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Instant Pot Squash and Carrot Soup

Squash and carrot soup is elevated with fragrant ginger, garlic, and spices in this vegan dish. It will only take a few easy steps in the Instant Pot to make this soup taste like it's been simmering all day. 

Course Soup
Cuisine American, asian
Keyword Gluten-free, Soup, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 359 kcal


  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp ginger, peeled and minced
  • 2 medium-large carrots, peeled and roughly chopped
  • 1/2 large butternut squash, peeled and roughly chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 15 oz can coconut milk
  • salt
  • water
  • optional: dried ground chipotle, cilantro leaves


  1. Turn the Instant Pot onto saute mode. Heat the olive oil for a minute, and then add the garlic and ginger. Stir, and saute for 30 seconds - 1 minute until fragrant. 

  2. Add all remaining ingredients, 1/2 tsp salt, and 1 cup of water. Stir, seal the pot, and cook on high pressure for 9 minutes. 

  3. When the timer goes off, use manual pressure release. 

  4. Use an immersion blender to puree the soup. Add additional water, 1/4 cup at a time, until you get the desired consistency (I added about 3/4 cup additional water). Season with additional salt to taste. Garnish with a dash of ground chipotle and cilantro leaves, if desired.