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Butternut Squash Soup By Caitlin!

Prep Time:

5 Minutes

Cook Time:

25 Minutes


24 8 oz. Servings or 16 12 oz. Servings



About the Recipe



4lbs Butternut Squash (peeled and rough chop)

1 apple (peeled and rough chop)

1 yellow onion (peeled and rough chop)

3 cloves garlic

4 cups vegetable broth (make sure it's broth and not stock, it makes a difference!)

1 tablespoon Garam Masala

1tbps oil

1/4 tsp cayenne pepper (omit completely if desired or amp it up if you like it spicy)

16oz can coconut milk



1. Set Instapot to Saute and add 1 tbsp oil

2. Peel and rough chop butternut squash, apple and onion. Just peel garlic

3. Saute garlic and onion until fragrant and onions start to soften (2-4min)

4. Stir in Garam Masala (and cayenne if using) and stir until fragrant (~1min)

5. Add butternut squash, apple, and vegetable broth

6. Set instapot to high pressure cook for 15 min with vent sealed

7. Vent instapot to let off pressure, open up

8. Using an immersion blender or blender that can handle soup, blend until smooth while slowly pouring in the can of coconut milk (reserve some coconut milk for garnish if you fancy like that)

9. Serve and garnish with a drizzle of reserved coconut milk and freshly grated nutmeg

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