It is fall and it is all about soups. Butternut squash soup is a delicious and comforting soup for fall and winter. This is an easy vegetarian Instant Pot butternut squash soup recipe made without coconut milk. It can be made with fresh, frozen, or roasted butternut squash. It is best served hot in these bread machine bread bowls.
Jump to:
Ingredients
I have made this delicious butternut squash soup with fresh butternut squash, carrots, celery, and onion. To enhance the flavor, I have added some thyme and garlic. The soup is slightly sweet in taste and you can add some pepper, chili flakes, and Italian herbs to balance the overall taste and make it savory.
While serving, some heavy cream can be added or coconut milk to make the soup vegan. Roasted pumpkin seeds or pepitas, croutons, or crackers are sprinkled on the top to add a nice crunch while eating.
Instructions
Making butternut squash soup in the Instant Pot is very easy once you have prepped all the ingredients. Since the soup will be blended into a puree, ingredients like celery, carrots, garlic, and onion can be cut into chunks to save time.
The main task is cutting the butternut squash. I like to use a vegetable peeler to peel the skin. Then using a sharp knife, cut it into half horizontally and then each half vertically. Scoop out all the seeds and then cut into cubes of 1-2 inches each.
Step 1: Gather the ingredients to make butternut squash soup.
Step 2: Put all the ingredients in the Instant Pot liner.
Put all the ingredients in the Instant Pot liner and pressure cook all the ingredients for 5 minutes on high-pressure mode and then let the pressure release manually for 10 minutes. Release the remaining pressure manually by moving the pressure knob to the venting position.
Blend the soup using an immersion blender or in a standalone high-speed blender like Vitamix. Adjust salt to taste.
Step 3: Pressure cook on high for 5 minutes.
Step 4: Blend it to a smooth soup.
Substitutions
Coconut milk - heavy cream or coconut milk can be used while serving.
Frozen butternut squash - instead of fresh butternut squash, frozen chunks can also be used.
Roasted butternut squash - coat the butternut squash with 1-2 tablespoons oil and roast in the air fryer for about 12-15 minutes. Use it to make the soup.
Butternut squash puree - if you cook whole butternut squash in Instant Pot, you can use the puree directly to make soup.
Serving suggestions
I like to serve butternut squash soup with some pepitas, black pepper, a little bit of coconut milk, and some Italian seasoning. For some spiciness, I like to sprinkle some red chili flakes.
I like to serve it in the bread bowl or with sourdough bread, French bread, breadsticks, and garlic knots with it. If you are short of time, you can serve it with air-fried frozen garlic knots or air fryer frozen breadsticks.
Equipment
I have made this delicious and creamy butternut squash soup in the 6 qt. Instant Pot. To blend it, I used an immersion blender. A standalone blender like Vitamix can also be used.
You may also like these delicious Instant Pot vegan soup recipes.
Storage
Butternut squash soup can be stored in the fridge for 3-4 days in an airtight container. When you plan to eat it, you can reheat it in the microwave, on the stovetop, or in the Instant Pot on the saute mode.
I also like to freeze it in freezer-safe containers or ziplock bags for up to 3 months. It can be thawed in the fridge overnight and reheated in the microwave or on the stovetop.
Related
If you enjoyed this recipe, you may also like:
- Instant Pot asparagus soup
- Instant Pot carrot soup
- Instant Pot pumpkin soup
- Instant Pot cauliflower soup
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Instant Pot Butternut Squash Soup (Vegetarian)
Equipment
Ingredients
Soup list
To be added later
- 3 tablespoon Heavy cream (or coconut milk)
- 2 tablespoon Pumpkin seeds (while serving, to taste)
- Red chili flakes (while serving, to taste)
- Black Pepper (while serving, to taste)
- Italian seasoning (while serving, to taste)
Instructions
- Peel the butternut squash with a vegetable peeler.1 medium Butternut squash
- Cut the butternut squash horizontally into 2 pieces and then vertically to make 4 quarters.
- Scoop out all the seeds and cut butternut squash to 1-2 inches cubes.
- Add all the ingredients from the "soup list" into the Instant Pot liner.1 medium Butternut squash, 1 Bay leaf, 3 Cloves Garlic, 1 large Carrot, 1 cup Onion, 2 stalk Celery, 3 cup Vegetable stock, 1 teaspoon Salt, ¼ teaspoon Thyme
- Close and lock the lid.
- Pressure cook on high-pressure mode for 5 minutes. (set the 'keep warm' setting on)
- Allow the pressure to release naturally for 10 minutes.
- Release any remaining pressure manually by turning the pressure knob to the venting position.
- Take out the bay leaf before blending.
- Using an immersion hand blender, blend into a smooth soup.
- Adjust salt to taste and add pepper.
- Garnish with pumpkin seeds, Italian seasoning, chili flakes, and some heavy cream while serving.3 tablespoon Heavy cream, 2 tablespoon Pumpkin seeds, Red chili flakes, Black Pepper, Italian seasoning
Notes
- Coconut milk - heavy cream or coconut milk can be used while serving.
- Frozen butternut squash - instead of fresh butternut squash, frozen chunks can also be used.
- Roasted butternut squash - coat the butternut squash with 1-2 tablespoon oil and roast in the air fryer for about 12-15 minutes. Use it to make the soup.
- Butternut squash puree - if you cook whole butternut squash in Instant Pot, you can use the puree directly to make soup.
Comments
No Comments