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Pressure-Cooked Keto Butternut Squash Soup

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"This is a surprise favorite of anyone who tries the soup. The sauteeing of veggies in the beginning brings out a rich flavor. My kids actually get excited when I make this! It keeps well for up to a week."
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55 m servings 195
Original recipe yields 8 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil in the pot. Add 1/2 of the butternut squash, onion, and garlic; cook and stir until starting to brown, 5 to 10 minutes.
  2. Add remaining squash, water, chicken bouillon, salt, and ginger. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. Strain off 1/2 of the cooking liquid. Blend soup with an immersion blender until smooth. Add enough coconut milk to reach the desired consistency and color. Garnish with parsley and drops of sriracha sauce.


  • Cook's Notes:
  • Replace water and chicken bouillon with 4 cups chicken broth, if desired.
  • This also freezes well. Just leave out the milk until reheating.

Nutrition Facts

Per Serving: 195 calories; 9.7 29 3.1 < 1 553 Full nutrition

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