Instant Pot Vegan Butternut Squash Soup

Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in a white bowl

Quick & simple Instant Pot vegan butternut squash soup that is prepared in a flash! Smooth & creamy with a touch of sweetness. Inspired by Panera Autumn Squash Soup!

Instant Pot Vegan Butternut Squash Soup, Panera autumn squash soup in a white bowl
Instant Pot Vegan Butternut Squash Soup

This Instant Pot vegan butternut squash soup is so easy and simple to make! This soup is creamy, nutty, and easy with a delicate trace of sweetness from the granny smith apple. If you’re keen on Panera autumn squash soup, you may love this recipe!

What I really like about this Instant Pot vegan butternut squash soup is how creamy and wealthy it’s contemplating there is not any dairy! The coconut milk provides a wealthy, luscious style to this butternut squash soup that is soothing and comforting. And when you’re within the temper for spicy butternut squash soup, you possibly can add in elective spices to present it a kick.

Panera autumn squash soup consists of carrots, apple, and a touch of curry, which can be included on this recipe. The large distinction with my recipe is that I opted to make this vegan and skip the dairy. Instead I used lite coconut milk which in my view, makes this soup style even higher!

To end, garnish this soup with some crunchy roasted pumpkin seeds for a little bit of texture. This recipe is flexible and could be modified in response to your tastes. Here are a number of recommendations:

Instant Pot Vegan Butternut Squash Soup Variations:

Spicy Butternut Squash Soup

  • curry powder
  • ginger powder
  • cayenne powder

More Herbs & Seasoning:

  • dried basil
  • oregano
  • sage
  • smoked paprika
  • cumin
  • coriander

Other greens:

  • potatoes
  • candy potatoes
  • parsnips

Topping recommendations:

  • Toasted quinoa
  • fried onions
  • garlic croutons
  • toasted chopped nuts – almonds, walnuts, cashews
  • drizzle of olive oil or coconut cream

How to Make Instant Pot Vegan Butternut Squash Soup

Peel, Cut, and Chop Your Butternut Squash

  1. First, lower the butternut squash the place the neck and bulb meet.
  2. Next peel the outer pores and skin utilizing a peeler or a paring knife. The pores and skin is thick so ensure to get the complete peel off together with the white half beneath the outer peel and the inexperienced vein operating by way of the peel.
  3. Afterwards, use a spoon to take out the seeds. You can save this later for roasting when you want.
  4. Lastly, chop the butternut squash into about 1 inch items.

Add butternut squash, carrots, apples, and herbs to the Instant Pot. You solely want 10 minutes on Manual Pressure Cook.

Next, mix the butternut squash soup till you get a easy consistency utilizing an immersion blender or common blender.

Finally high with roasted pumpkin seeds or some other crunchy topping for texture. Or you possibly can drizzle on a bit olive oil or coconut milk on high. Enjoy!

I hope you take pleasure in this Instant Pot vegan butternut squash soup, Panera autumn squash soup! Please share, price, and remark under. I’d love to listen to from you!

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Instant Pot Vegan Butternut Squash Soup

A fast & simple Instant Pot vegan butternut squash soup that is prepared very quickly! Smooth & creamy with a touch of sweetness. This vegan butternut squash soup is impressed by Panera’s autumn squash soup!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course Appetizer, Sides, Soups

Cuisine Americ

Instructions

  • Set apart the coconut milk and roasted pumpkin seeds for later. Add the butternut squash, vegetable broth, carrots, onions, apple, garlic, bay leaf, and thyme to the Instant Pot. Add in any elective spices right now if you would like spicy butternut squash soup.
  • Set the Instant Pot to “Manual Pressure Cook” for 10 minutes. Once it is executed, wait 5 – 10 minutes then use the “Quick Release” valve to launch the steam and open the lid as soon as the float valve has dropped.
  • Take out the bay leaf and thyme sprigs. Add the coconut milk. Then use an immersion blender to mix the soup. Or you may also ladle the soup right into a blender and mix till you get a easy consistency. Season with salt and pepper to style and garnish with roasted pumpkin seeds.

✎ Recipe Notes

Store leftovers in an hermetic container and maintain within the fridge for as much as 4 days or freeze for as much as 1 month. 

Nutrition

Calories: 168kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 519mg | Potassium: 862mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25290IU | Vitamin C: 44mg | Calcium: 110mg | Iron: 2mg

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