Are you a soup enthusiast looking for a hearty, healthy, vegan option to warm your soul? Look no further! This Vegan Butternut Squash Soup in the Instant Pot, featuring the rich goodness of coconut milk, is a game-changer in the world of comfort food.
This is one of the easiest soup recipes. This quick and easy Instant Pot Butternut Squash Coconut Milk Soup can be made in less than 30 minutes. This Soup is so flavourful, Vegan and gluten-free Soup. A warm bowl of butternut squash soup is all you need for this winter.
Jump to:
- Why you will love this Vegan Butternut Squash Soup made in Instant Pot
- Simple Ingredients Used to make Vegan Butternut Squash Soup in Instant Pot
- How to make Vegan Butternut Squash Soup in the Instant Pot
- Tips for making the best Instant Pot Butternut Squash Soup Recipe
- Serving Suggestions
- Frequently asked questions
- Other recipes you may like
- Recipe Card
Vegan Butternut Squash Soup in the Instant Pot with coconut milk is a delightful blend of flavours and textures that will warm your heart and satisfy your taste buds. The hint of sweetness from butternut squash and full fat coconut milk and the flavour from veggie broth make this one of the most delicious soups. Give it a try, and it might just become your new favourite go-to soup recipe. Whether you’re a seasoned vegan or want to incorporate more plant-based meals into your diet, this dish is a winner.
Instant Pot Butternut Squash Coconut Milk Soup is a creamy soup with a smooth texture. The coconut milk adds a rich flavour and taste to the soup, making it more comforting. Pair this delicious soup with some bread for a wholesome and filling meal this season.
The beautiful colour of the soup, the creamy texture and the fact that it’s super simple to make are a few factors that make me repeatedly fall in love with this velvety soup.
Why you will love this Vegan Butternut Squash Soup made in Instant Pot
There’s something magical about the combination of sweet butternut squash and the creamy texture of coconut milk. This soup strikes the perfect balance between savoury and sweet, making it ideal comfort food for any occasion. Here’s why we can’t get enough of it:
Nutrient Powerhouse: Butternut squash is loaded with essential vitamins and minerals. This soup is not just delicious; it’s a nutritional powerhouse!
Creamy Dreamy Goodness: Coconut milk adds a luscious creaminess to the soup, creating a velvety, creamy texture that’s both satisfying and indulgent. Plus, it’s a fantastic dairy-free alternative for our vegan friends.
Instant Pot Magic: Using the Instant Pot not only speeds up the cooking process but also helps retain the vibrant flavours of the ingredients. It’s a time-saving kitchen superhero that makes this recipe a breeze.
Simple Ingredients Used to make Vegan Butternut Squash Soup in Instant Pot
How to make Vegan Butternut Squash Soup in the Instant Pot
Set the pot on sauté function to make the soup in the Instant Pot Electric Pressure cooker. Add a little oil and sauté onion and garlic.
Add the diced butternut squash, vegetable broth, salt. Pressure cook on high pressure for 10 minutes.
Then, release pressure immediately. Puree the ingredients using an immersion blender and add in the coconut milk. Mix, taste and season with ingredients of your choice.
Tips for making the best Instant Pot Butternut Squash Soup Recipe
Choose a ripe butternut squash: A ripe squash ensures a sweeter and more flavorful soup.
Experiment with spices: Feel free to adjust the spices to suit your taste buds. Cumin powder, coriander powder, curry powder, red curry paste, and cayenne pepper are some good options for added spice and flavour.
Use full-fat coconut milk: For the creamiest texture, opt for full-fat coconut milk.
Serving Suggestions
Pair your Vegan Butternut Squash Soup with various accompaniments to make it a complete and satisfying meal. Here are some serving suggestions:
Crusty Bread: Serve a warm bowl of this soup with a warm baguette or a slice of artisanal bread is perfect for dipping into the creamy goodness.
Toasted Pumpkin Seeds: Add a crunchy texture by sprinkling toasted pumpkin seeds on this cozy soup.
Fresh Salad: Serve with a crisp green salad for a nutritious meal.
Favorite Toppings: Add your favourite toppings like fresh cream, red chilli flakes, croutons, parsley, and coriander leaves.
Frequently asked questions
Absolutely! Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to three months.
While fresh butternut squash is recommended for optimal flavour, you can use pre-cut butternut, frozen or canned, if you’re short on time. Just be sure to adjust the cooking time accordingly.
Yes, the Vegan Butternut Squash Soup is naturally gluten-free. Ensure your vegetable broth is also gluten-free if you have dietary restrictions.
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Recipe Card
Vegan Butternut Squash Soup in Instant Pot (Best and Creamy)
Ingredients
- 500 gms Butternut Squash I used frozen
- 3 cloves Garlic
- 1 Onion medium
- 2 cups Vegetable Broth
- 1 cup Coconut Milk
- 1 teaspoon Olive Oil
- Salt to taste
To Garnish
- Cilantro / Parsley optional
- Pepper Powder to taste
- Croutons optional
Instructions
- Switch on the Instant Pot. Keep it on Saute mode and heat oil in the pot. Add diced onions and garlic cloves. Saute for about 5 minutes.
- Add diced butternut squash, vegetable broth, salt. Cancel the Saute mode. Close the lid and keep the vent in Sealing Position.
- Cook on Pressure Cook Mode at High Pressure for 10 minutes.
- After the instant pot beeps, release the pressure immediately.
- Using an immersion blender, blend the soup to a smooth & creamy texture.
- Add coconut milk and stir well. Taste and add salt if required.
- Top the soup with croutons, and cilantro/parsley if desired. Add pepper powder to suit your taste
- Serve hot soup with your choice of bread.