Name: Instant Pot Butternut Squash Soup
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 medium Butternut Squash (cut into 1 inch chunks; about 4 cups); 2 Cloves Garlic; 1 Carrot (cut into 1 inch chunks); 2 Cups Vegetable Stock or water; Salt to taste; 1 tbsp Olive Oil; 2 cloves Garlic (Thinly sliced); 2-3 Sprigs Rosemary (or Any other fresh herb); 2-4 tbsp Cashew Cream or Coconut cream

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Instant Pot Butternut Squash Soup Recipe- Vegan,Low Carb,Whole 30 and Paleo Approved Squash Soup drizzled with Garlic and Rosemary flavoured Olive Oil.

This soup is such a comfort! It feels so luscious and creamy! Though it is VEGAN, 100% Vegetables and Gluten Free. Also! The soup is Paleo and Whole 30 approved.

Ingredients for Instant Pot Squash Soup

Butternut Squash
Leeks
Garlic
Fresh Herbs
Olive Oil

How to make Instant Pot Butternut Squash Soup

Step 1: Prep

Cut the butternut squash into 1 inch cubes.Roughly chop the leeks too.

Step 2: Pressure Cook

Add the squash, leeks and half the garlic & herbs in the instant pot along with 3 cups of water or vegetable stock.Season with salt.

Pressure cook for 8 minutes on HIGH. Let the pressure release naturally for 10 minutes after which, quick release.

Meanwhile, heat the olive oil on low heat, add rest of the herbs and slivered garlic.Let the herbs and garlic steep in warm oil till you open the pressure cooker.

Step 3: Puree

Discard the herbs from the instant pot.

Blend it all together with an immersion blender or let it cool a bit and blend it in a jar.Check the seasoning and add more salt if needed.

Step 4: Drizzle flavoured oil

Spoon into a plate, top with flavoured oil and coconut milk or yogurt if needed.

More Soup Recipes

Thai Pumpkin Soup
Instant Pot Barley Soup
Healing Turmeric Soup
Sweet Potato Soup

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Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup Recipe- Vegan,Low Carb,Whole 30 and Paleo Approved Squash Soup drizzled with Garlic and Rosemary flavoured Olive Oil.

4.34 from 3 votes

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Prep Time: 5 minutes

Cook Time: 15 minutes

Course: Soup

Cuisine: American

Keyword: instant pot butternut squash soup

Servings:

Calories: 71kcal

Ingredients

1 medium Butternut Squash cut into 1 inch chunks; about 4 cups
2 Cloves Garlic
1 Carrot cut into 1 inch chunks
2 Cups Vegetable Stock or water
Salt to taste

Garnish

1 tbsp Olive Oil
2 cloves Garlic Thinly sliced
2-3 Sprigs Rosemary or Any other fresh herb
2-4 tbsp Cashew Cream or Coconut cream

Instructions

Add 2 cup Stock/water to the instant pot.
Add the carrot,Garlic and Squash.Sprinkle the salt and taste.
Close the lid and select PRESSURE COOK for 8 minutes on HIGH.
Let the pressure release naturally*(check notes for options)
Using an immersion blender, blend the soup.Check seasoning and add more salt if needed.
To add flavour to the soup, heat olive oil in a pan on low heat.Add the herbs and garlic.Let it sizzle for 6-7 minutes.
Top the soup with the flavoured oil.
Drizzle little Coconut Milk/Yogurt or Cream if you like

Notes

If in a hurry, let the pressure release naturally for 10 minutes, after which you can quick release.

Nutrition

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