Instant Pot Vegetarian Butternut Squash Soup

Preparing holiday meals consumes lots of energy and kitchen space. Double ovens are filled, stovetops are maxed, and even countertops are crowded. The advent of the Instant Pot has created another vehicle that occupies very little space and offers the bonus of being able to sauté and cook all in one pot! This soup is an ideal starter for your guests to sip while last-minute preparations are underway. Serve it in miniature bowls or shot glasses for a fun twist.

1 sweet yellow onion, finely chopped

1 tablespoon olive oil

4 cloves garlic, minced

1 large granny smith apple, cut into large chunks

1 medium butternut squash, peeled, seeded and chopped into chunks

2 carrots, peeled and cut into large pieces

½ teaspoon salt

½ teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

¼ teaspoon turmeric

1/8 teaspoon cinnamon

2 cups vegetable broth

¾ cup unsweetened coconut milk

Garnishes: toasted pumpkin seeds, smoky paprika, crumbled goat cheese or, for a vegan-friendly option, substitute one of the delicious vegan cheeses on the market such as Follow Your Heart parmesan shreds.


Add oil to instant pot. Using the sauté function, add onions and cook for 2-3 minutes, stirring occasionally. Add garlic and continue to sauté for another 2- 3 minutes, careful not to let garlic burn. Add apple, squash, carrots, salt, pepper, and spices and sauté for 4-5 minutes until vegetables are lightly browned. Add broth, seal lid and set to “Pressure Cook”- high- for 20 minutes. At the end of the cooking cycle, follow manufacturer’s directions for quick release. Once all steam has escaped, carefully remove lid and stir in coconut milk. Blend soup with an immersion blender or transfer to a Vitamix or standard large capacity to puree until a smooth consistency is achieved. Use the pulse function and cover the lid with a dish towel to prevent spattering hot liquid. Ladle into serving bowls, sprinkle with garnishes of your choice. Savor!



Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!
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