Instant Pot Butternut Squash Soup with Coconut Milk

An easy plant-based butternut squash soup adapted for the Instant Pot with apple, carrot, and coconut milk.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 195 Calories

Ingredients

• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 medium white onion, diced
• 1 large carrot, peeled and diced
• 1 medium apple, cored and diced
• 0.5 teaspoon salt, or more to taste
• 0.125 teaspoon cayenne pepper, or more to taste
• 0.25 teaspoon freshly ground black pepper, or more to taste
• 0.5 cup unsweetened coconut milk
• 3.5 pounds butternut squash - peeled, seeded, and diced

Recipe Instructions

Step 1

Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.

Step 2

Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Add vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.