Quick and Easy Instant Pot Butternut Squash Coconut Milk Soup in less than 30 minutes. It is super easy to make and full of flavours! This Vegan & Gluten-Free Soup is all that you need for this winter.
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 which makes it more comforting. Pair this delicious soup with some bread to have a wholesome and filling meal.
I started using butternut squash in my cooking just around a year back. From then on, this soup is one of my favourite recipes to use butternut squash in. I am not a big fan of cutting this Vegetable. So, my husband buys this in bulk, cuts and freezes them in portions for me. My job becomes super simple after that.
The beautiful colour of the soup, the creamy texture and the fact that it’s super simple to make are few factors that make me fall in love with this soup again and again.
The reason I love this Instant Pot Butternut Squash Coconut Milk Soup
Vegan & Gluten Free
Creamy & Smooth
Healthy & Comforting
No fancy ingredients
Flavourful & Perfect to warm you up during winter
Dump everything in the Instant Pot & walk away. It’s that simple
Can make a large batch and freeze it
Easy & quick to prepare
How to make this Soup in the Instant Pot
To make the soup in the Instant Pot, add some oil and saute the onion & garlic. Add the diced butternut squash, vegetable broth, salt & pepper. 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.
Reasons to make this Soup in the Instant Pot
You can dump all the ingredients (except coconut milk ) in the Instant Pot and let it cook.
The pressure cook feature saves a lot of time. You don’t have to stand next to it to keep a watch.
You can make the soup in advance and leave it on “Keep Warm” mode until you are ready to have the Soup. I usually prepare the soup by afternoon and leave it on warm mode till dinner time. It’s super convenient.
How to make this Soup without an Instant Pot
Use a large pot on the stovetop. Add oil to the pot. Saute the garlic, onion and then add the diced butternut squash, salt, pepper, vegetable broth. Bring to a boil, then lower the heat and simmer for around 30 mins, until the butternut squash is well cooked and tender. Blend with the Immersion Blender and add coconut milk. Mix well, add seasonings and serve.
What can be used for Garnish
Roasted Peanuts, Red Chilli Flakes, Fresh Cream, Cilantro Leaves, Sunflower Seeds & Pumpkin Seeds are a few of the ingredients that can be used for garnish.
We saute the onion and garlic in the beginning to enhance the flavours of the soup. You can omit adding oil in beginning and add the onion & garlic with the rest of the ingredients.
There is no need to cook the soup after adding the Coconut Milk.
The soup can be refrigerated for around 3 days and can be frozen for 1 month.
Adjust spices to suit your taste.
Check my Asparagus & Cauliflower Soup, if you are a fan of creamy soup recipes.
Instant Pot Butternut Squash Coconut Milk Soup
- 500 gms Butternut Squash
- 3 cloves Garlic
- 1 Onion medium
- 2 cups Vegetable Broth
- 1 cup Coconut Milk
- 1 tsp Olive Oil
- Salt to taste
- 1/2 tsp Pepper Powder
- Coriander Leaves
- Fresh Cream
- Red Chilli Flakes
- Switch on the Instant Pot. keep it on Saute mode and heat oil in it. Add diced onions and garlic and saute for about 5 minutes.
- Add diced butternut squash, vegetable broth, salt & pepper powder. 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 red chilli flakes, coriander leaves & fresh cream if needed.
- Serve hot with your choice of bread.