Instant Pot Butternut Squash Soup (+ Video Recipe)

This Instantpot Butternut Squash Soup is a creamy and velvety soup, perfect enough for weeknight meals. Serve this hearty dump & start soup with homemade dinner rolls for lunch/ dinner. { Vegan, Gluten-free }

Here is how to make this quick and easy Butternut Squash Soup in INSTANT POT & STOVE TOP.

{ Video Tutorial included in the post } 

EASY BUTTERNUT SQUASH SOUP ( INSTANT POT PRESSURE COOKER )

This Butternut Squash Soup has got no butter and no oil, still creamy :). Are you wondering how is it possible?

Because this soup is immensely flavoursome with all the ingredients in the soup. The recipe also comes together in less than 30 minutes. How quick and easy is that?

We love this Curried Butternut Squash Soup because it is

• A One-Pot Soup
• Super easy to make & Mess-free
• Creamy
• Subtly Spicy
• Lots of flavours
• Perfect for fall/ autumn

WATCH A QUICK VIDEO ON HOW TO MAKE INSTANT POT CURRIED BUTTERNUT SQUASH SOUP (58 sec )

WHY MAKE BUTTERNUT SQUASH SOUP IN INSTANT POT

This Butternut Squash Soup in the Instant Pot is going to change the way you think about DUMP & START SOUP RECIPES.  It is all about dumping the ingredients into the pressure cooker insert,  pressure cook for 10 minutes, add coconut milk and blend it smooth. A delicious soup recipe cannot get any simpler to make a delicious soup. 

If you are not a Vegan, stir in some cream instead.

This butternut squash apple soup can be customised however you like. If you enjoy roasting your vegetables first, why not place them in the oven? It does enhance a little more flavour.  My recipe for Instant Pot Carrot Ginger Soup will walk you on how to do it.

Making soup in the Instant pot locks the flavours well as opposed to making them on a pot. You can keep your soup warm until you are all set to enjoy your meal. No more reheating the food in a microwave.

I HAVE GOT A WHOLE SECTION SORTED FOR YOU WITH INSTANT POT RECIPES – Don’t forget to check out for more inspirations. Yes, you can make many more things other than soup too in an instant pot 🙂

BUTTERNUT SQUASH SOUP INGREDIENTS

What you will need apart from Instant Pot & Immersion Blender

Butternut Squash – A little bit of preparation is needed in peeling, scooping the seeds out and cubing the butternut squash. But that is all about it. You can use frozen squash too.

If you would like to use Butternut Squash puree, I have got you sorted with a recipe here.

Onions

Celery

Carrots

Garlic – I love the addition of garlic in my dump and go soup.

Ginger – { Optional }

I haven’t added ginger to this soup, as there is enough heat coming in from red chilli. But feel free to add if you like

Red Chilli  – Chilli does balance the sweetness in this soup and I will not leave it out. You may as well add just half a chilli if you like it less spicy. { Optional }

A sprig of Rosemary – Herbs add wonderful flavour to the soup. You can swap it for Sage too.

Curry Powder – I love the addition in this soup. Don’t like it, leave it out.

Apple Juice – I love the slight tartness that comes from apple juice .. Adding the juice renders wonderful flavours

Vegetable Broth or Chicken Stock

Coconut milk 

Salt and Pepper

HOW TO MAKE CURRIED BUTTERNUT SQUASH SOUP FROM SCRATCH?

There are many methods to make this Butternut Squash Soup

In the Instant pot { Electric Pressure Cooker }. I like to dump all the ingredients in a go and cook HIGH PRESSURE for 10 minutes. NPR after 5 minutes and Quick release any remaining pressure. Even if the Natural Pressure Release is longer, it will not harm.

Add Coconut milk and blend to a velvety soup. Alternatively, add the soup to a blender and process until smooth.

Manual Pressure Cooker – Add all the ingredients, seal it tight. Pressure Cook for 2 Whistles and switch off. Allow the pressure to release naturally.

On Stove –  Add all the ingredients in a large pot over medium heat. Cover with a lid and cook until fork tender. This can take approximately 40 minutes. Follow the rest of the steps as cooking in the instant pot. 

Roasting the ingredients before cooking them enhances the flavours in the soup. Add Olive oil and roast the vegetables. { Optional }

WAYS TO THICKEN VEGAN BUTTERNUT SQUASH SOUP

1. Use cornflour or rice flour 

Mix a 1 tsp of the flour with the soup to make a slurry and add it back to the soup. This will thicken the soup.

2. Use a little more squash and less Stock

This is the best and easiest method! Works well for Whole 30 and Paleo Diet. However, if you are on a low carb diet, I would prefer using my third option.

3. Cauliflower

Cauliflower is really good at thickening soup. Simply roast in the oven or microwave for a quick alternative. Puree it and add it to the soup to thicken.

TIPS & FREQUENTLY ASKED QUESTIONS

Is Butternut Squash Soup Good for you?

Absolutely, Squash soup is not only healthy – they are delicious too!  Butternut Squash is packed with vitamins, minerals, fibre, potassium, magnesium, and antioxidants. 

Is Butternut Squash suitable for Low Carb or Keto Diet? 

1 cup of Butternut Squash has 13g of Carb. So it’s usually not suitable for low carb or keto diet on its own. But if you are including them in your diet in combination with other vegetables, it is allowed.

 

HOW TO FREEZE BUTTERNUT SQUASH SOUP?

It’s possible to make vegan butternut squash soup with coconut milk ahead of time. Allow it cool down and refrigerate or freeze it in freezer-safe containers. 

To use the Soup from the freezer, defrost it in the microwave and then heat it.

Alternatively, you can transfer the container to the refrigerator overnight and then heat it.

ALTERNATIVE SOUP RECIPES TO TRY THIS SEASON

Vegetarian 15 Bean Soup

Instant Pot Carrot Ginger Soup + Video Tutorial

Instant Pot Pumpkin Soup + Video Tutorial

Roasted Carrot Soup

Vegetable Manchow Soup

Creamy Cauliflower Soup

Vegetable clear soup

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DUMP & START INSTANT POT BUTTERNUT SQUASH SOUP RECIPE BELOW

Instant Pot Curried Butternut Squash Soup { Video Tutorial }

4.5 from 6 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 3

Calories: 369kcal

Author: Sandhya Hariharan

Super easy Curried Butternut squash soup that can be made in jiffy. Just cook the ingredients in your Instant Pot/ Pressure Cooker and whizz it smooth. { Vegan, GF }

Ingredients

Ingredients for Curried Butternut Squash Soup

• 5 Cups Butternut Squash peeled, deseeded and cubed
• ¾ Cup Diced Onions
• ½ Cup sliced celery
• ¾ Cup Carrots
• 3 Cloves Garlic
• ½ - 2 Red Chilli Optional
• 1 Sprig of Rosemary
• 3 Tsp Curry Powder
• 1 ½ Tsp Salt
• Pepper to taste
• 1 Cup Apple Juice
• 1 Cup Vegetable Stock
• 1 Cup Coconut milk

Garnishing

• Thyme
• Pumpkin Seeds

Instructions

Instant Pot Instructions

• Dump the first 12 ingredients in the Instant pot.
• Set to high pressure for 10 minutes. IP kicks offs automatically to Keep Warm function. After 5 minutes, manually release the pressure.
• Remove the rosemary stalk.
• Add coconut milk and use a stick blender and blend smooth. Taste and add more seasoning to suit your palette.
• Ladle the soup straight into bowls, garnish with thyme and pumpkin seeds and serve this warming Instant Pot Curried Butternut Squash Soup with toasted bread.

Stove Top Instructions

• Add the 12 ingredients to a large pot with a lid. Add a little more vegetable stick if needed to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer for 30- 40 minutes, or until all vegetables are fork tender.
• Remove the rosemary stalk. Add coconut milk and blend smooth. Season with more salt and pepper as needed.
• Ladle the soup to bowls, garnish and serve with homemade dinner rolls.

Notes

• The addition of chilli gives the heat to the soup. But if you do not like it spicy, do not add it. Chilli balances the sweetness coming from butternut squash.
• If you do not have apple juice, add granny smith apples and increase the stock by 1 cup.

Nutrition

Calories: 369kcal | Carbohydrates: 50.1g | Protein: 5.7g | Fat: 19.9g | Saturated Fat: 17.1g | Sodium: 1263mg | Potassium: 1336mg | Fiber: 9.5g | Sugar: 19.3g | Calcium: 175mg | Iron: 4mg

Course: Soup

Cuisine: American

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