Instant Pot Butternut Squash Soup

Print Pin

5 from 1 vote

Instant Pot Butternut Squash Soup

Prep Time 10

Cook Time 20

Natural Release 25

Servings

Equipment

1 Instant Pot® Pressure Cooker —optional
1 Immersion Blender —optional

Ingredients

8 cups butternut squash chopped—about one medium squash
3½ cups water or vegetable broth
1 cup plant milk I use rice, oat, or almond milk
1 tsp ground ginger or 4 tablespoons of freshly grated ginger
½ tsp dried tarragon or ½ tablespoon of fresh
½ tsp pink Himalayan sea salt reduce or leave out if using salted vegetable broth
⅛ tsp black pepper I use coarse ground

Instructions

Place the 3½ cups of water (or broth) and squash in an Instant Pot and cook on the soup setting for 20 minutes.
When the cooking cycle ends, allow the pressure to release naturally. It usually takes about 40 minutes.
Then add the remaining ingredients—1 cup plant milk, 1 tsp ground ginger, ½ tsp dried tarragon, ½ tsp pink Himalayan sea salt, and ⅛ tsp black pepper.
And blend until creamy with a stick blender.

Notes

Please refer to the information above the recipe for more ingredient substitutions, blending options, and stovetop cooking, storing, and reheating instructions.

The recipe yields about 9 cups of soup.

Nutrition information is a rough estimate per one cup serving.

Nutrition