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!
Servings: 4 people
Calories: 168kcal
Equipment
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
- ⅓ 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