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!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
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.
Get support & connect with our community on Facebook!
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.
Barbara Field Thurber
Wow! Delicious soup, and so quick and easy. I made it exactly as written, as Urvashi requested in the book, first time make it exactly as written, next time you can customize. Great advice. Highly recommend this soup.
Berta Keeler
This is by far the best butternut soup recipe I have tried. So full of flavor and so easy to put together. I followed the ingredients but double them because I had a big squash. Yum!!
Shireen
5⭐️
Ruth D.
Can you use coconut cream versus coconut milk?
URVASHI PITRE
As long as you make up for the liquid with broth or water you should be fine with coconut cream
Allison
DELISH! Added yogurt and shaved apples for garnish. Served with warm homemade garlic bread. Thanks for the recipe. I’m trying the butternut squash farro Risotto next! Thank you!
URVASHI PITRE
Yay!! Glad to see you tried it.
Carol nyc
I have been making butternut squash soup for years but this recipe has forever changed me. It's so simple yet absolutely delicious! All of your recipes are a win win combination and I am so grateful for this website and your videos. Please keep it going - loving all of it. And thank you so much for doing all of this. I feel like my cooking has been raised to another level!
rebecca d mcintyre
Best butternut squash soup ever. It is easy, delicious, and thick. The last recipe I tried was as thin as broth. This recipe, as with almost all of Urvashi Pitre's recipes, is a winner. I have several of her cookbooks and absolutely love her recipes, using at least one a week. Most of her recipes also freeze well.
URVASHI PITRE
Glad to hear it!
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.