Pressure Cooker Vegan Butternut Squash Soup

Image of Hannah Kaminsky
Rated 4.5 based on 10 customer reviews
Pressure Cooker Vegan Butternut Squash Soup
Pressure Cooker Vegan Butternut Squash Soup


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

Nutrition Facts

Serving Per Container 4

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%
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


4.5out of 5 Stars

(10 Reviews)

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What others are saying

Image of George Delamea

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!

Image of Jessica Scott

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!

Image of Greg Jones

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.

Image of Jake Findlay

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.

Image of Geoff Villeneuve

Geoff Villeneuve says:

Gotta love squash!

Image of Sheila Long

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.

Image of Joan Chamberlain

Joan Chamberlain says:

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

Image of James LeBlanc

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!

Image of Rut Spin

Rut Spin says:

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

Image of Jaclyn Morris

Jaclyn Morris says:

It was okay. Not very flavorful.