Instant Pot Butternut Squash Soup

Rating
4.6 from 5 votes
Servings
8 bowls
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramSoup/Broth
Prep Time
15 minutes
Cook Time
30 minutes
Pressure Release
10 minute NPR
Total Time
55 minutes
Recipe by: Valerie Cooper
This rich and flavorful butternut squash soup is thick and creamy with a roasted, nutty flavor. The perfect soul-warming dish for those cool autumn and winter days.
Cuisine: American
Course: Soup
Category: Soups, Stews & Chilis

Ingredients

  • 1 large butternut squash 2 ½ - 3 lbs, skinned, seeded, cubed and divided
  • 1 medium yellow onion rough cut, and divided

for the Sautéed Vegetables

  • 4 tablespoons unsalted butter
  • 1 cup yellow onion
  • 3 cups butternut squash
  • 4 cloves garlic minced

for the Spices

  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg
  • teaspoon ground cayenne pepper

the remaining Fruits and Vegetables

  • butternut squash the remaining squash
  • yellow onion the remaining onion
  • 2 Granny Smith apples cored, peeled, and diced

for the Soup Base

  • 2 teaspoons kosher salt or to taste
  • 3 cups coconut water

to add After Cooking

  • ½ cup coconut milk
  • 3 tablespoons maple syrup

Directions

Non-members can get the full recipe here.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1bowl | Calories: 222kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 687mg | Potassium: 898mg | Fiber: 5g | Sugar: 16g | Vitamin A: 15900IU | Vitamin C: 38mg | Calcium: 119mg | Iron: 2mg
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