Make a nourishing and creamy Butternut Squash Soup that's perfect for crisp fall days! Making this soup in the Instant Pot makes it quick and easy and adds a depth of flavor to this 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 for the rest of the week. This Instant Pot 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 Do You Make Butternut Squash Soup From Scratch?
- Add ingredients. Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.
- Cook. 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.
- Blend. 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 and serve. Garnish with a little extra grated nutmeg, if desired.
What Goes Well With Butternut Squash Soup?
If you're looking for a great dish to serve with this squash soup recipe, there are few food pairings as classic as soup and salad. My Keto Big Mac Salad is a deliciously low carb salad that can add some protein to your meal.
Another great pairing for this Instant Pot squash recipe is some delightful roasted veggies. You can pair this wonderful vegan soup with either my Roasted Pearl Onions Recipe or even my Roasted Ratatouille Recipe.
Is Butternut Squash Keto-Friendly?
There are 13g net carbs per cup of butternut squash. Though it is generally a pretty carby vegetable, it all comes down to your serving size.
Butternut squash can be a perfectly acceptable veggie on a keto diet if you portion it out accordingly. If you pair this Butternut Squash Soup as a side along with a very low carb main dish, you can enjoy it guilt-free and still be on track to ketosis.
TIPS AND TRICKS FOR MAKING BUTTERNUT SQUASH SOUP
- Don't wait for cold days to make this Butternut Ginger Soup. It also does very well when eaten cold!
- 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. If it is your main dish, plan on having just enough for 2.
More Delicious Squash Recipes
- How To Cook Instant Pot Acorn Squash - Cook acorn squash effortlessly with this recipe.
- How To Make Perfect Instant Pot Spaghetti Squash - Once you make Spaghetti squash in the Instant Pot, you will never make it any other way.
- Instant Pot Garlic Parmesan Spaghetti Squash - One of the tastiest spaghetti squash recipes out there.
- Farro Risotto With Butternut Squash - All the savory and sweet flavors of fall in one delightful dish!
- Spiced Butternut Squash - Bursting with flavor, vegan and made in an air fryer.
- Creamy Butternut Squash Soup with Apple and Bacon - This is likely to be one of the simplest recipes you've ever made.
This Instant Pot Butternut Squash Soup with Ginger is one of my favorite easy soup recipes. I can't wait for you to try it!
Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!
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) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
- 1 teaspoon (1 teaspoon) Turmeric
- 1/2 teaspoons (0.5 teaspoons) Ground 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
Originally Published September 26, 2018
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
zortilonrel
Great web site. Lots of helpful info here. I am sending it to a few pals ans also sharing in delicious. And certainly, thank you to your sweat!
Sheetu
Soup was a super hit. This was the first time I made butternut squash soup and fell in love with the flavors. This recipe is a keeper. Thank you!