Go Back Email Link
Print Recipe
5 from 1 vote

Spicy Butternut Squash Soup

This spicy butternut squash soup is smooth and creamy. It's loaded with spices for a bold and flavourful soup!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish, Side
Cuisine: Thai
Servings: 6 people
Calories: 119kcal
Author: Belle Omniley


  • 2 cups vegetable stock
  • 3 cloves garlic minced
  • 1 bag baby carrots cut in half
  • 1 Granny Smith apple diced
  • 24 oz Butternut Squash, frozen If you opt for fresh squash medium size 3#--peeled, seeded and diced, uncooked
  • 1 fresh sage sprig
  • 1 purple onion diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon tumeric
  • 1 pinch ground cumin
  • 1 pinch ground cinnamon
  • 1 pinch nutmeg
  • pinch smoked paprika
  • 1/2 cup coconut milk


  • Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.
  • Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid.
  • Remove and discard the sage. Stir in the coconut milk.
  • Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed
  • Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.