Pressure Cooker Vegan Butternut Squash Soup

Name: Pressure Cooker Vegan Butternut Squash Soup
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 2 pounds butternut squash - peeled, seeded, and cubed; 2 carrots, peeled and diced; 1 teaspoon smoked paprika; ½ teaspoon ground cinnamon; ¼ teaspoon cayenne pepper; ½ teaspoon salt; 4 cups vegetable stock; ½ cup coconut milk, plus more for garnish; ¼ cup toasted pepitas

Hannah Kaminsky Website

Pressure Cooker Vegan Butternut Squash Soup

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Playing off the natural sweetness of butternut squash, fiery spices elevate the humble gourd to all new culinary heights. Coconut milk tames the flame and rounds out the entire creamy combination, yielding a perfectly balanced blend with minimal effort. If you have a pressure cooker and a few pantry staples on hand, you’ll have an unbeatable bowl of soup in no time. Don't forget the smoked paprika. That is what really takes this quick and easy vegan dish to a whole new level!

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Directions

Mealthy Tip

Increase the protein content to make this a one-pot meal by adding a can of chickpeas after blending. The coconut milk and toasted pepitas make for beautiful presentation in this dish.

Nutrition Facts

Per Serving: 283 calories; 17g fat; 32.8g carbohydrates; 6g protein; 0mg cholesterol; 960mg sodium.

Full nutrition

Amount Per Serving
Calories 283		Calories from Fat152
% Daily Value*
Total Fat 17g		26%
	Saturated Fat7g	35%
	Trans Fat0.0g
	Polyunsaturated Fat2.4g
	Monounsaturated Fat6.4g
Cholesterol 0mg		0%
Sodium 960mg		40%
Total Carbohydrate 32.8g		11%
	Dietary Fiber9g	37%
	Sugars7.8g
Protein 6g

Vitamin A604%		Vitamin C63%
Calcium10%		Iron19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(10 Reviews)

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What others are saying

George Delamea says:

I had ordered a butternut in my weekly produce box, expecting a bigger squash like we normally get. When it was a little one, I had to find something other than the stew I had planned. This came out quite nicely. The paprika and the coconut milk really brought a lot to this soup. Happy accident!

Jessica Scott says:

This soup is so creamy and flavorful, and the spices are subtle, not overwhelming. What I love most is that the ingredients are simple and it cooks so quickly! This is the best recipe for when you want something easy and healthy after a long day. I can't wait to make it again!

Greg Jones says:

My wife first introduced me to butternut squash, now it is one of my favorite seasonal ingredients. This recipe is extra special because I made it for my wife as part of a 5-course anniversary dinner. The cinnamon, cayenne, and paprika spices are incredible together. Very good recipe if you are looking for a fall or winter soup.

Jake Findlay says:

This was so simple, I always assumed butternut squash soup was very time consuming because it looked so fancy with those cream drizzles in restaurants. Found the cubed squash at Trader Joe's and was finished before I knew it. Loved the spices used in this, just the right amount of complimentary flavor.

Geoff Villeneuve says:

Gotta love squash!

Sheila Long says:

Added a can of chickpeas like the recipe suggests, love the texture balance it created. I've made butternut squash soup a handful of times, but this was my first time using a pressure cooker. By far this was the easiest recipe I've made.

Joan Chamberlain says:

Can I use frozen squash cubes? What adjustments should be made?

James LeBlanc says:

An absolute favorite! Flavor profile is top notch and the ingredients blend together very well. Very forgiving on proportions of chick peas, tomatoes, spinach, etc.. Can also make non-vegan versions with my favorite being adding some cooked shrimp after wilting the spinach. A once a week recipe for sure!

Rut Spin says:

Loved it and my family loved it too. Easy to make.

Jaclyn Morris says:

It was okay. Not very flavorful.