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Need a quick dinner that’s teeming with flavor? This satisfying butternut squash soup is ready in under 20 minutes and it’s vegan, paleo, and Whole 30 compliant. The white pepper adds an earthy spiciness that complements the squash perfectly. Creamy coconut milk makes it unbelievably velvety. Add a salad for a simple healthy dinner or serve it as a first course. Don’t forget to save some for lunch–like any soup, it’s even better the next day.

We recommend using Instant Pot Bone Broth for full flavor packed with nutrition.

Vegan Butternut Squash Soup – Instant Pot Recipe

Servings 6 people

Ingredients

  • 1 tbsp coconut oil
  • 4 lbs butternut squash peeled, seeded, and cubed
  • 4 cups water or Instant Pot Bone Broth
  • Real Salt
  • white pepper
  • coconut milk

Instructions

  1. Press sauté on your Instant Pot. When "hot" appears on the display, add the coconut oil and a handful of squash to cover the bottom of the pot. Let the squash brown for about 5 minutes, stirring occasionally. 

  2. Add the rest of the squash and water or broth to the pot. Close the lid and set valve to "sealing." Press "manual" and set the time to 10 minutes. When finished, use the quick release and open the lid. 

  3. Puree the contents of the pot using an immersion blender (or transfer to a high-powered blender). Puree the contents of the pot using an immersion blender (or transfer to a high-powered blender). 

  4. Mix coconut milk to reach desired consistency. Season to taste with Real Salt and white pepper.

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