Instant Pot Butternut Squash Soup Recipe is a favorite fall instant pot recipe-- after all, it is soup season, y'all! Instant Pot Soups are the perfect quick and easy comfort food for the fall months, and this creamy soup recipe is hearty, healthy, and delicious.
Set Instant Pot to “Saute” and add olive oil, onions, garlic, ginger, and spices and sauté for 2-3 minutes.
Then add the carrots and butternut and stir for a minute or two.
Next, add the remaining ingredients (except coconut milk), place the lid on in lock position, and set the pressure too high for 20 minutes.
Quick release the pressure then use an immersion blender to blend the soup until creamy.
Add the coconut milk (or heavy cream) and serve with fresh herbs and croutons.
Video
Notes
Storage: Cover your leftover soup with plastic wrap or seal it in an airtight container. Store in the refrigerator for 3 to 5 days.Freeze for up to 3 months. Thaw overnight in the fridge if you have time, or warm the frozen soup over low heat on the stovetop until it is warmed through.Reheat: To reheat individual servings, place desired amount in a microwave-safe bowl and reheat. Start with 1 minute and stir. Then add 30-second intervals until heated to your liking.*If heating on the stove, be careful not to let the soup come to a boil, or the milk will curdle. Stir often.