Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Prep time: 10 min
Total time: 50 min
Yield: 6 - 8 serving(s)
Ingredients: 2 tbsp. olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 tbsp. curry powder; 2 1/2 lb. diced butternut squash; 1 1/2 tsp. kosher salt; 2 1/2 c. vegetable broth; 1 c. coconut milk, plus more for serving; Chopped cilantro and sliced jalapenos, for serving

It's the perfect make-ahead lunch!

By Lauren Miyashiro; Recipe by Kellie KelleyPublished: Aug 5, 2021

4.8

4 Ratings

instant pot butternut squash soup recipe

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Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

50 mins

Jump to recipe

If you’re an Instant Pot pro, you know that it’s especially amazing for homemade soups. This velvety, rich butternut squash recipe takes just 10 minutes to prep and is just as perfect for a fancy dinner party as it is for a make-ahead work lunch. Bonus: It just so happens to be vegetarian and vegan.

What is the easiest way to peel butternut squash?

Our favorite trick: Pierce the squash several times with a fork, cut off both ends, then microwave it for 3 minutes. Let it cool until it doesn’t burn your hand, then peel away. It’ll be much easier. If you want to save even more time, use 6 cups of store-bought pre-peeled and chopped butternut squash. (It’s easy to find in the refrigerated produce section of most grocery stores.)

What flavors go well with butternut squash?

The winter gourd's subtle sweetness pairs well with warm spices. Here, we use curry powder, but you could also sub in 1 tablespoon Thai red curry paste. If you’re not a fan of curry, simply omit the addition of either.

Though butternut squash is already pretty creamy in texture on its own, coconut milk adds extra body as well as a slightly fruity undertone. The fat in coconut milk tends to separate from the milk, so this recipe calls for blending it first. (You’ll need to return all the soup to the blender to puree anyway.) Alternatively, you can shake the can of coconut milk before opening, which is a good move if you plan to use your immersion blender to puree the soup right in the pot! If you already have some heavy cream in the fridge, feel free to swap it in.

What is the best way to reheat the soup?

Leftovers can be stored in an airtight container in the refrigerator for up to 6 days. Alternatively, you could freeze it for up to 3 months. To reheat, thaw the soup completely in the refrigerator (if frozen), then transfer to a saucepan and place over medium heat. Stir occasionally until soup is heated through. Do not bring the soup to boil or it will lose its silky texture!

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Ingredients

Directions

1. Step 1Add the oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add the onion and cook until tender, about 6 minutes. Add the garlic and curry powder and cook 1 more minute.
2. Step 2Add the squash, salt, and broth to the pot. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 15 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove lid, being careful of any remaining steam.
3. Step 3Meanwhile, pour the coconut milk into a blender. Blend until smooth. Pour into a bowl and set aside.
4. Step 4Transfer one-half of the squash mixture to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Repeat with the second half of the soup. Return blended soup to pot. Stir in 1 cup of the coconut milk. Serve warm topped with a swirl of additional coconut milk, cilantro, and sliced jalapenos, if desired.