Healthy Butternut Squash Soup

Butternut Squash soup is one of my all-time favorites! I love the rich, creaminess paired with the crunch of pumpkin seeds placed on top. For this recipe, I’ve used full-fat canned coconut milk in place of heavy cream, though you can certainly opt to use the heavy cream if you wish! I’ve found coconut milk (only the full-fat kind) to be a great substitution for heavy cream, and it only adds a tiny hint of coconut flavor. I hope that you love this recipe as much as I do!

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Dairy-Free Instant Pot Butternut Squash Soup

This creamy, delicious butternut squash soup uses only fresh, whole ingredients and is dairy free, without sacrificing any of the flavor.
Course Main Course

Equipment

  • Pressure cooker
  • Blender or immersion blender

Ingredients
  

  • 1 medium size raw butternut squash, skin peeled, cubed
  • 1 cup pumpkin puree
  • 1/2 cup full fat coconut milk
  • 4 cloves garlic peeled and minced
  • 1 carrot peeled and diced
  • 1 Granny Smith apple chopped into small bits
  • 2 cups chicken stock use vegetable stock to make vegan
  • 1 white onion diced
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne
  • 1/2 cup pumpkin seed for garnish only

Instructions
 

  • Peel butternut squash, cut each end off, then carefully slice down the middle and remove seeds
  • Cut both halves of the squash into roughly 1 inch rectangles
  • On your Instant Pot, select “Sauté” setting, add 1 tbsp olive oil to heated pan, and sauté garlic, onion, apple, carrot and squash for roughly 5-10 minutes or until the vegetables have begun to soften.
  • Next, add remaining ingredients  except creamer, to Instant Pot
  • For Instant Pot, close lid and seal the vent
  • Using Manual, select High Pressure and adjust to 15 minutes cook time, cook
  • Turn the vent to release the steam and once finished, use either an Immersion blender OR transfer 2 parts to your regular blender (be careful, it is hot!)
  • Blend until smooth
  • Add heavy cream and blend an additional 30 seconds to 1 minute

Notes

If not using an Instant Pot, simply use a stock pot and follow the directions, however your cook time will be about double. 

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