Instant Pot Butternut Squash Soup + Tutorial {Vegan, Gluten-Free, Paleo}

It is about to get colder and we know that colder months require bowlfuls of soup. Chief being this Instant Pot Butternut Squash Soup with Apple which is going to be my and your new favourite soup over the next few weeks.

This is Instant Pot Butternut Squash Soup with Apple is thick enough to almost stand your soup spoon up in but light enough that it is ok to reach for that second or third bowl. The right kind of soup…

This creamy butternut squash soup in 1 min.

• Vegan and gluten free
• Made from everyday pantry staples.
• Light yet indulgent, creamy and filling.
• It is easy to make dump & go recipe –  add everything into the Instant Pot and press go.

There are three secrets to this soup. It is packed full of warming spices (helloooo cinnamon and allspice). Then guys this soup included some apple which adds an extra little hint of sweetness and thirdly we have a dash of coconut milk which just boosts that velvety texture that much more. All the good things, all the good things.

This is a great cosy make-ahead soup as it can last for at least 4 days in the fridge. Which also means it is great for meal prep. Just package it up in bowls or soup flasks and grab one as and when you need.

So go ahead and try making Butternut Squash Soup in your Instant Pot. It is pretty easy as I am about to show you.

Instant Pot Butternut Squash Soup Tools

How To Make Instant Pot Butternut Squash Soup

Get ready to be dazzled by how easy this Instant Pot Butternut Squash soup is to make ok?

1. Add everything Into the Instant Pot.
2. Cover your Instant Pot, set the vent to ‘sealing,’ select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 8 mins.
3. When done do a quick pressure release, let cool for a few mins and then puree with an immersion blender.

And serve.

Can making soup it be any easier???

Instant Pot Butternut Squash Soup with Coconut Milk Top Tips

• For a thicker soup reduce the liquid by about 0.5 cups, for a thinker soup add an extra cup of stock.
• Feel free to add a little extra coconut milk (this will increase the calories)
• You can replace the butternut squash with pumpkin or other winter squashes according to your taste.
• Other spices you can use instead include cardamom, curry, cumin and coriander.

Instant Pot Cauliflower and Butternut Squash Soup

To make this an Instant Pot Cauliflower and Butternut Squash Soup, simply replace about a third of the butternut squash with cauliflower and you are good to go.

What to Serve with Instant Pot Butternut Squash Soup With Apple

You can serve this dish with…

• Coconut Yogurt
• Pumpkin seeds (pepitas)
• Roasted courgette – for more guilt-free eating

Weight Watchers Points in Instant Pot Butternut Squash Soup with Apple

There are 2 Freestyle points in each serving of soup.

More Instant Pot Soup Recipes

• Instant Pot Mexican Lentil Soup
• Instant Pot Cauliflower Soup
• Instant Pot White Chicken Chili

So there you have it folks. Sweet healthy vegan Butternut Squash Soup made in the convenience of your Instant Pot. Make some, dig in and enjoy.

Thank you for reading my Pressure Cooker Butternut Squash recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for reading Recipes from a Pantry, UK food blog.

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Instant Pot Butternut Squash Soup

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

 

This Instant Pot Butternut Squash Soup is indulgent and creamy whilst being vegan and super healthy.

Course: Main Course

Cuisine: American, British, Vegan, Western

Keyword: easy butternut squash soup, Instant Pot Butternut Squash soup

Servings: 4

Calories: 160 kcal

Author: Recipes From A Pantry

Ingredients

• 700 g 1 ½ lb peeled, deseeded and cubed butternut squash
• 1 carrot sliced
• 1 pepper deseeded and diced
• 1 apple cored and diced
• 4 spring onions scallions sliced
• 1 tsp garlic puree
• 1 tsp ground cinnamon
• 1/2 tsp ground all spice
• 2 ¼ cups vegetable stock
• 1/3 cup coconut milk
• Salt

Instructions

1. Add everything to the Instant Pot insert, over your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
2. When done release the pressure with a quick pressure release, let the soup cool for a few mins, before pureeing with an immersion blender.
3. Garnish and serve

Recipe Notes

Instant Pot Butternut Squash Soup with Coconut Milk Top Tips

• Cook time does not include time to come up to pressure or for pressure to release.
• For a thicker soup reduce the liquid by about 0.5 cups, for a thinker soup add an extra cup of stock.
• Feel free to add a little extra coconut milk (this will increase the calories)
• You can replace the butternut squash with pumpkin or other winter squashes according to your taste.
• Other spices you can use instead include cardamom, curry, cumin and coriander

++

Weight Watchers Points in Instant Pot Butternut Squash Soup with Apple

There are 2 Freestyle points in each serving of soup.

++

What to Serve with Instant Pot Butternut Squash Soup With Apple

You can serve this dish with…

• Coconut Yogurt
• Pumpkin seeds (pepitas)
• Roasted courgette – for more guilt-free eating

++

Nutrition Facts

Instant Pot Butternut Squash Soup

Amount Per Serving

Calories 160 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 3g 15%

Sodium 551mg 23%

Potassium 788mg 23%

Total Carbohydrates 32g 11%

Dietary Fiber 5g 20%

Sugars 10g

Protein 2g 4%

Vitamin A 431.5%

Vitamin C 51.4%

Calcium 11%

Iron 12.1%

* Percent Daily Values are based on a 2000 calorie diet.