Instant Pot Butternut Squash Soup
This cozy, creamy, vegan butternut squash soup is perfect for Fall and Winter! With the addition of tofu for creaminess and an added punch of protein, enjoy this as a filling lunch, dinner, or Thanksgiving/Christmas dish.
Servings Prep Time
10cups 20minutes
Cook Time
5minutes
Servings Prep Time
10cups 20minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Peel and cube the butternut squash. Peel and cut the onion into quarters. Peel the garlic.
  2. Add butternut squash, onion, garlic cloves, sage, salt, and pepper to the Instant Pot. Set the Instant Pot to High Pressure for 5 minutes.
  3. While the butternut squash mixture cooks, open and drain the tofu. Break the tofu into pieces and add to a food processor. (Note: If using an immersion blender, add the tofu directly to the Instant Pot once the squash is done cooking.)
  4. After the time is up, quick release the pressure from the Instant Pot. Lift the lid, and remove the sprig of sage.
  5. Using an immersion blender or food processor, blend the butternut squash mixture until it is pureed. (Note: If using a food processor, you may need to break this up into a couple of batches.)
  6. Once the tofu and squash have been blended and combined, add 1/2 cup of coconut milk and a pinch of cinnamon and nutmeg. Add salt and pepper to taste.
  7. Top with a drizzle of coconut milk, sage, and chopped pecans or pumpkin seeds. Enjoy!
Recipe Notes

I prefer to use full fat coconut milk for this recipe, but feel free to substitute lite coconut milk if you prefer.
If you really enjoy coconut flavor, this soup is also great if you use the full can of milk 🙂
This recipe makes a VERY large batch, but it keeps in the fridge for up to a week (perfect for meal prep!) and freezes well. I recommend separating it into individual containers/baggies for easy weeknight dinners.