Squash Soup Instant Pot

Name: Squash Soup Instant Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup coconut milk

Highlighted under: Healthy & Light

This creamy and delicious squash soup is made effortlessly in your Instant Pot, making it the perfect comfort food for any season.

Created by

Clara Jennings

Last updated on 2025-12-24T12:33:41.144Z

This squash soup is not only easy to make but also packed with nutrients and flavor. The Instant Pot helps to enhance the natural sweetness of the squash while keeping the preparation time minimal.

        Why You Will Love This Recipe
        Creamy texture that warms your soul
Rich and naturally sweet flavor from the squash
Quick and easy preparation in the Instant Pot
Perfect for cozy nights or as a starter for gatherings

      

The Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It is rich in vitamins A and C, both of which are essential for maintaining healthy skin, vision, and immune function. Additionally, this vibrant vegetable contains antioxidants that help fight inflammation and may reduce the risk of chronic diseases.

Moreover, butternut squash is a great source of dietary fiber, which promotes digestive health and keeps you feeling full longer. Incorporating squash into your diet can be an excellent way to support overall wellness while enjoying a comforting and satisfying meal.

Instant Pot Convenience

Using the Instant Pot for this squash soup recipe not only saves time but also enhances the flavors. The pressure cooking method allows the ingredients to meld beautifully, creating a rich and creamy texture that makes the soup so appealing. In just a fraction of the time it would take to make on the stovetop, you can achieve restaurant-quality results at home.

Additionally, the Instant Pot's one-pot design means less cleanup for you. Simply sauté your aromatics, add the remaining ingredients, and let the machine do the work. This makes it an ideal choice for busy weeknights or when entertaining guests.

Versatile Serving Suggestions

This squash soup can be served as a delightful starter or as a main course. Pair it with crusty bread or a side salad for a complete meal. For a touch of elegance, consider garnishing with toasted pumpkin seeds or a swirl of herb-infused oil to elevate the presentation.

You can also customize the flavor profile of the soup by adding your favorite herbs and spices. A pinch of nutmeg or a dash of cayenne pepper can add a warm, subtle kick, while fresh herbs like cilantro or parsley can bring a refreshing brightness. This versatility makes it a perfect canvas for your culinary creativity.

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup coconut milk

Make sure to have all ingredients prepped before starting the Instant Pot for a smooth cooking experience.

Instructions

Prepare Ingredients

Start by peeling and cubing the butternut squash, dicing the onion, and mincing the garlic.

Sauté in Instant Pot

Set your Instant Pot to the sauté function. Add a splash of oil and sauté the onions and garlic until soft, about 3-4 minutes.

Add Squash and Broth

Add the cubed butternut squash, vegetable broth, cumin, salt, and pepper. Stir to combine.

Pressure Cook

Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Once done, allow for a natural release.

Blend the Soup

Open the lid and stir in the coconut milk. Use an immersion blender to puree the soup until smooth.

Serve

Serve warm, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs, if desired.

Enjoy your delicious and creamy squash soup!

Storing Leftovers

If you find yourself with leftover squash soup, storing it is a breeze. Allow the soup to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to five days, making it a great option for meal prep or quick lunches throughout the week.

For longer storage, consider freezing the soup. Ladle the cooled soup into freezer-safe bags or containers, leaving some space for expansion. It can be frozen for up to three months. When you're ready to enjoy, simply thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.

Nutritional Information

This creamy squash soup is not just comforting; it's also nutritious. A single serving is typically low in calories and high in essential nutrients. With the inclusion of butternut squash, coconut milk, and vegetable broth, you're getting a hearty dose of vitamins and minerals without excessive calories.

Furthermore, the healthy fats from coconut milk contribute to satiety, making this soup a filling option. Whether you're watching your weight or simply looking for a wholesome meal, this squash soup fits the bill perfectly.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash works well, just ensure it's fully thawed before cooking.

→ Is this recipe vegan?

Yes, this squash soup is completely vegan as it uses vegetable broth and coconut milk.

→ Can I store leftovers?

Absolutely! Store leftovers in an airtight container in the fridge for up to 4 days.

→ Can I freeze this soup?

Yes, this soup can be frozen. Just make sure to let it cool completely before transferring to freezer-safe containers.