Instant Pot Vegan Butternut Squash Soup–thick and creamy, with loads of fall flavors. This healthy soup is made quickly in your electric pressure cooker. It tastes great served with crusty bread or a handful of garlic croutons.
Get the SLOW COOKER version of the recipe here
Instant Pot Vegan Butternut Squash Soup
Butternut squash soup can be a little non-exciting. However this version is full of flavor and it has a bright orange color. With the addition of a few carrots and a granny smith apple there is a touch of sweetness. And the coconut milk gives it plenty of creaminess. I used full fat coconut milk, because that’s how I roll. But if you want you could use a lite coconut milk.
The hardest part of making this Instant Pot Vegan Butternut Squash Soup is preparing the butternut squash. If you want you can buy cubed butternut squash at the store. I have seen that at Costco before in the refrigerated section next to the salads. I bought a medium sized squash at the store and then I peeled it. I used a vegetable peeler to peel the outside skin off. Then I cut the neck of the squash off and finally I cut the round bottom part of the squash in half. At this point I had two halves of squash with seeds. I used a large spoon to scrape out the seeds and gunk and then I used my knife to cut the de-seeded squash into cubes.
You don’t need to worry about the squash, carrots, onions or apples being uniform in cut or size since you’ll just puree them anyway. I used my immersion blender* to easily puree the soup in minutes. It was so easy! If you’re not worried about the soup being vegan you can substitute the coconut milk with heavy cream. You could also add bacon bits on top of the soup. If you want to make the soup go a little farther you can add cooked pasta, like ditalini or orzo to each bowl. Yum!
More meatless Instant Pot recipes
Instant Pot spaghetti squash–fast and easy way to cook spaghetti squash
Instant Pot feta dill sweet potato mash–creamy mashed sweet potatoes made with garlic, feta and dill
Instant Pot white bean garlic hummus–dried white beans are cooked and then pureed with fresh lemon juice, garlic and olive oil
Instant Pot hummus without tahini–this recipe has simple ingredients, like olive oil, garlic and lemon juice, that you probably already have on hand.
Instant Pot vegan sloppy joes from Eat Within Your Means
Instant Pot golden lentil spinach soup from Kitchen Treaty
Instant Pot vegetarian quinoa chili from Peas and Crayons
What Pressure Cooker Did You Use?
To make Instant Pot vegan butternut squash soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Vegan Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 8 minutes (plus time to come to pressure)
- Total Time: 23 minutes
- Yield: Makes 8 cups of soup
Description
Thick and creamy, with loads of fall flavors. This healthy soup is made quickly in your electric pressure cooker. It tastes great served with crusty bread or a handful of garlic croutons.
Ingredients
- 1 medium butternut squash
- 1 medium onion, diced
- 1/2 lb carrots, peeled and cut into chunks
- 1 granny smith apple, peeled and sliced
- 2 (14 oz) cans vegetable broth
- 1 bay leaf
- 1 1/4 tsp salt
- 1 tsp pepper
- 1/4 tsp dried ground sage
- 1 (13.5 oz) can coconut milk
- Salt and pepper to taste
Instructions
- Peel the squash and cut the neck off. Cut the round bottom section in half. Scoop out and discard the seeds. Cut the squash into chunks and add to the Instant Pot.
- Add in the onion, carrots, apple, broth, bay leaf, salt, pepper and sage.
- Secure the lid on the pot. Make sure valve is set to “sealing.” Set the manual pressure cook button to 8 minutes. When the timer beeps perform a quick release by moving the valve to “venting.”
- Remove the lid and discard the bay leaf. Add in the coconut milk. Use an immersion blender to puree the contents in the pot. You can also puree the soup in batches in a regular blender.
- Salt and pepper the soup to taste. Serve the soup topped with croutons or alongside fresh baked bread.
Notes
You can also make this recipe in the slow cooker.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot
Nutrition
- Serving Size: 1 cup of soup
- Calories: 144
- Sugar: 6 grams
- Sodium: 74 mg
- Fat: 7 grams
- Carbohydrates: 17 grams
- Protein: 6 grams
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This is the 2nd time making this except tonight I used 2 bags of frozen butternut squash the soup was yummy thanks Karen
Hi could you use fresh sage instead of powdered? maybe it would be too strong or bitter?
I think you totally could! I’d add it to taste after the soup has pressure cooked.
Thought I would double recipe but really no need to;it yielded 2 quarts plus 2 cups. Going to freeze one quart. The flavor is wonderful: nice background hints of carrot and apple! I used a store bought chicken bone broth and TJ’s coconut cream and it was super rich and velvety. I added the 1/4 tsp. nutmeg and 1/4 tsp. ginger per another cook’s suggestion and liked it. However, basic recipe is a definite keeper. Thank you Karen!
Glad you liked it Susan!
Made this recipe last night and it was really great!
I did make a few changes – substituted chicken broth for vegetable broth, used half and half instead of the coconut milk, and added about a 1/4 tsp. each of nutmeg and powdered ginger. Really good! Oh, and I forget about the bay leaf and accidentally pureed it into the soup, but it still turned out okay. 🙂
Haha I’ve done that with the bay leaf before too!
Is there a good substitute for coconut milk? I’m allergic to coconut
Can you have regular dairy? I’d use half and half or cream.
Some markets sell butternut squash that is already cut up. How much pre-prepared squash equals what your recipe calls for?
I’d use 4 cups.
Can you omit the coconut milk completely?
I wouldn’t but you could try it and see what you think!
I read a hint somewhere to pierce a spagetti squash with a fork on the intended cutting line and then microwave for 5 mins. It makes is easier to cut in half.
Do you think this would work with a butternut?
Good idea! Try it and see. I will too next time I have a squash on hand.
Just made this soup ! Super easy and great results. I would half the black pepper next time, but this will be a keeper in the soup section of my IP recipes !
Thanks so much Karen, I love your recipes !
Ahh, thanks Roberta!
Can you use beef broth
yes
I don’t care for vegetable broth. Do you think chicken broth would work? Also what brand of coconut milk do you prefer?
yes chicken broth would be great! I just buy Thai Kitchen coconut milk usually.
Thanks to give us recipes with the instant pot. i’m Living in France, I bought one 2 years ago, and in my country to find recipes with the instant pot is impossible! So thank you very much. I’ll try it soon.
you’re welcome!!