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–+ servings
Three bowls of creamy soup with pumpkin seeds and fall leaves.
5 from 2 votes

Vegan Butternut Squash Soup (Instant Pot)

Yield 8 cups/1.9 liters
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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. 
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Ingredients 
 

  • 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

Instructions 

  • 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.
  • Enjoy!

Equipment

Video

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 175kcal, Carbohydrates: 17g, Protein: 3g, Fat: 12g, Saturated Fat: 11g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 173mg, Potassium: 546mg, Fiber: 4g, Sugar: 5g, Vitamin A: 13125IU, Vitamin C: 23mg, Calcium: 65mg, Iron: 2mg
Author Rae Aflatooni
Course Main, side, Soup
Cuisine American