For a richer flavor, roast the butternut squash before adding it to the Instant Pot. Toss the diced squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and puree until smooth. Be cautious when blending hot liquids. The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave. For a vegan option, ensure your vegetable broth is plant-based. Add a squeeze of lime juice for a brighter flavor.
Instant Pot Butternut Squash Soup with Coconut Milk
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS9
Embrace the vibrant flavors of autumn with this creamy and comforting butternut squash soup, effortlessly prepared in your Instant Pot. Infused with the subtle sweetness of apple and carrot, and enriched with velvety coconut milk, this soup is a symphony of textures and tastes. A dash of smoked paprika adds a delightful smoky depth.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Fiber7 g
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Protein4 g
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Saturated Fat4 g
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Sodium370 mg
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Sugar11 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne (if using), cinnamon, and nutmeg in the Instant Pot. (5 minutes)
02
Step
2 mins
Pour in the vegetable broth and stir to combine. (2 minutes)
03
Step
18 mins
Secure the lid of the Instant Pot, ensuring the valve is set to sealing. Select 'Manual' or 'Pressure Cook' and set the timer for 8 minutes on high pressure. Allow 10-15 minutes for the pressure to build. (18 minutes)
04
Step
5 mins
Once the timer is up, carefully release the pressure using the quick-release method, following the manufacturer's instructions. (5 minutes)
05
Step
2 mins
Once the pressure is fully released, unlock and remove the lid. Stir in the coconut milk. (2 minutes)
06
Step
3 mins
Using an immersion blender, carefully puree the soup until smooth and creamy. (3 minutes)
07
Step
2 mins
Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne for a touch of heat. (2 minutes)
08
Step
5 mins
Ladle the soup into bowls and garnish with a swirl of coconut milk and a sprinkle of smoked paprika, if desired. Serve warm. (5 minutes)
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Terry Volkmanhettinger
Jun 25, 2025This recipe is a lifesaver! I love how quickly it comes together in the Instant Pot.
Ashly West
Jun 23, 2025The smoked paprika adds such a unique and delicious flavor.
Santiago Hirthe
Jun 22, 2025My kids even loved it! A great way to get them to eat their veggies.
Ernesto Lubowitz
Jun 17, 2025I found the soup a little too sweet, so I added a squeeze of lemon juice to balance it out.
Amelie Zemlak
Jun 17, 2025I added a little bit of ginger for an extra kick. Delicious!