• Instant Pot Butternut Squash Carrot Soup


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Instant Pot Butternut Squash Carrot Soup


2 Tbsp avocado oil
1 cup leek, chopped
3 cups butternut squash, peeled and chopped
2 cups carrots, diced
1 Tbsp ground Nutmeg
1 tsp salt
1/2 Tsp ground ginger
1/2 Tsp white pepper
2.5 cups vegetable broth
1 cup canned coconut milk

Optional Garnishes:
Diced apples
Chopped fresh thyme
Crema or sour cream
Pepitas (pumpkin seeds)
Chopped walnuts
Chopped green onions


Turn your instant pot on to Sauté and add oil.
Add vegetables and sauté for 8-10 minutes until they start to brown.
Add in seasonings and broth. Make sure you scrape all the stuck on bits with a wooden spoon or spatula.
Turn Instant Pot to manual for 10 minutes and quick release when finished.
Add coconut milk.
Pour it into a blender carefully to blend or you can use an immersion blender to blend it in the pot. Blend until smooth and creamy.
Taste for additional seasoning, garnish with fresh herbs, crema, or apples, and serve.

Serves 4

Recipe created by Chef Jess Toliver with Jess Delicious Living

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