Copycat Costco Butternut Squash Soup
Description
A copycat of the creamy butternut squash soup sold at Costco — butternut squash and sweet potato blended with coconut milk, ginger, and garlic. Dairy-free, vegan, and made in the Instant Pot.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 pounds butternut squash, peeled, seeded, and cubed (about 6 cups)
- 1 medium sweet potato, peeled and cubed (about 1½ cups)
- 3 cups vegetable broth
- 13.5 ounces full-fat coconut milk
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
Optional: toasted pumpkin seeds, extra coconut milk, fried sage
Instructions
- Set the Instant Pot to Sauté on Normal. Heat the olive oil, add the onion, and cook 3 to 4 minutes until translucent.
- Add the garlic and ginger. Cook 1 minute until fragrant, stirring so the garlic doesn't brown.
- Add the butternut squash and sweet potato. Stir to coat.
- Pour in about ½ cup of the broth and scrape the bottom of the pot clean.
- Add the remaining broth. Lock the lid, set the valve to Sealing, cancel Sauté, and pressure cook on High for 8 minutes.
- Natural release for 10 minutes, then quick release the remaining pressure.
- Blend with an immersion blender until completely smooth, about 1 minute.
- Stir in the coconut milk.
- Season with salt and pepper to taste. Thin with additional broth if needed.
- Serve hot, garnished as desired.
Equipment
- Instant Pot or Ninja Foodi pressure cooker
- Immersion blender (or countertop blender)
Notes
Full-fat canned coconut milk is important for texture — the refrigerated carton kind is too thin. Soup keeps 5 days refrigerated or 3 months frozen.
Nutrition
Serving: 1ServingCalories: 284kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1088mgPotassium: 839mgFiber: 5gSugar: 7gVitamin A: 21668IUVitamin C: 35mgCalcium: 104mgIron: 4mg