• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tasty Ever After
  • Search for Recipes
  • Most Popular Recipes
  • Subscribe
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Most Popular Recipes
  • Subscribe
  • About
×

Home » Soup Stews Chili

Vegan Butternut Squash Soup {Instant Pot!!}

11/10/2018 Updated: 01/12/2022 By Karrie 14 Comments

  • Facebook
  • Twitter
  • Yummly
  • Reddit
Skip to Recipe
Vegan butternut squash soup for the Instant Pot Pinterest PIN

A homemade Vegan Butternut Squash Soup made in under 20 minutes with the Instant Pot!  A soul satisfying, healthy recipe for a naturally creamy soup that's a quick and easy lunch or dinner meal idea.

Vegan butternut squash soup in two bowls with fresh greens on the side

An easy recipe for a soul satisfying butternut squash soup

With winter and the holidays right around the corner, I'm all about making easy and healthy meals. 

Especially ones that warm the belly and don't require a lot of clean up.

The Instant Pot is a perfect cooking vessel for this butternut squash soup.

It's quick, one pot, and turns this into the creamiest soup with NO CREAM!

Watch how to make this delicious vegan soup recipe

Homemade soups make the BEST meals because they are:

  • uncomplicated
  • a one pot meal
  • hearty
  • a warm bowl of comfort
  • it's easy to make extra and have leftovers for another dinner or lunch!

What is butternut squash?

Butternut squash is a type of winter squash that has a sweet and nutty taste, similar to a pumpkin.  It's loaded with vitamins, naturally fat free, and can be roasted, boiled, braised, sautéed, or grilled. 

Butternut squash can also be mashed up and eaten as-is or added to other recipes to make them moist and add flavor (like breads, muffins, cakes, etc).  It can also be puréed into a rich and creamy vegan soup! 

A close up of a bowl of soup with a spoon

Use winter squash for the best kind of winter soup

Soup isn't just for when it's cold outside, but winter is the time of year when I eat bowls of this warm goodness almost every day.

Winter squashes are in season right now and there are at least 2 butternut squashes in my weekly organic CSA share each week.

I've made butternut squash in a variety of ways, but their sweet flavor make the best soup recipes and it's my favorite to use in vegan soup recipes too.

Step by step photos cooking vegetables in an Instant Pot for a vegan soup

As an Amazon Associate, I earn from qualifying purchases.

How to use instant pot for the best soup

My Instant Pot is hands down the best cooking equipment I've ever bought in my life! 

I love getting this little pot out and making a quick dinner in less than 30 minutes.

Clean up is so easy too, because nothing ever sticks it!

Making soup with the IP always turns out perfect too. 

With this recipe, I sautéed the onions, carrots, garlic, ginger, and spices together for a few minutes.

If you're short on time, skip this step and just throw everything in the instant pot. 

Another time saving technique is to purée the soup after right in the pot using an immersion hand bender.

Then just place the pot's cover back on and select the "warm" button to keep the soup ready until ready to serve.

A healthy vegan soup recipe for the holidays

This vegan butternut squash soup is light and ideal for a first course of a holiday meal. 

I'll be serving it at our Thanksgiving dinner this year.

I always prep the ingredients the night before, then make it first thing in the morning.  

It will keep warm in the Instant Pot until ready to serve!

A recipe that's simple and stress-free for the holiday!

A bowl of squash soup with roasted pumpkin seeds on top

Looking for more butternut squash soup recipes?  Try my Loaded Sweet Potato soup (leave out the bacon to make vegan) and this spicy Chipotle Butternut Squash soup.

Get your instant pots out for this simple and healthy Vegan Butternut Squash Soup and enjoy!  PIN it for later and please let me know in the comments what you think about the recipe.

A close up of a bowl of vegan butternut squash soup

Instant Pot Vegan Butternut Squash Soup

This hearty vegan soup is made in 20 minutes with the Instant Pot!  A soul satisfying, healthy recipe for a naturally creamy soup that's a quick and easy lunch or dinner meal idea.
5 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 90kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 1 tablespoon oil (olive oil, coconut oil, or avocado oil)
  • 1 ½ cups carrots, chopped (3 medium)
  • 1 cup onion, chopped (1 small)
  • 3 whole cloves of garlic, minced
  • 1 tablespoon fresh ginger root, freshly grated
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon nutmeg, freshly grated
  • 1 (4 pound) butternut squash, peeled and chopped into 1 inch cubes (about 8 cups total)
  • 4 cups vegetable broth
  • salt and pepper, to taste

optional toppings: roasted pumpkin seeds and minced fresh garlic chives

    US Customary - Metric

    Instructions

    • Put olive oil in a 6 quart Instant Pot and turn on sauté.  Add the chopped carrots and onion and cook until slightly brown, about 5 minutes.  Add the garlic, ginger, curry powder, cumin, and nutmeg.  Stir well and sauté together for about 1 minute.  Turn off the Instant Pot.   
    • Add the butternut squash cubes and the vegetable broth.  Place the lid on the Instant Pot; making sure it's locked and the steam value is in the closed position.  Set the manual high pressure for 10 minutes.
    • When the soup is finished cooking, wait 10 minutes for the Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid.  It is safe to open the lid once all steam has been released.
    • Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste.  Serve in large bowls topped with roasted pumpkin seeds and a sprinkling of garlic chives, if desired.

    Recipe Notes & Tips:

    • Leftovers can be stored in a tightly covered container in the refrigerator.
    • Soup can be frozen for up to 3 months.  Thaw in the refrigerator and blend the soup again before heating to get a smoother consistently.
    Nutrition Facts
    Instant Pot Vegan Butternut Squash Soup
    Amount Per Serving
    Calories 90 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 976mg41%
    Potassium 244mg7%
    Carbohydrates 13g4%
    Fiber 2g8%
    Sugar 6g7%
    Protein 1g2%
    Vitamin A 8560IU171%
    Vitamin C 6.5mg8%
    Calcium 36mg4%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter
    Instant Pot butternut squash soup Pinterest PIN

    More Soup, Stews, & Chili

    • Irish Lamb Stew
    • Best Vegetarian Chili Frito Pie Recipe
    • White Chicken Chili Recipe {with Cilantro Sauce}
    • Instant Pot Kartoffelsuppe German Potato Soup Recipe

     ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

    Reader Interactions

    Comments

    1. Nuria Astals

      February 02, 2020 at 10:23 am

      5 stars
      Thank you for the recipe. Really creamy, tasty and satisfying. I added oat milk before blending.

      Reply
      • Karrie

        February 04, 2020 at 9:39 am

        Welcome Nuria and so happy you like the recipe! Thank you so much for taking the time to review it too and adding oak milk is a great idea!

        Reply
    2. Donna N.

      November 20, 2019 at 7:54 am

      5 stars
      Butternut squash is one of my fave fall veggies! Love how creamy this soup is and how quick it comes together in the IP. Thanks for the easy and delicious recipe!

      Reply
      • Karrie

        November 22, 2019 at 9:55 pm

        Thank you Donna 🙂

        Reply
    3. Deanna

      October 01, 2019 at 9:04 pm

      5 stars
      Wonderful! I used fresh turmeric too and cooked the veggies a little longer. This is the tastiest soup I’ve had in a long time!

      Reply
      • Karrie

        October 06, 2019 at 2:01 pm

        Thank you so much Deanna!! So happy you enjoyed the recipe and I'm using fresh turmeric next time I make this!

        Reply
    4. Heather Wells

      February 21, 2019 at 11:01 am

      5 stars
      I make this recipe all the time once the weather turns cold. Whole family loves it, even my 3 year old!

      Reply
      • Karrie

        February 22, 2019 at 9:58 pm

        Thank you Heather and so happy everyone loves it!

        Reply
    5. Jeff

      January 08, 2019 at 12:04 am

      Served this with homemade potato dinner rolls and it was the best!

      Reply
      • Karrie

        January 09, 2019 at 10:02 am

        That's great Jeff and I need to do potato rolls next time I make this soup!

        Reply
    6. Karen

      December 17, 2018 at 4:48 pm

      I just had this butternut squash soup for lunch today and it was so good! Having leftovers for dinner with vegan grilled cheese sandwiches. can't wait!

      Reply
      • Karrie

        December 19, 2018 at 11:39 pm

        Thanks Karen and yay to leftovers!!

        Reply
    7. Varanasi

      December 01, 2018 at 3:49 am

      5 stars
      Step by step explanation is brilliant !!

      This looks delicious and healthy !!

      Reply
      • Karrie

        December 05, 2018 at 11:19 am

        Thank you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of food blogger Tasty Ever After

    Thank you for visiting Tasty Ever After and I'm Karrie! I hope you enjoy spending some time here finding easy scratch made recipes for the home cook.

    More about me →

    Popular

    • Banana Cream Pie Recipe {from scratch}
    • The BEST Graham Cracker Crust
    • How to Make Homemade Whipped Cream
    • Homemade Vanilla Pudding Recipe

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy & Terms of Use

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact me here!

    Affiliate disclosure: As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com

    Copyright © 2023 Tasty Ever After