Butternut Squash Soup

Make a nourishing and creamy Butternut Squash Soup that’s perfect for crisp fall days! Making this soup in the Instant Pot makes it quick and easy and adds a depth of flavor to this classic comfort dish.

Butternut Ginger Soup
Butternut Squash Soup with Ginger-Instant Pot

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BUTTERNUT SQUASH SOUP WITH GINGER

This soup pairs a classic Butternut Squash Soup with the warm spiciness of ginger to make a soup that will warm you from the inside out. It’s rich in flavor, and the turmeric makes this good for your whole body. Add the fact that it’s vegan and dairy-free? I mean really, how does it get better than that?

I enjoy cooking soups in my Instant Pot because I don’t have to worry about them burning on the bottom, constant stirring, boiling over, and babysitting them on the stove.

It’s a meal I can cook in a single pot, and then store the leftovers for more meals for the rest of the week. This Instant Pot Butternut Squash Soup stores very well in the fridge. The flavors get even better with time if you ask me.

I find this to be true of most dishes that have aromatics and spices in them. As you know EVERYTHING I cook seems to have rich spices and aromatics in them! Life is too short to not eat food that is full of flavor.

How Do You Make Butternut Squash Soup From Scratch?

  1. Add ingredients. Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.
  2. Cook. Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure. 
  3. Blend. Open the lid and carefully use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency. 
  4. Garnish and serve. Garnish with a little extra grated nutmeg, if desired.

What Goes Well With Butternut Squash Soup?

If you’re looking for a great dish to serve with this squash soup recipe, there are few food pairings as classic as soup and salad. My Keto Big Mac Salad is a deliciously low carb salad that can add some protein to your meal.

Another great pairing for this Instant Pot squash recipe is some delightful roasted veggies. You can pair this wonderful vegan soup with either my Roasted Pearl Onions Recipe or even my Roasted Ratatouille Recipe.

Is Butternut Squash Keto-Friendly?

There are 13g net carbs per cup of butternut squash. Though it is generally a pretty carby vegetable, it all comes down to your serving size.

Butternut squash can be a perfectly acceptable veggie on a keto diet if you portion it out accordingly. If you pair this Butternut Squash Soup as a side along with a very low carb main dish, you can enjoy it guilt-free and still be on track to ketosis.

TIPS AND TRICKS FOR MAKING BUTTERNUT SQUASH SOUP

  • Don’t wait for cold days to make this Butternut Ginger Soup. It also does very well when eaten cold!
  • Don’t get too hung up on exactly how to measure a tablespoon of garlic or ginger. Just throw some in that’s approximately right, and you’ll be good to go.
  • If you’re not comfortable with this casual way of measuring, then use 1 tablespoon each of minced garlic and ginger.
  • This soup serves 4 when used as a side. If it is your main dish, plan on having just enough for 2.

More Delicious Squash Recipes

Butternut Ginger Soup

This Instant Pot Butternut Squash Soup with Ginger is one of my favorite easy soup recipes. I can’t wait for you to try it!

Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Butternut Ginger Soup

Instant Pot Butternut Squash Soup

A great, nourishing, creamy vegan Butternut Ginger Soup that’s perfect for crisp weather or days when you don’t feel like cooking anything elaborate.

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Prep Time: 5 minutes

Cook Time: 28 minutes

Natural Pressure Release: 10 minutes

Total Time: 33 minutes

Course: Appetizers, Main Courses, Soups

Cuisine: American, Fusion, Indian

Keyword: butternut squash soup, instant pot soup, instant pot vegan recipe, pressure cooker soup recipe, vegan soup recipe

Servings: 4

Calories: 264kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

  • Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.

  • Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure. 

  • Open the lid and carefully. Use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency. 

  • Garnish with a little extra grated nutmeg, if desired.

  • Don’t get too hung up on exactly how to measure a tablespoon of garlic or ginger. Just throw some in that’s approximately right, and you’ll be good to go.
  • If you’re not comfortable with this casual way of measuring, then use 1 tablespoon each of minced garlic and ginger.
  • This soup serves 4 when used as a side dish. If all you are having is soup it may only serve 2–or maybe one if you’re super hungry.

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Nutrition

Calories: 264kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Fiber: 3g | Sugar: 4g

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Originally Published September 26, 2018

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

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