A nourishing and creamy vegan butternut squash soup with ginger that’s perfect for crisp fall days! Making this soup in the Instant Pot or pressure cooker makes it quick and easy for you and adds a depth of flavor to the classic comfort dish.
BUTTERNUT SQUASH SOUP WITH GINGER
This soup pairs a classic butternut squash soup with the warm spiciness of ginger to make a soup that will warm you from the inside out. It’s rich in flavor, and the turmeric makes this good for your whole body. Add the fact that it’s vegan and dairy-free? I mean really, how does it get better than that?
I enjoy cooking soups in my Instant Pot because I don’t have to worry about them burning on the bottom, constant stirring, boiling over, and babysitting them on the stove.
It’s a meal I can cook in a single pot, and then store the leftovers for more meals the rest of the week. This Butternut Squash Soup stores very well in the fridge. The flavors get even better with time if you ask me.
I find this to be true of most dishes that have aromatics and spices in them. As you know EVERYTHING I cook seems to have rich spices and aromatics in them! Life is too short to not eat food that is full of flavor.
HOW TO MAKE BUTTERNUT SQUASH SOUP WITH GINGER
- Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure.
- Open the lid and carefully. Use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency.
- Garnish with a little extra grated nutmeg, if desired.
TIPS AND TRICKS FOR MAKING BUTTERNUT SQUASH SOUP WITH GINGER
- Don’t wait for cold days to make this Butternut Ginger Soup. It also does very well when eaten cold!
- This soup serves 4 when used as a side but if it is your main dish, plan on having just enough for 2.
OTHER RECIPES LIKE THIS TO TRY
- If you’re a fan of butternut squash, you’re sure to like my Creamy Butternut Squash Soup with Apple and Bacon as well. It’s full of wonderful fall flavors. Vegan? Make it without the bacon!
- Feel like a more hearty soup? Give my Keto Ham and Bean Soup a try! Filling and low carb-it’s an Instant Pot fall staple.
- If you’re in the fall mood and are looking for something to drink, check out my Instant Pot Mulled Apple Cider. It’s really easy to make and is gluten free and vegan. Mostly, it’s just plain delicious.
- This Farro Risotto With Butternut Squash gives you the savory and sweet flavors of fall in one delightful dish!
- Looking for more great vegetarian soup recipes? Check out my 22+ Vegetarian Soup Recipes post!
Soup is a perfect way to have an easy meal that can be enjoyed by all! This Instant Pot Butternut Squash Soup with Ginger is one of my favorites. I can’t wait for you to try it! Be sure to tell me what you thought of it!
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Ingredients
- 1 pound (453.59 g) cubed butternut squash, about 4 cups
- 1 cup (160 g) onions, chopped
- 1 tablespoon (1 tablespoon) julienned ginger
- 1 tablespoon (1 tablespoon) chopped Garlic
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
- 1 teaspoon (1 teaspoon) Turmeric
- 1/2 teaspoons (0.5 teaspoons) nutmeg, plus extra for garnish
- 13.5 ounces (382.72 ml) Full-Fat Coconut Milk, (from a can)
- 1/2-1 cup (125 ml) Water
Instructions
- Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure.
- Open the lid and carefully. Use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency.
- Garnish with a little extra grated nutmeg, if desired.
- Don’t get too hung up on exactly how to measure a tablespoon of garlic or ginger. Just throw some in that’s approximately right, and you’ll be good to go.
- If you’re not comfortable with this casual way of measuring, then use 1 tablespoon each of minced garlic and ginger.
- This soup serves 4 when used as a side dish. If all you are having is soup it may only serve 2–or maybe one if you’re super hungry.
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Nutrition
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
Shannon Bird
Delicious flavor. It was a little thinner than I expected, although that may be because I had a small, juicy squash (home-grown and must have been a cross because it was white-fleshed) that I added. I made a double batch in my Instant Pot. Flavor was earthy, subtle and even my picky husband liked it. I will make this again without the extra squash!
Hayley
Can you swap acorn squash in? Just got one from my local CSA and I love this recipe! Wondering if it will still be good…
URVASHI PITRE
oh that would be so yummy!
Jackie S.
OMG! I just made this soup even though I am not a squash person…..I don’t really care for squash, except spaghetti squash. When the soup was done and I pureed this— OMG! This soup is the best soup EVER! I will hang on to this recipe and will make this again and again.
Thank you!!! I am so glad I signed up for your emails, etc.!!
URVASHI PITRE
Aww happy go hear this! With cooler weather ahead you will have many more chances to enjoy it.