Vegan Butternut Squash Soup in Instant Pot (Best and Creamy)
Quick and Easy Instant Pot Butternut Squash Coconut Milk Soup in less than 30 minutes. This flavourful, gluten-free, vegan soup is so easy to make.
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.
Notes
Saute the onion and garlic in the beginning to enhance the flavours of the soup. You can omit adding oil in the beginning and add the onion & garlic with the rest of the ingredients.
Adjust spices to suit your taste.
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