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+ servings
Butternut Squash Soup served in a black bowl garnished with red chilli flakes and pumpkin seeds
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5 from 1 vote

Instant Pot Butternut Squash Soup

This easy Butternut Squash Soup is a creamy ,healthy & delicious recipe, made with butternut squash, carrots ,onions and a touch of spice.
Course Appetizer
Cuisine American
Keyword 30 minutes or less, butternut squash, healthy, instant pot, soup recipes
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 287kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250ml

For Garnish:

Instructions

Instant Pot Method:

  • Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
  • Add diced butternut squash, carrots ,water or vegetable stock, red chilli flakes and salt.
  • Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
  • When the instant pot beeps, let the pressure release naturally. Open the lid.
  • Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
  • Add thick coconut milk, red chilli flakes, red chili powder, lime juice and stir well.It tastes really great with coconut milk but you can also replace with milk or cream or half and half.
  • If you think soup is too thick ,you can add water into soup and boil for 2 minutes.
  • Serve hot and top with red chilli flakes and pumpkin seeds.

Stove Top Pot Method:

  • Heat oil or butter in a large pot and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
  • Add diced butternut squash, carrots ,water or vegetable stock, red chilli flakes and salt.
  • Cover and simmer until the vegetables are soft, about 20-25 minutes.
  • Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
  • Add thick coconut milk, red chilli flakes, red chili powder, lime juice and stir well.It tastes really great with coconut milk but you can also replace with milk or cream or half and half.
  • Serve hot and top with red chilli flakes and pumpkin seeds.

Notes

Variations:

  1. Spicy Butternut Squash Soup:  Add more red chilli powder or red chilli flakes to make soup spicy.
  2. Thai Curried Butternut Squash Soup:You can add 1 tablespoon of thai curry paste.
  3. Curried Butternut Squash Soup:Add 1 tablespoon of curry powder instead of red chilli powder.
  4. Butternut Squash Apple Soup:Add a green apple, diced along with the butternut squash and carrots before pressure cooking.
  5. Replacement for Coconut milk :You can use heavy whipping cream or full fat milk or half and half in place of coconut milk.
  6. Toppings:You can use sunflower seeds, roasted chickpeas ,cheese as healthier toppings option.
  7. Fresh Herbs:  use rosemary , sage ,oregano or thyme.
 

Tips:

  1. Be sure to sauté the onion and ginger ,garlic, in a little olive oil or butter first. Soup will have a rich flavor.
 
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
 
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 287kcal | Carbohydrates: 48.8g | Protein: 5.1g | Fat: 11g | Sodium: 287mg | Potassium: 1123mg | Fiber: 12.4g | Sugar: 15.1g | Vitamin A: 3550IU | Vitamin C: 72.3mg | Calcium: 180mg | Iron: 3.8mg