This filling and creamy butternut squash soup recipe is made entirely in an Instant Pot and is the ultimate heartwarming comfort food. It’s also naturally vegan, gluten free, dairy free, and easy to make in under an hour! Serve alongside my rosemary sea salt dinner rolls and a warm mug of glühwein.
Halloween’s over, so that means we get to talk about all things Thanksgiving, Christmas, and New Year’s Eve, right? Right. Mind you, I still take them one at a time.
In October I focus on Halloween, then November I focus on Thanksgiving, and then at the stroke of midnight headed into the Friday after Thanksgiving it’s full steam ahead to Christmas and New Year’s Eve.
It’s also full steam ahead on soup season. The time of year where I crave all my favorite comfort foods, and this easy butternut squash soup recipe is one of those favorites.
It’s creamy, smooth, and the definition of heartwarming. This butternut squash soup is made with coconut milk and apples – it’s perfectly spiced, and the addition of a tart apple adds the perfect balance of flavors. I’ve routinely made a meal out of this soup and my Rosemary Sea Salt Dinner Rolls, but you could always serve it up as an appetizer or side dish to your dinner.
In the past I’ve served my golden child (and fan favorite) Carrot Ginger Soup as the first course for Thanksgiving dinner. But this year? Well, this has made itself the new front runner for our holiday table.
Making butternut squash soup
- Peel your butternut squash and slice it in half lengthwise.
- Scoop out the seeds, just like you would with that Halloween pumpkin that is currently squirrel food.
- Cut your butternut squash into 1-2″ cubes; core, peel and dice your apple; peel and dice your onion; mince your garlic; and grab a couple sprigs of sage.
- In your Instant Pot, combine your all your chopped veggies, vegetable stock, and sage.
- Next add your spices (turmeric, salt, black pepper, white pepper, cayenne, cinnamon, and nutmeg).
- Stir to combine, but don’t worry too much about getting everything evenly distributed.
- Cover the IP with lid and make sure it’s locked closed. Set vent to “Sealing”.
- Press “Pressure Cook”, set the “Pressure Level” to high.
- Press the + button until the time reads 9 minutes. Let it cook until it beeps to indicate that it’s done.
- Using an oven mitt or towel, carefully move the valve to the “Vent” setting and let it release all the pressure that’s built up. It will be a loud whistling sound – I recommend warning anyone else in the room so they don’t think a freight train is plowing through the room. It may take a few minutes before it stops.
- Remove the lid and carefully remove and discard the sage sprigs.
- Pour in the coconut milk, and give it a quick stir.
- Stick an immersion blender into the pot close to the bottom, then turn it on and slowly move it around the pot to blend everything together.
- Blend until smooth. Give it a taste, and if you find you want to add any more of any of the spices, add a pinch and blend again to combine.
Use a ladle to portion soup into cups or bowls. It’s going to be super hot straight out of the Instant Pot , so be careful!
If you have leftovers but think you’ll want to come back for more, just put the lid back on and press the “Keep Warm” button.
I love making this butternut squash soup with coconut milk because it helps make it so creamy. Garnish with a swirl of coconut milk and freshly ground pepper, if desired. It makes for a pretty presentation, but isn’t necessary from a flavor standpoint.
This is another plug for serving this with warm Rosemary Sea Salt Dinner Rolls – they’re sturdy enough to support being dipped in the soup, and the combination makes for a lovely cold-weather dinner.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Instant Pot Butternut Squash Soup
- 8 cups butternut squash, peeled, seeded and diced (about 2 medium squash)
- 16 ounces vegetable stock
- 3 cloves garlic, minced
- 1 apple, cored and diced (I like using Granny Smiths)
- 2 sprigs fresh sage
- 1 white or yellow onion, diced
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- A pinch of cayenne
- A pinch of ground cinnamon
- A pinch of ground nutmeg
- ¾ cup canned coconut milk
- In your Instant Pot, combine butternut squash, vegetable stock, garlic, apple, sage, onion, turmeric, salt, black pepper, white pepper, cayenne, cinnamon, and nutmeg. Stir to combine, then cover with lid and make sure it's locked closed.
- Set vent to "Sealing" and press "Pressure Cook", set the "Pressure Level" to high and press the + button until the time reads 9 minutes. Let it cook until it beeps to indicate that it's done.
- Using an oven mitt or towel, carefully move the valve to the “Vent” setting and let it release all the pressure that’s built up. It will be a loud whistling sound, and may take a few minutes before it stops. Remove the lid.
- Carefully remove and discard the sage sprigs, and then stir in the coconut milk.
- Use an immersion blender to blend until smooth.
- Transfer to cups or bowls and serve immediately. Enjoy!
- Optional: Garnish each bowl with a small swirl of coconut milk and freshly ground pepper.
- If you have leftovers, just put the lid back on and press the "Keep Warm" button.
- Store in an airtight container in the fridge for up to a week.
- To reheat, warm in a small saucepan over low heat, stirring occasionally until hot.