Name: Creamy Coconut Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: US
Ingredients: 1 large butternut squash, peeled, seeded, and cut into 1-inch chunks; 1 cup water; 2 (2-inch) pieces peeled turmeric, finely grated; 1 (1-inch) piece fresh ginger, grated; 1 (14-ounce) can unsweetened coconut milk; 1 cup chicken stock, or as needed; Salt and freshly ground black pepper to taste

Butternut Squash Soup

Instant Pot® Butternut Squash Soup with Coconut Milk

Aug 6, 2025
by Adrienne Orn
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

10 mins
COOK TIME

20 mins
TOTAL TIME

35 mins
SERVING

4 People
VIEWS

0

Experience the velvety embrace of this Instant Pot Butternut Squash Soup, infused with the exotic warmth of turmeric and ginger, and enriched with creamy coconut milk. A symphony of flavors that will redefine your perception of butternut squash soup!

Ingridients

Adjust Servings

1 large butternut squash, peeled, seeded, and cut into 1-inch chunks

1 cup water

2 (2-inch) pieces peeled turmeric, finely grated

1 (1-inch) piece fresh ginger, grated

1 (14-ounce) can unsweetened coconut milk

1 cup chicken stock, or as needed

Salt and freshly ground black pepper to taste

Nutrition

Carbohydrate

44 g
Cholesterol

0 mg
Fiber

8 g
Protein

6 g
Saturated Fat

19 g
Sodium

201 mg
Sugar

8 g
Fat

21 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 mins

Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). (2 minutes)

02

Step

23 mins

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. (23 minutes)

03

Step

5 mins

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. (5 minutes)

04

Step

3 mins

Pour in coconut milk. Using an immersion blender, blend soup until smooth. (3 minutes)

05

Step

5 mins

Select Sauté function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper. (5 minutes)

For an extra layer of flavor, toast the grated ginger and turmeric in a dry pan for 2 minutes before adding to the Instant Pot.
Garnish with toasted coconut flakes, chopped salted peanuts, a swirl of coconut cream, or a sprinkle of Parmesan cheese for added texture and flavor.
Adjust the amount of chicken stock to achieve your desired soup consistency. For a richer flavor, use homemade chicken stock.
If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids.

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Adrienne Orn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.