Easy Instant Pot Butternut Squash Soup
Warm up with this creamy, flavorful butternut squash soup made easily in the Instant Pot!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups cubed butternut squash (about 1 1/2 pounds)
- 1 medium carrot, sliced
- 2 1/2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 cup canned coconut milk (plus more for garnish)
Instructions
- Set the Instant Pot to Sauté mode and heat the olive oil.
- Add the onion and cook until soft, about 3-4 minutes.
- Stir in the garlic and cook for 1 more minute.
- Add the butternut squash, carrot, vegetable broth, salt, pepper, and cinnamon.
- Secure the lid, set valve to Sealing, and pressure cook on High for 8 minutes.
- Once done, quick release the pressure carefully.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk. Taste and adjust seasoning as needed.
- Serve hot with a swirl of coconut milk if desired.