Instant Pot Butternut Squash Soup

Butternut Squash Soup Instant Pot recipe is creamy, healthy, and tastes like fall!

Course Main Course

Cuisine American, Western

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 7

Total Time 12

Servings

Calories 160kcal

Add all ingredients to the Instant Pot insert.
Place the lid on and turn the valve to sealing position.
Set to manual pressure, high pressure for 7 minutes. When done, perform a quick pressure release.
Allow the soup cool for a few minutes then purée with an immersion blender.

Add all the ingredients except for the coconut milk to the slow cooker.
Place the lid on and cook on low for 6-8 hours or on high for 3-4 hours
When done, add in the coconut milk and purée with an immersion blender until smooth.

Combine the ingredients (except coconut milk) in a large soup pot.
Bring the soup to almost a boil, then reduce the heat.
Cover the pot and simmer for 20-30 minutes.
Turn the heat off, stir in the coconut milk, and purée with an immersion blender.

For a thicker soup, reduce the liquid by about half a cup.
if you prefer a thinner 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 cubed butternut squash with chopped pumpkin or other winter squash, according to your taste.
Other spices you can use include cardamom, curry powder, cumin, and coriander.
The cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
Storage - keep leftovers in an airtight container inside the fridge for 4 days, or in the freezer for up to 3 months.
There are 2 WW Blue Plan SmartPoints in one serving of this.