Vegan butternut squash soup that is quick and easy to make. It’s the perfect vegan soup for winter, fall, or any time of year really.
- 5 cups butternut squash (I used 2 smaller ones), cut in half lengthwise and widthwise
- 1 large yellow onion, halved and then halved again (big chunks that will fit in the pressure cooker)
- 3 carrots, peeled and chopped in half or thirds (whatever will fit easiest in the pressure cooker)
- 1 13.5 ounce can coconut milk (full fat)
- 3 cloves garlic, minced
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon curry powder
- Prepare: Place a trivet and steamer basket into the pressure cooker. Add 1 1/2 cups water, squash, carrots, and onion. Close, seal, and place on high.
- Cook: Once pressure is reached, turn down the heat (just enough to maintain pressure) and let cook for 10 minutes.
- Sustain: After 10 minutes turn the cooktop off and leave pressure on high until no more steam is being released.
- Release: Then, turn the valve to automatic release (steam position).
- Let cool: Once all pressure is released remove the lid and let sit for 5+ minutes (remember it’s hot).
- Remove: Carefully remove trivet with squash, carrots, and onion on it and separate squash.
- Scoop: With a spoon, carefully scoop out squash removing it from its peel (the skin is soft and may break apart), and discard skin.
- Place squash, carrots, and onion back into the pressure cooker with the leftover water from the steaming process.
- Add all remaining ingredients to the pressure cooker.
- Heat: Turn to low heat (with the lid off).
- Blend: With an immersion blender, blend together all of the ingredients until well combined and smooth.
- Prep Time: 5
- Cook Time: 15
- Category: Soup, Side, Main
- Method: Pressure Cooker
- Cuisine: American
Keywords: instant pot soup, vegan butternut squash soup, instant pot butternut squash soup, pressure cooker butternut squash soup