Instant Pot Butternut Squash Beet Soup

This gorgeous vegan Butternut Squash Beet Soup cooks in 8 minutes in the Instant Pot. This twist on the classic Fall soup will quickly become your favorite! 

Remember that enormous 20-lb 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. It is such an unreal intense color, who knew that red beets and yellow butternut squash would make such an intense pink color?

The beets add even more vitamins and antioxidants than regular ol' butternut squash soup, so that's a good reason to add them to this soup. This soup is silky smooth and has a hint of sweetness and that earthy savoriness from the beets.

This butternut squash beet soup is vegan because it uses coconut milk instead of cream. This is what makes the soup super rich, smooth, and silky. 

To get the rich coconut cream for the swirl, just let a can of full fat coconut milk sit in the fridge undisturbed for 24 hours before using it. Carefully open it, and scoop some of the thicker white cream from the top, saving it for later. Use the rest of the can to cook the soup, and then garnish with the reserved coconut cream.

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 keep an eye on the soup while it cooks - just turn it on and walk away!

More savory Fall soup recipes: Pumpkin Potato Soup with Sourdough Croutons

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4.75 from 39 votes

Instant Pot Butternut Squash Beet Soup

This gorgeous Butternut Squash Beet Soup cooks in 8 minutes in the Instant Pot. This twist on the classic Fall soup will quickly become your favorite!

Prep Time15 minutes mins

Cook Time8 minutes mins

Course: Dinner, Lunch

Cuisine: American

Servings: 4 large servings, or 8 appetizer servings

Author: Kate Vaynshteyn

Cost: $6

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Ingredients

• ▢ 1 small butternut squash (about 1 - 1.5 lb)
• ▢ 1 lb beets (about 3 medium beets)
• ▢ 14 ounce coconut milk light or full fat
• ▢ ½ - 1 cup water
• ▢ salt & pepper to taste
• ▢ optional garnish: fresh thyme coconut cream (see notes below) or sour cream

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Special equipment

• Instant Pot
• Immersion blender

Instructions

• Peel the butternut squash and beets. Remove the seeds from the butternut squash. Cut the butternut squash and the beets into ~1.5 inch cubes.
• Add the butternut squash, beets, coconut milk, ½ cup water, and salt and pepper to the Instant Pot. Cook on manual at high pressure for 8 minutes. Use manual pressure release when the Instant Pot is done cooking.
• Use an immersion blender to puree the soup. Add additional water if you prefer a thinner soup. Season with additional salt and pepper, if desired. Serve hot, garnishing with fresh thyme and coconut cream.

Notes

I recommend using light coconut milk for this soup. However, if you want a coconut cream swirl on top, use a can of full fat coconut milk.

To get a coconut cream garnish: let a can of full fat coconut milk sit in the fridge undisturbed for 24 hours. Open the can gently without shaking, and the thick coconut cream will be at the top of the can. Use a tablespoon or two for garnish and use the rest to cook the soup. You might need to stir in a splash of water with the coconut cream to get it thin enough to drizzle.

Nutrition facts are estimated assuming light coconut milk, and will depend on actual ingredients and amounts used.

Nutrition

Calories: 138kcal (7%) | Sodium: 5mg | Calcium: 3mg

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.