Quick and Easy Instant Pot Butternut Squash Soup Recipe

Looking for a delicious and comforting meal that fits into your busy schedule? Look no further! This Instant Pot Butternut Squash Soup takes minimal time and effort while delivering rich flavor that will warm you up on chilly days. Let’s get cooking!

Why You’ll Love It

• Minimal Mess: With the Instant Pot, you can sauté your ingredients, eliminating extra pots to clean afterwards.

• Incredible Flavor: Simple yet effective ingredients like onion, garlic, and curry powder bring this soup to life, giving you that long-simmered taste in record time.

• Perfectly Creamy: The coconut milk adds a delightful creaminess that makes this soup ultra comforting.

• Quick Leftovers: Save time later! Leftover soup can be easily reheated on the stove or in the microwave.

Ingredients You’ll Need

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 2 pounds butternut squash, peeled and cubed*
• 1½ teaspoons fine sea salt
• 3 cups water
• ½ cup canned coconut milk**

*You can use pre-cut or frozen butternut squash to save even more time.

**For the best, smooth texture, blend the coconut milk before adding it to the soup.

How to Make Instant Pot Butternut Squash Soup

Step 1: Sauté

1. Start by pressing the "Sauté" button on your Instant Pot. Wait for a minute to let the pot heat up.

2. Add the olive oil and chopped onion. Sauté for about 5–8 minutes until the onion is soft. Mix in the minced garlic and curry powder and stir for 1 more minute to infuse those flavors.

3. Press “Off/Cancel” to stop the sauté. Pour in 1 cup of water, scraping the bottom of the pot with a wooden spoon to avoid any burn errors later.

Step 2: Pressure Cook

1. Add in the remaining 2 cups of water, cubed butternut squash, salt, and pepper. Secure the lid and set the steam release valve to "Sealing".

2. Select "Manual" or "Pressure Cook" and cook at high pressure for 15 minutes. It should take about 10 minutes to come to pressure.

3. When it’s done, let the pressure release naturally for 10 minutes, then switch the steam release valve to "Venting" to release any remaining pressure. Once the valve drops, remove the lid.

Step 3: Blend

1. Carefully transfer the soup to a blender, blending until smooth. To avoid steam buildup, remove the vent in the blender lid and cover with a thin towel.

2. Alternatively, you can use an immersion blender directly in the pot for convenience.

3. Return the blended soup to the pot and stir in the coconut milk. Adjust seasoning if needed, adding a splash of maple syrup for sweetness if desired.

Step 4: Enjoy!

1. Ladle the soup into bowls, garnish as you like with a drizzle of coconut milk or a sprinkle of black pepper. Enjoy warm!

Leftovers

Store any leftover soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. It’s super easy to reheat!

Quick Tips

• If you prefer a sweeter flavor, consider adding an apple while cooking or a touch of maple syrup later.
• Feel free to use chicken or vegetable broth instead of water if you prefer, just be mindful of the salt levels.

If you’re looking to simplify your meal prep while still serving up something hearty and satisfying, give this Instant Pot Butternut Squash Soup a try! Let me know how it turns out!