Go Back

Carrot and Ginger Butternut Squash Soup

This comforting soup blends sweet butternut squash and carrot with fresh ginger and a touch of cinnamon. Made simple in the pressure cooker, it's creamy, cozy, and full of nourishing flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 210 kcal

Equipment

  • 1 Pressure cooker
  • 1 Immersion blender or regular blender

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil for that smooth, silky start
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 4 cups butternut squash peeled and cubed
  • 2 large carrots peeled and sliced
  • 4 cups vegetable broth
  • ½ teaspoon ground cinnamon
  • salt and pepper to taste
  • ½ cup coconut milk optional, add at the end

Instructions
 

Instructions

  • Heat olive oil in your pressure cooker pot on medium heat until it shimmers a bit.
  • Add chopped onion and gently cook it, stirring now and then for about 5 minutes until soft and slightly translucent.
  • Stir in garlic and grated ginger and cook for one more minute so those flavors wake up real good.
  • Add your butternut squash cubes and sliced carrots right into the pot with the broth.
  • Sprinkle cinnamon on top and season with salt and pepper. Give it all a good stir so everything mixes up well.
  • Put the lid on, close it tight, and wait for the pressure build. You’ll see the float valve pop up and then the valve will hiss as it starts cooking.
  • Cook on high pressure for 8 minutes, then use the slow release method by letting pressure come down naturally for around 10 minutes. After that, you can finish with a quick release if any pressure remains.
  • Once the float valve drops, take off the lid, blend the soup with an immersion blender until smooth (or carefully in batches in a regular blender).
  • Stir in coconut milk if you’re going for creamy, then warm it up a bit more before serving.
  • Serve hot and enjoy your comforting bowl of goodness!

Notes

Cool completely before storing. Keeps in fridge for 4 days or freeze in portions. Add more broth if soup thickens over time. Optional ingredients like coconut milk can be adjusted for creaminess or omitted for a lighter version.