Instant Pot Butternut Squash & Carrot Ginger Soup
This quick Instant Pot soup blends sweet carrots, roasted squash, and fresh ginger for a warm, soothing flavor. It’s a winter soup recipe that feels nourishing and vibrant, with a velvety texture that’s perfect for cold days. Great for busy weeknights or when you need a reset after heavier meals. A freezer-friendly favorite you’ll want to keep on hand.
Instant Pot Butternut Squash & Carrot Ginger Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil (or coconut oil for added richness)
1 medium yellow onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1/4 teaspoon red pepper flakes (optional for heat)
1 1/2 pounds butternut squash, peeled and cubed (about 4 cups)
1 medium carrot, chopped
3 1/2 cups vegetable broth (or chicken broth)
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 to 2 tablespoons coconut milk or cream (optional, for swirl garnish)
Optional Toppings:
Toasted pepitas
Fresh thyme leaves
Coconut cream swirl
Cracked black pepper
Directions
- Sauté Aromatics: Set Instant Pot to Sauté. Add olive oil, then onion, garlic, ginger, and red pepper flakes. Cook 2 to 3 minutes until fragrant.
- Add Vegetables & Broth: Stir in cubed butternut squash, carrot, broth, cinnamon, salt, and pepper.
- Pressure Cook: Seal the lid and set to Pressure Cook on high for 8 minutes. Allow a natural release for 5 minutes, then quick release.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
- Finish & Serve: Taste and adjust seasoning. Stir in a splash of coconut milk if desired. Serve hot with optional toppings.
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