This gorgeous Butternut Squash Beet Soup cooks in 8 minutes in the Instant Pot. This twist on the classic Fall soup will become your favorite!
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Remember that enormous butternut squash I mentioned? It’s been a gift that keeps on giving. I’ve made this Thanksgiving Stuffing, Roasted Vegetable Fettuccine, and this is the third recipe I am posting using that ginormous squash: Butternut Squash Beet Soup made in my beloved Instant Pot.
This Fall soup is such a gorgeous color thanks to the beets. The beets also add even more vitamins and antioxidants than regular ol’ butternut squash soup. This soup is super easy to make in the Instant Pot. To tell the truth, it would cook quickly on a stove-top too, but I love my instant pot because I don’t have to make sure all the squash and beets are completed covered in liquid for the chunks to cook. They cook in the Instant Pot whether they are submerged or not. I also don’t have to keep an eye on the soup – just turn it on and walk away!
This soup can easily be vegan: instead of using sour cream for the swirly garnish, just scoop off a tablespoon of the solid part of the coconut milk and use that as a garnish on your plate.
Kitchen stuff used in this recipe: