The weather is getting colder, and the leaves are changing color, which can only mean one thing: it's soup season!
This Vegan Butternut Squash Carrot Ginger Soup is the perfect meal for a cozy night in.
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It's rich and creamy and packed with nutrients. Not just that, this recipe does not need a slow cooker, a food processor, or anything that can make waiting for soup seem even longer.
With this Instant Pot butternut squash carrot soup, you can enjoy fall weather when you want it.
So whether you're looking for a weeknight meal or something special for a holiday dinner, this easy soup will surely please you and your crowd!
Add this to your list of favorite fall soups and get cooking today...
If you like soups during winter, check out my instant pot barley soup and quinoa soup.
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Why this recipe works
Butternut squash is a nutrient-dense vegetable with vitamins and minerals that help keep you feeling full and healthy.
Butternut squash soup recipes are easy to prepare with the instant pot or stovetop.
It can be whipped up quickly whenever you need a quick and comforting meal. The total time for cooking takes less than 30 minutes.
If you do not have an Instant Pot, I will show you how to prepare this with a pressure cooker or stovetop.
Ginger has been shown to have anti-inflammatory effects, which can help soothe and ease winter colds.
Recipes with a short prep time are invaluable in winter. That's what makes this homemade soup even more attractive.
So if you're looking for a delicious and healthy soup to warm you up this fall, look no further than this Vegan Butternut Squash Carrot Ginger Soup!
Ingredients note
- Butternut squash: I used one medium size butter squash, peeled and cubed. Look for squashes that have no discoloration or damage.
- Carrots and ginger: I used a couple of carrots and finely chopped ginger. Fresh ginger instead of ginger paste makes a big difference for this recipe.
- Coconut milk: I used canned organic coconut milk. This complements the sweetness of the squash and brings the rest of the ingredients together.
- Spices: Use cayenne pepper, turmeric powder, and black pepper.
- Vegetable broth: This is a great substitute for water. Low-sodium vegetable stock brings a great flavor boost.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instant pot method
First, wash the butternut squash and peel the skin. Chop the squash into 1" cubes with a sharp knife.(remove the seeds)
Press saute and add oil to the inner pot.
As the oil heats up, add chopped onions (One large onion), minced garlic, and grated ginger.
Stir the onions for a few minutes until they soften.
Add in cubed squash, carrots, spices, and salt. Give it a good stir.
Add coconut milk and just a little water to bring some consistency.
Stir everything together well. Seal the instant pot and cook on manual high pressure for 6 -8 minutes.
When the timer expires, allow pressure to release naturally for 10-15 minutes before opening the pot.
Use the immersion blender or a stick blender to puree the soup until it reaches a creamy consistency.
Let the soup simmer on low heat until you are ready to serve.
Serve the Butternut Squash Ginger Soup hot and garnish with fresh herbs, if desired.
Stovetop method
If you don't have an instant pot, you can make this Butternut Squash Carrot Ginger Soup on the stovetop.
Follow the instructions above, but instead of cooking your soup in the instant pot, simmer it on the stovetop over medium heat in a large saucepan or a large pot with very little water until the squash and carrots are soft.
Then, puree with an immersion or regular blender until you reach a creamy and smooth consistency. Serve hot and garnish with fresh herbs. Enjoy!
Serving suggestions
This Butternut Squash creamy soup goes well with crusty bread as a meal or paired as a side with air fryer pumpkin, pumpkin rice, or stuffed acorn squash with quinoa.
Storage
This Butternut Squash Soup can be easily frozen, so you can enjoy it later when the weather gets colder!
Let it cool completely, then store it in an airtight container or freezer bag. When ready to eat, thaw and reheat on the stovetop or microwave. Enjoy!
Expert Tips
- Consider adding a pinch of cinnamon or ground cloves to enhance the flavor of this Butternut Squash Carrot Soup.
- If you'd like a richer texture, consider stirring in cashew cream before serving.
- To add more nutrients and depth of flavor, try roasting the squash and carrots before adding them to the soup.
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📖 Recipe
Butternut Squash Carrot Ginger Soup
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 medium size butternut squash
- 4 carrots chopped
- 3 teaspoon grated ginger
- 1 onion chopped
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 1 teaspoon minced garlic
- 1 cup coconut milk
- 2 cups water
- 2 teaspoon olive oil
- salt to taste
Instructions
Instant pot method
- First, wash the butternut squash and peel the skin. Chop the squash into 1" cubes with a sharp knife.1 medium size butternut squash
- Press saute and add oil to the inner pot.2 teaspoon olive oil
- As the oil heats up, add chopped onions (One large onion), minced garlic, and grated ginger.1 onion chopped, 1 teaspoon minced garlic, 3 teaspoon grated ginger
- Stir the onions for a few minutes until they soften.
- Add in cubed squash, carrots, spices, and salt. Give it a good stir.4 carrots chopped, ½ teaspoon cayenne pepper, ¼ teaspoon black pepper powder, ¼ teaspoon turmeric powder, salt to taste
- Add coconut milk and water to bring some consistency.1 cup coconut milk, 2 cups water
- Stir everything together well. Seal the instant pot and cook on manual high pressure for 6 -8 minutes.
- When the timer expires, allow pressure to release naturally for 10-15 minutes before opening the pot.
- Use the immersion blender or a stick blender to puree the soup until it reaches a creamy consistency.
- Let the soup simmer on low heat until you are ready to serve.
- Serve the Butternut Squash Carrot Ginger Soup hot and garnish with fresh herbs, if desired.
Stovetop method
- If you don't have an instant pot, you can make this Butternut Squash Carrot Ginger Soup on the stovetop.
- Follow the instructions above, but instead of cooking your soup in the instant pot, simmer it on the stovetop over medium heat in a large saucepan or a large pot with little water until the squash and carrots are soft.
- Then, puree with an immersion or regular blender until you reach a creamy and smooth consistency. Serve hot and garnish with fresh herbs. Enjoy!
Video
Notes
- Consider adding a pinch of cinnamon or ground cloves to enhance the flavor of this Butternut Squash Carrot Ginger Soup.
- If you'd like a richer texture, consider stirring in cashew cream before serving.
- To add more nutrients and depth of flavor, try roasting the squash and carrots before adding them to the soup.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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