Instant Pot Butternut Squash Soup with Lenox
This post is in partnership with Lenox, and all opinions are my own.
FALL in love with this simple instant pot butternut squash soup! It is flavorful, cozy and comfort food in a bowl! Butternut squash is one of my favorite fall vegetables. You only need 7 ingredients plus a few spices, 30 minutes and an instant pot! Or you can roast the veggies in an oven if you don’t have a pressure cooker!
Simply place all of the ingredients except for the coconut milk in the instant pot. Pressure cook for 10 minutes, mix in the coconut milk, and you are done! The most difficult part will be cutting the butternut squash, but trust me, it is worth it!
To make this intricate looking ‘spider web’, use a squeeze bottle with coconut milk to draw circles on the soup. Use a toothpick and drag it out starting from the center to the outer edge of the bowl. And then sprinkle some black pepper in the middle of the bowl. Use a black bowl for a spookier place setting!
Instant Pot Butternut Squash Soup
Equipment
- Instant Pot
Ingredients
- 2 cups vegetable stock
- 1 medium butternut squash peeled and large pieces
- 1/4 medium onion
- 2 carrots peeled and large pieces
- 4 garlic cloves
- 1 sage sprig
- 1 tsp nutmeg powder
- 1/2 tsp cinnamon powder
- 1 tsp cayenne pepper powder
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 cup coconut milk
Instructions
- Place all of the ingredients except for the coconut milk in the Instant Pot, and cook on manual pressure for 10 minutes.
- Natural Release for 5 minutes and then manual release.
- Remove the sage sprig and then use a hand held immersion blender to puree the veggies.
- Mix in the coconut milk and stir until combined.
- Drizzle some coconut milk and garnish with black pepper.
- Enjoy!
If you make the Butternut Squash Soup, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!