How to Make Instant Pot Butternut Squash Soup with Coconut Milk - A Step-by-Step Guide

One of the best things about fall is the abundance of delicious, hearty soups that warm the soul and fill the belly. The Instant Pot has become a game changer in the kitchen, allowing for quick and easy meal preparation, and this Butternut Squash Soup with Coconut Milk is no exception. This recipe takes advantage of the Instant Pot’s speed and efficiency, while still delivering a rich and creamy soup that is perfect for chilly autumn evenings.

Butternut squash is a versatile and nutri...

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Ingredients

  • 3 ½ pounds butternut squash - peeled, seeded, and diced
  • 1 large carrot, peeled and diced
  • 1 medium apple, cored and diced
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon freshly ground black pepper, or more to taste
  • ⅛ teaspoon cayenne pepper, or more to taste
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • 2 cups vegetable broth
  • ½ cup unsweetened coconut milk

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 6

  • Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Add vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.
  • Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.
  • Nutrition

    195 cal.

    • Total Fat: 5g
    • Saturated Fat: 4g
    • Sodium: 370mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 7g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 60mg
    • Calcium: 153mg
    • Iron: 3mg
    • Potassium: 1075mg