Instant Pot Butternut Squash Soup

If you’re an Instant Pot pro, you know that it’s especially amazing for homemade soups. This velvety, rich butternut squash recipe takes just 10 minutes to prep and is just as perfect for a fancy dinner party as it is for a make-ahead work lunch. Bonus: It just so happens to be vegetarian and vegan.

What is the easiest way to peel butternut squash?

Our favorite trick: Pierce the squash several times with a fork, cut off both ends, then microwave it for 3 minutes. Let it cool until it doesn’t burn your hand, then peel away. It’ll be much easier. If you want to save even more time, use 6 cups of store-bought pre-peeled and chopped butternut squash. (It’s easy to find in the refrigerated produce section of most grocery stores.)

What flavors go well with butternut squash?

The winter gourd's subtle sweetness pairs well with warm spices. Here, we use curry powder, but you could also sub in 1 tablespoon Thai red curry paste. If you’re not a fan of curry, simply omit the addition of either.

Though butternut squash is already pretty creamy in texture on its own, coconut milk adds extra body as well as a slightly fruity undertone. The fat in coconut milk tends to separate from the milk, so this recipe calls for blending it first. (You’ll need to return all the soup to the blender to puree anyway.) Alternatively, you can shake the can of coconut milk before opening, which is a good move if you plan to use your immersion blender to puree the soup right in the pot! If you already have some heavy cream in the fridge, feel free to swap it in.

What is the best way to reheat the soup?

Leftovers can be stored in an airtight container in the refrigerator for up to 6 days. Alternatively, you could freeze it for up to 3 months. To reheat, thaw the soup completely in the refrigerator (if frozen), then transfer to a saucepan and place over medium heat. Stir occasionally until soup is heated through. Do not bring the soup to boil or it will lose its silky texture!