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.
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!
Homemade soups make the BEST meals because they are:
- a one pot meal
- 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!
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.
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. Another time saving technique is to purée the soup 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.
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’ll 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!
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.
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.
- 1 tablespoon oil (olive oil, coconut oil, or avocado oil)
- 1 1/2 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
- 1/2 teaspoon ground cumin
- 1/2 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
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.
- 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.