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Creamy Instant Pot Butternut Squash Soup: Easy Vegan Recipe

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A quick, comforting, and vegan butternut squash soup made in an Instant Pot. This recipe uses simple ingredients like coconut milk and warm spices to create a velvety texture without heavy cream, ready in under 45 minutes.

Ingredients

Scale
  • 3–4 pounds butternut squash, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper, to taste

Instructions

  1. Peel the butternut squash, remove seeds, and cube the flesh into 1-inch pieces.
  2. Set the Instant Pot to ‘Sauté’ mode on high. Add olive oil and heat until hot.
  3. Add diced onion and a pinch of salt. Cook until translucent, stirring occasionally.
  4. Add minced garlic and grated ginger. Cook for 30 seconds until fragrant, being careful not to burn.
  5. Add cubed squash, vegetable broth, maple syrup, cumin, cinnamon, and nutmeg. Stir to combine.
  6. Scrape the bottom of the pot to release any browned bits to prevent a burn warning.
  7. Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High for 10 minutes.
  8. Allow the pressure to release naturally for 10 minutes, then carefully vent any remaining steam.
  9. Open the lid and stir in the coconut milk and apple cider vinegar.
  10. Use an immersion blender to puree the soup until smooth.
  11. Taste and season with salt and pepper. Adjust consistency with more broth if too thick or sauté to reduce if too thin.
  12. Serve hot with crusty bread or garnishes.

Notes

Ensure the squash is peeled before cooking as the skin does not break down. If using frozen squash cubes, add 2-3 minutes to the pressure cook time. For a nut-free option, substitute coconut milk with oat milk or cashew cream. Always scrape the bottom of the pot to avoid burn warnings.

Nutrition

Keywords: butternut squash soup, vegan soup, instant pot recipes, healthy soup, fall recipes, gluten-free, dairy-free, quick meals

Find it online: https://daintydine.com/creamy-instant-pot-butternut-squash-soup-easy-vegan-recipe/