Instant Pot® Butternut Squash Soup Featuring Coconut Milk

A creamy and comforting soup is perfect for cozy nights when you want something quick and delicious. Made with tender butternut squash and rich coconut milk, it’s a simple way to warm up and enjoy a tasty, nutritious meal.

Helpful Kitchen Tips

Use fresh butternut squash for the best flavor and texture.
Saute the aromatics in the Instant Pot before pressure cooking to deepen the flavors.
If you prefer a thinner soup, add more broth or water when blending.

Ingredients 0/7

1 large butternut squash - peeled, seeded, and cut into chunks 1 cup water 2 (2 inch) pieces peeled turmeric, finely grated 1 (1 inch) piece fresh ginger, grated 1 (14 ounce) can unsweetened coconut milk 1 cup chicken stock, or as needed salt and ground black pepper to taste

Why This Recipe Is So Flavorful

This soup is creamy and comforting without being heavy. The coconut milk adds a subtle sweetness that pairs beautifully with the natural earthiness of the squash. It’s quick to make and perfect for cozy evenings or meal prep.

Directions

Ad the butternut squash, water, turmeric, and ginger to your Instant Pot or any pressure cooker you have. Seal the lid and set it to cook on high pressure for about 8 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts. Once the cooking time is up, carefully release the pressure using the quick-release method. When it's safe to open, take off the lid and pour in the coconut milk. Blend everything right in the pot with an immersion blender until the soup is nice and smooth. Turn on the sauté function and slowly stir in the chicken stock until you get the consistency you like. Finally, season with salt and pepper to taste, and you’re ready to serve!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Tips

Serve warm with a sprinkle of fresh herbs like cilantro or parsley. A dollop of yogurt or a squeeze of lime juice can add brightness. Pair it with crusty bread or a simple green salad for a complete meal.

Leftover Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the soup has thickened. This soup also freezes well for up to 3 months.

Frequently Asked Questions

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well; just reduce the pressure cooking time by a couple of minutes.

Is it possible to make this soup vegan?

Absolutely! Simply substitute the chicken stock with vegetable broth to keep it vegan.

Can I use dried turmeric instead of fresh?

You can, but fresh turmeric provides a brighter flavor. Use about 1 teaspoon of ground turmeric if substituting.

How thick should the soup be after blending?

The soup should be smooth and creamy; adjust thickness by adding more chicken stock or water while sautéing.

Can I prepare this soup without an Instant Pot?

Yes, you can simmer the ingredients in a pot on the stove until the squash is tender, then blend and add coconut milk and stock.

How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze the soup?

Yes, this soup freezes well for up to 2 months. Thaw in the fridge before reheating.

Should I add salt before or after blending?

It’s best to season with salt and pepper after blending so you can adjust the taste easily.