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–+ servings

Instant Pot Butternut Squash Soup with Coconut Milk

The Instant Pot makes easy work of cooking butternut squash to perfection, resulting in a delicious and creamy soup sweetened with maple syrup. Instant Pot Butternut Squash Soup is perfect for those chilly winter nights. Healthy comfort food at its best! A delicious meatless, refined sugar free, whole food recipe the whole family will love.
5 from 8 votes
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Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: Healthy, Instant Pot, Meatless, Real Food, Refined Sugar Free, Soup, Whole Food
Prep Time: 15 minutes
Cook Time: 10 minutes
Pressure Building and Release Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Author: Little Home in the Making

Ingredients

  • 3-4 lb Butternut Squash halved and seeds removed
  • 4 tbsp. Salted Butter ghee or coconut oil
  • 2 medium Yellow Onions peeled and chopped
  • 2 cups Chicken Bone Broth or vegetable broth
  • 1 tsp. Ground Cinnamon
  • ⅛ tsp. Ground Nutmeg
  • ⅛ tsp. Ground Black Pepper
  • 1 tsp. Salt
  • ¼ cup Pure Maple Syrup
  • 14oz can Coconut Milk
  • Maple Candied Walnuts for garnish (optional)

Instructions

Preparing the Butternut Squash

  • Add 1 ½ cups of cool water to the insert of a 6 qt. Instant Pot.
  • Cut your Butternut Squash in half lengthwise, and use a spoon to scoop out the seeds and stringy flesh.
  • Cut each half of the butternut squash in half widthwise, or in whatever size you need in order to fit all of the pieces inside your Instant Pot.
  • Place the lid on the Instant Pot and set the valve to “sealing.”
  • Set your Instant Pot to 4 minutes on high pressure.
  • Once the Instant Pot has finished the cooking time, and indicates it has completed by a “beep”, flip the valve to venting and allow the steam to release until the pin drops.
  • Once the pin has dropped, indicating the pressure has been released, carefully open the lid.
  • Use a pair of tongs to remove the butternut squash pieces to a plate or a cutting board. Allow to cool until you can safely handle the squash pieces.
  • Drain the water from the inner pot and wipe it with a clean cloth to ensure it is dry.

Preparing the Soup

  • Add the insert back into the Instant Pot and set the Instant Pot to “sauté” on high.
  • Once the pot is hot, add the salted butter to the insert.
  • Once the butter is melted, add the diced onion and sauté until lightly browned and translucent (about 5-10 minutes).
  • While the onion is cooking, use a paring knife to peel the butternut squash. Run your paring knife just slightly under the skin, working in strips to remove the skin. The cooking time in the Instant Pot loosens the skin significantly, making it so much easier to peel. The squash will be hot, so be careful. Once the squash is peeled, dice it into 1” chunks.
  • Once the onions are lightly browned, add the chicken broth, and deglaze the pot using a wooden spoon, breaking up any browned bits on the bottom of the pot.
  • Add the cubed butternut squash into the Instant Pot, and then add in the cinnamon, nutmeg, salt, and pepper. Stir well to combine.
  • Replace the lid on the Instant Pot and set the valve to “sealing.” Set the pot to 6 minutes on high pressure.
  • Once the cooking time is up, flip the valve to “venting” and let the steam release completely. Once the pin has dropped, indicating the pressure has been released, open the lid carefully.
  • Use a hand blender to blend the contents of the Instant Pot until smooth.
  • Add the maple syrup and the can of coconut milk to the pot and use the hand blender to mix it thoroughly into the soup.
  • Garnish with Maple Candied Walnuts if desired, serve, and enjoy!

Notes

My recipe for Maple Candied Walnuts can be found on Little Home in the Making. 
Dairy Free Option: Use ¼ cup of coconut oil in place of the butter and add an additional ¼ tsp. of mineral salt.
Vegetarian Option: Substitute the chicken bone broth for 2 cups of vegetable broth.
Vegan Option: Substitute the chicken bone broth for 2 cups of vegetable broth. Use ¼ cup of coconut oil in place of the butter and add an additional ¼ tsp. of mineral salt.