Instant Pot Butternut Soup - Vegan and Gluten-Free

Creamy, rich,silky, satisfying soup that is ready in under 15 minutes in the Instant Pot!

This is a classic Fall recipe, but is still perfect for those cool, early spring evenings.  It is especially good for a fast, but nourishing dinner on a busy weeknight. This soup is even better the next day, when the flavors have fully developed and it keeps well in the refrigerator for several days. If you don't have an instant pot, I have included the instructions for the conventional method below.  It is still fairly quick, if you steam the squash in the microwave.

My Instant Pot is a Mini (3 quart), so if you like, this recipe may be doubled.

Watch how I make this soup in the video below:

Recipe:

1 Tbsp Vegan Butter
1 Onion, chopped
1 medium Butternut Squash, cubed (1 1/2 - 2 lbs)
1/2 tsp Nutmeg
1/2 tsp Ginger
4 cups Vegetable Broth
1 (13.5 oz) can Coconut Milk
Salt and Pepper to taste

Instant Pot Instructions:

Set the Instant Pot to Sauté and cook the onions in the vegan butter until they are soft and start to caramelize.
Add the butternut squash, nutmeg and ginger and give them a quick stir.
Stir in the broth and set the Instant Pot to Pressure Cook.  Secure the lid, make sure the steam valve is set to Sealing, and cook for 5 minutes.  You can do a quick release of pressure or allow the pressure to release naturally.
Blend with an immersion blender or in batches in a blender or food processor.
Stir in the coconut milk and adjust the salt and pepper to taste.
Serve topped with pumpkin seeds and enjoy!

Conventional Instructions:

In a large pot or dutch oven, sauté the onions in the vegan butter over low/medium heat, until they are soft and start to caramelize.
While the onions are cooking, steam the butternut squash in the microwave in a covered dish with 1" of water, until the squash is soft.
Add the steamed butternut squash along with the cooking liquid to the pot along with the nutmeg and ginger.
Pour in the vegetable broth and raise the heat to bring to a boil. Lower heat to simmer.
Blend with an immersion blender or in batches in a blender or food processor.
Stir in the coconut milk and adjust the salt and pepper to taste.
Serve topped with pumpkin seeds and enjoy!