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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.
Course Soup
Cuisine American
Keyword instant pot butternut squash soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 71kcal
Author Chhavi



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


  • 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


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


Serving: 2Cups | Calories: 71kcal | Carbohydrates: 12.8g | Protein: 1.3g | Fat: 2.5g | Saturated Fat: 2.1g | Sodium: 12mg | Potassium: 391mg | Fiber: 2.4g | Sugar: 2.9g | Calcium: 52mg | Iron: 1mg