This butternut squash soup is a vegetarian soup in the Instant Pot- a hint of Chipotle spice and creamy Mexican flavors with fresh butternut squash for a delicious soup. Perfect to make ahead for weekday lunches or for a warm soup dish on a chilly Fall night- this recipe will become a vegetarian staple in your house!
Fall is just around the corner- we’ve had some chilly nights in Denver and that nice Fall breeze has been blowing in the afternoons. We adore Fall here at Casa Pura Vida- the changing leaves and the cooler weather means we spend a lot of time outdoors. I also get a big cooking bug in the Fall- and we eat a LOT of soup since everyone loves it. So I think it’s a perfect day to share with you my Instant Pot butternut squash soup recipe. (Another favorite is our Traditional Costa Rican Vegetable Beef Soup).
Using The Instant Pot
Last year I purchased the Instant Pot and I have not looked back. It’s allowed me to do dinner prep while I’m making breakfast, and the rest of the day is free for me to know that I can work and hang out with my kids and not worry about prepping dinner when I am tired and hungry. And that’s how this recipe was born. I have a vegan stovetop version as well- but there’s just something about the Instant Pot!
What To Serve With Chipotle Butternut Squash Soup
I make this soup in a large batch and eat it throughout the week for lunch- I serve it with a fresh salad (and extra chipotle cream as dressing). It also goes amazing well with this New York Times Simple Crusty Bread recipe that I am currently obsessed with. I also love to make this soup for Meal Train visits- everyone loves it! So- without further ado- our Instant Pot Chipotle Butternut Squash Soup Recipe.
Vegan Chipotle Butternut Squash Soup
This meatless dish from the Instant Pot combines a hint of Chipotle spice and creamy Mexican flavors with fresh butternut squash for a delicious soup. Perfect to make ahead for weekday lunches or for a warm soup dish on a chilly Fall night- this recipe will become a vegetarian staple in your house!
- 1 large butternut squash
- 1 white onion
- 4 stalks of celery
- 4 carrots
- 2 cloves of garlic crushed
- 6-8 C vegetable stock
- 1/2 C water
- salt and pepper to taste
- 3 TB olive oil
- 1-2 tsp chipotle chiles
- 1/2 cup mexican crema
Wash your butternut squash and halve it. Clean out seeds. Place trivet in instant pot and add 1 cup of water. Place the butternut squash halves on top of the trivet and close the pot. In manual mode, cook the squash on high for 12 minutes. (Will take about 25 minutes total)
In the meantime roughly chop your onion, celery and carrots. When the squash is cooked, remove it and allow to cool. Place the Instant Pot on sauté and heat up 1 tb of oil.
Once the oil is heated, add the onion, celery, carrots and garlic. Sauté until just tender.
While the vegetables are cooking, remove the skin from the butternut squash. Place the meat of the squash in the pot with the vegetables and cover with the chicken stock. I add about 1 tbsp of salt here. In manual mode, cook the soup on high pressure for about 8 minutes.
While the soup is cooking you can prepare your chilpotle cream. Combine 1/2 cup of Mexican crema with 2 tsp chilpotle (or more to taste) and 1/4 tsp salt.
Remove soup from the instant pot and blend- either using an emulsifier or blender. Reheat to desired temperature using the sautee function and serve with Mexican crema and fresh bread!
I don't add the chipotle chiles to the soup- I keep it out because my young children don't like to eat spicy foods. I serve the soup with red pepper flakes on the side for added heat. I personally will just add the chipotle chile to my soup and eat it, but it is pretty spicy. Regarding the vegetable broth- it depends on how thick you want your soup, but I like it fairly brothy so I add quite a bit of the stock.