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Butternut Squash Soup

Course Lunch, Main Course, Side Dish, Soup
Cuisine American, Soul, Southern
Keyword Butternut Squash, Instant Pot, Soup, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 175kcal
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Bamboo Spurtles 
  • Stock Pot
  • Knife
  • Cutting Board
  • Bamboo Spurtles 
  • Ladle
  • Blender
  • Large Mixer Bowl


  • 2 lbs Butternut Squash peeled, seeded and cubed
  • 2 cloves Garlic minced
  • 2 Medium Carrots peeled and chopped
  • 1 Yukon Gold Potato peeled and chopped
  • 2 Tbsp Extra Virgin Olive Oil I used the flavored Oli+ve oils below
  • 4 cups Vegetable Stock
  • 1 can Coconut Milk
  • 2 Tbsp Poultry Seasoning
  • 1 Tbsp Smoked Paprika
  • 1 tsp Smoked Applewood Sea Salt
  • 1 Tbsp Nutmeg fresh ground
  • 1 tsp mix peppercorn-pink, green & black ground


  • Dice up onion and sauté in your large stock pot with olive oil of choice until cartelized, add minced garlic for 2 minute at the very end. 
  • Deglaze pot with Vegetable stock and add dice butternut squash, potatoes and carrots. Bring to a boil. Cover and reduce heat to medium. 
  • Cook for 30- 40 minutes until vegetables are fork tender. They will start to break down and look like this. 
  • Add one can of coconut milk. 
  • Then in small batches run mixture through a blender in purify to get smooth.
  • Next add remaining seasoning to smooth mixture. 
  • Top with cream fresh, toasted pumpkin seeds or hazelnuts.