Butternut Ginger Soup
Print Recipe
4.7 from 96 votes

Instant Pot Butternut Squash Soup with Ginger

A great, nourishing, healing, creamy vegan butternut squash soup with ginger that's perfect for crisp weather or days when you don't feel like cooking anything elaborate. Your Instant Pot or electric pressure cooker will make this so easy and make the flavors more rich and tasty than cooking on the stove top.
Prep Time5 mins
Cook Time28 mins
Natural Pressure Release10 mins
Total Time33 mins
Course: Appetizers, Main Courses, Soups
Cuisine: American, Fusion, Indian
Keyword: butternut squash soup, instant pot soup, instant pot vegan recipe, pressure cooker soup recipe, vegan soup recipe
Servings: 4
Calories: 264kcal
Author: Urvashi Pitre




  • 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.


Calories: 264kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Sodium: 602mg | Potassium: 681mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12054IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 4mg