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Instant Pot Butternut Squash Coconut Milk Soup

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: Butternut Squash Coconut Milk Soup, Butternut Squash Soup, Instant Pot Butternut Squash Coconut Milk Soup, Instant Pot Butternut Squash Soup, instant pot soup
Servings: 4 servings
Author: Gayathri Vijayakumar

Ingredients

  • 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

To Garnish

  • Coriander Leaves
  • Fresh Cream
  • Red Chilli Flakes

Instructions

  • 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.

Notes

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.
The soup can be refrigerated for around 3 days and can be frozen for 1 month.
Adjust spices to suit your taste.