion and garlic in olive oil for 2-3 minutes. Now add the vegetable broth, squash and nutmeg. Bring to a boil, then lower heat and simmer for 20-30 minutes until the squash is fork tender. Then, use an immersion blender until smooth. Stir in cashew cream/coconut milk.

Notes

  1. The soup will keep in the refrigerator for 4-5 days, and freezes well. 
  2. Oil Free: Simply omit the oil for sauteing, and use water instead.
  3. Nut Free: Use the coconut milk option instead of cashew cream.
  4. Serving suggestions: Make a grilled cheese sandwich with Stretchy Mozzarella, or serve with crusty bread and a salad such as Festive Kale Salad or Caesar Salad. 

Nutrition

Calories: 335kcal | Carbohydrates: 51g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 488mg | Potassium: 1397mg | Fiber: 8g | Sugar: 11g | Vitamin A: 36413IU | Vitamin C: 73mg | Calcium: 179mg | Iron: 4mg