Pressure Cooker Vegan Butternut Squash Soup
- 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
- Heat olive oil in a pressure cooker using the Sauté function. Cook and stir onion in hot oil until translucent and lightly browned; 6 to 8 minutes. Stir butternut squash, carrots, paprika, cinnamon, cayenne pepper, and salt with the onion and cook until aromatic, about 2 minutes.
- Pour vegetable stock over the vegetable mixture. Seal the lid and cook on high pressure for 12 minutes.
- Relieve pressure using the quick-release valve.
- Blend soup in the pressure cooker using an immersion blender until smooth. Alternately, ladle soup into a blender in batches and puree until smooth. Return pureed soup to the cooker; add coconut milk and stir with a whisk until the color of the soup is consistent.
- Ladle soup into bowls and garnish with coconut milk and pepitas to serve.
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.
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?