Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

instant pot butternut squash soup

JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

I went through about 20 Butternut Squash Soup recipes and selected the ingredients that looked good to me. I put them together in the Instant Pot and the resulting soup is fantastic. My wife and I decided that we are going to make this one again.

yield serving(s)
prep time 30 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot butternut squash soup

  • 2 Tbsp
    extra virgen olive oil
  • 5 clove
    garlic, chopped
  • 1 md
    yellow onion, chopped
  • 1-1/2 inch
    fresh ginger, peeled and chopped
  • 3 lg
    carrots, chopped
  • 3 stalk
    celery, chopped
  • 1 md
    to large, butternut squash, peeled, seeded, and chopped
  • 1 md
    sweet potato, peeled and chopped
  • 3 c
    vegetable broth or chicken broth
  • 1 tsp
    sea salt
  • 1/2 tsp
    black pepper
  • 2 tsp
    brown sugar, packed
  • 1/4 tsp
    ground nutmeg
  • 1/3 tsp
    ground cinnamon
  • 1 c
    coconut milk

How To Make instant pot butternut squash soup

  • 1
    Add the olive oil to the Instant Pot and select the SAUTE function.
  • 2
    When the olive oil is hot, add the onion and sauté until the onion turns translucent (about 3 minutes). Add the carrots and celery and sauté another 4 to 5 minutes.
  • 3
    Now stir in the sweet potato, garlic, and fresh ginger continuing to sauté another 2 minutes. Now push CANCIL to turn off the Instant Pot.
  • 4
    Now add the rest of the vegetables, the seasonings, and the broth. DO NOT ADD THE COCONUT MILK AT THIS TIME.
  • 5
    Secure the Instant Pot lid and turn the steam release valve to the sealing position. Set the Instant Pot to MANUEL, HIGH PRESSURE, and 10 minutes pressure time.
  • 6
    After the pressure-cooking time is finished, turn off the Instant Pot and let it sit for 15 minutes. Then open the steam release valve to release the remaining pressure and carefully remove the Instant Pot lid.
  • 7
    Add the coconut milk to the Instant Pot and stir. Use an immersion blender to puree the soup to a creamy consistency. (A blender or food processor can be used to do this.)
  • 8
    Taste and adjust seasonings if needed. Serve and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT