Home RecipesAppetizers Instant Pot Vegan Butternut Squash Soup

Instant Pot Vegan Butternut Squash Soup

by Jamie

Quick & easy Instant Pot vegan butternut squash soup that’s ready in a flash! Smooth & creamy with a hint of sweetness. Inspired by Panera Autumn Squash Soup!

Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in a white bowl
Instant Pot Vegan Butternut Squash Soup

This Instant Pot vegan butternut squash soup is so simple and easy to make! This soup is creamy, nutty, and smooth with a subtle hint of sweetness from the granny smith apple. If you love Panera autumn squash soup, you’ll love this recipe!

Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in three white bowls

What I love about this Instant Pot vegan butternut squash soup is how creamy and rich it is considering there’s no dairy! The coconut milk adds a rich, luscious taste to this butternut squash soup that’s soothing and comforting. And if you’re in the mood for spicy butternut squash soup, you can add in optional spices to give it a kick.

Panera autumn squash soup includes carrots, apple, and a hint of curry, which is also included in this recipe. The big difference with my recipe is that I opted to make this vegan and skip the dairy. Instead I used lite coconut milk which in my opinion, makes this soup taste even better!

Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in three white bowls

To finish, garnish this soup with some crunchy roasted pumpkin seeds for a bit of texture. This recipe is versatile and can be modified according to your tastes. Here are a few suggestions:

Instant Pot Vegan Butternut Squash Soup Variations:

Spicy Butternut Squash Soup

  • curry powder
  • ginger powder
  • cayenne powder

More Herbs & Seasoning:

  • dried basil
  • oregano
  • sage
  • smoked paprika
  • cumin
  • coriander

Other vegetables:

  • potatoes
  • sweet potatoes
  • parsnips

Topping suggestions:

  • Toasted quinoa
  • fried onions
  • garlic croutons
  • toasted chopped nuts – almonds, walnuts, cashews
  • drizzle of olive oil or coconut cream
Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in a white bowl
Instant Pot Vegan Butternut Squash Soup

How to Make Instant Pot Vegan Butternut Squash Soup

Peel, Cut, and Chop Your Butternut Squash

  1. First, cut the butternut squash where the neck and bulb meet.
  2. Next peel the outer skin using a peeler or a paring knife. The skin is thick so make sure to get the entire peel off including the white part underneath the outer peel and the green vein running through the peel.
  3. Afterwards, use a spoon to take out the seeds. You can save this later for roasting if you prefer.
  4. Lastly, chop the butternut squash into about 1 inch pieces.

Add butternut squash, carrots, apples, and herbs to the Instant Pot. You only need 10 minutes on Manual Pressure Cook.

ingredients for instant pot vegan butternut squash soup in an instant pot container

Next, blend the butternut squash soup until you get a smooth consistency using an immersion blender or regular blender.

vegan butternut squash soup in an instant pot container blended with an immersion blender

Finally top with roasted pumpkin seeds or any other crunchy topping for texture. Or you can drizzle on a little olive oil or coconut milk on top. Enjoy!

Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in three white bowls

I hope you enjoy this Instant Pot vegan butternut squash soup, Panera autumn squash soup! Please share, rate, and comment below. I’d love to hear from you!

Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!

Thanks so much for stopping by!

Jamie

You might like these other recipes!

*This post may contain affiliate links which means any purchases made through my link pay out a small commission without any extra cost to you. All opinions are my own and I only recommend products that I know, personally use, and trust. For more information, please see my Privacy Policy.

Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in a white bowl

Instant Pot Vegan Butternut Squash Soup

A quick & easy Instant Pot vegan butternut squash soup that's ready in no time! Smooth & creamy with a hint of sweetness. This vegan butternut squash soup is inspired by Panera's autumn squash soup!
5 from 16 votes
Print Pin Rate
Course: Appetizer, Sides, Soups
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people
Calories: 168kcal

Ingredients

  • 1 medium butternut squash cut into 1 inch size pieces, about 6 cups
  • 2 cups vegetable broth
  • 1 14 oz lite coconut milk about 1½ cups
  • 2 medium carrots chopped into 1 inch pieces
  • cup chopped onions
  • 1 small granny smith apple seeded and chopped, about ½ cup
  • 2 cloves garlic
  • 1 dried bay leaf
  • few sprigs of thyme
  • salt & pepper to taste
  • ¼ cup roasted pumpkin seeds for garnish

Optional spices for Spicy Butternut Squash Soup (add all or some):

  • ½ teaspoon curry powder
  • ½ teaspoon ginger powder
  • ¼ teaspoon cayenne powder

Instructions

  • Set aside the coconut milk and roasted pumpkin seeds for later. Add the butternut squash, vegetable broth, carrots, onions, apple, garlic, bay leaf, and thyme to the Instant Pot. Add in any optional spices at this time if you want spicy butternut squash soup.
  • Set the Instant Pot to "Manual Pressure Cook" for 10 minutes. Once it's done, wait 5 – 10 minutes then use the "Quick Release" valve to release the steam and open the lid once the float valve has dropped.
  • Take out the bay leaf and thyme sprigs. Add the coconut milk. Then use an immersion blender to blend the soup. Or you can also ladle the soup into a blender and blend until you get a smooth consistency. Season with salt and pepper to taste and garnish with roasted pumpkin seeds.

Notes

Store leftovers in an airtight container and keep in the fridge for up to 4 days or freeze for up to 1 month. 

Nutrition

Calories: 168kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 519mg | Potassium: 862mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25290IU | Vitamin C: 44mg | Calcium: 110mg | Iron: 2mg
Tried this recipe?Mention @drivemehungry or tag #drivemehungry!
Instant Pot Vegan Butternut Squash Soup

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

21 comments

Alison October 20, 2019 - 7:30 am

5 stars
I just bought a butternut squash yesterday and was looking for some inspiration. I’m making this soup for dinner tonight. I love all the flavors and spices you’ve used.

Reply
estelle @soulandstreusel.com October 20, 2019 - 3:11 am

5 stars
we loooove coconut milk in this house, and an easy orange soup made in the instant pot is a keeper! definitely saving this, thanks!!

Reply
Tisha October 20, 2019 - 2:20 am

5 stars
The color of this soup is absolutely gorgeous! Butternut squash is the perfect soup for fall weather!

Reply
Danielle October 20, 2019 - 1:51 am

5 stars
Yum! I just had the autumn squash soup at Panera the other day and was wondering if I could make it at home. This is so good!

Reply
Dannii October 20, 2019 - 12:32 am

5 stars
I love butternut squash soup at this time of year. The spicier the better for me.

Reply
Bintu | Recipes From A Pantry October 16, 2019 - 1:51 pm

5 stars
What a perfect Autumn recipe! Love making soups in my Instant Pot so will give this a try.

Reply
Genevieve October 16, 2019 - 1:07 pm

5 stars
This soup looks so beautiful and vibrant!

Reply
Jessica Formicola October 16, 2019 - 1:03 pm

5 stars
I made this soup for dinner last night and it was so delicious! Thanks so much for sharing the recipe!

Reply
Emmeline October 16, 2019 - 12:13 pm

5 stars
Mmm this soup looks so good! The color is just perfect and I love that you added apples – I bet it gives a nice touch. As soon as I get an instant pot… 😉

Reply
Alexandra @ It's Not Complicated Recipes October 16, 2019 - 2:32 am

5 stars
This looks so divine, Jamie! I love the vibrant colour. The perfect fall soup 🙂

Reply
Jamie
Jamie October 16, 2019 - 3:14 am

Thanks so much Alex! It’s so good during this fall weather! 🙂

Reply
Whitney October 15, 2019 - 8:26 pm

5 stars
I recently purchased an instant pot and would like to try this! I haven’t made any soup with it but yours looks so perfect and creamy!

Reply
Jamie
Jamie October 16, 2019 - 3:15 am

Thank you Whitney! Oh you’ll love the instant pot for making soups and stews. It’s so convenient! 🙂

Reply
Veena Azmanov October 15, 2019 - 8:26 pm

5 stars
Awesome and flavorful combination of Ingredients to making this creamy and delightful soup. I love the color too.
v

Reply
Jamie
Jamie October 16, 2019 - 3:15 am

Thanks Veena! I love the color of the soup too!

Reply
Colleen October 15, 2019 - 7:48 pm

5 stars
Butternut Soup is the best! Love your addition of apples. Delicious!

Reply
Jamie
Jamie October 16, 2019 - 3:16 am

Yes isn’t it? The apples added just the perfect amount of sweetness! 🙂

Reply
Noelle October 15, 2019 - 7:13 pm

5 stars
What a perfect fall recipe. Looks so creamy, warm and delicious!

Reply
Jamie
Jamie October 16, 2019 - 3:16 am

Thank you Noelle! It’s such a good soup to have during the fall! 🙂

Reply
Sara October 15, 2019 - 6:35 pm

5 stars
This looks like a perfect meal on a cool fall day. I love butternut squash soup, but have never tried to make it. I have to try this recipe!

Reply
Jamie
Jamie October 16, 2019 - 3:17 am

I love having soups in the fall too! Give this a try Sara, you’ll love it! 🙂

Reply
173 Shares
Pin163
Share1
Tweet
Yum9
Share