A close up of a bowl of vegan butternut squash soup
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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.
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 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

optional toppings: roasted pumpkin seeds and minced fresh garlic chives

    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.

    Video

    Notes

    • 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

    Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Sodium: 976mg | Potassium: 244mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8560IU | Vitamin C: 6.5mg | Calcium: 36mg | Iron: 0.8mg