Instant Pot Butternut Squash Parsnip Soup (Whole30 Paleo) – made easy in the Instant Pot and full of rich flavor and nutritious veggies, this soup will become a fast favorite!
This week’s Instant Pot Monday is an old favorite! This Butternut Squash and Parsnip Soup is Whole30/Paleo friendly and is soooo delicious! Only 5 ingredients (not counting spices) in this recipe make it a simple and nutritious option for lunch or paired with a green salad for a meatless dinner.
This is an older recipe that I recently revamped for the Instant Pot. The flavors in this soup are amazing and it’s one of my favorite recipes to make when meal prepping. Soup for lunch all week long! Soup in the Instant Pot is always a winner – it’s fast, simple (dump and forget), and always turns out perfectly.
I love butternut squash…in soup form, that is…by itself I’ve never been a huge fan. It’s just too squashy, know what I mean?? To cut down on that sweet squashiness, I added parsnips to this soup. It creates a different level of flavor, one that is more savory than sweet. Coconut milk adds a silky texture and a dash of chipotle chili powder gives it a little kick. I love the flavor profile, but if you don’t like spice, you could certainly leave the chili powder out.
I usually make this with chicken broth, but vegetable broth can be substituted for vegetarian diets. If you love this recipe, check out this Butternut Squash Bisque, and this Creamy Cauliflower Soup. Same method, just as simple and delicious!
Instant Pot Butternut Squash Parsnip Soup
Instant Pot Butternut Squash Parsnip Soup (Whole30 Paleo) - made easy in the Instant Pot and full of rich flavor and nutritious veggies, this soup will become a fast favorite!
Instant Pot Instructions:
Combine all ingredients (except olive oil) in the Instant Pot. Seal lid and set Manual setting for 10 minutes. Quick release pressure. Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste.
Stove Top Instructions:
In a large pot, heat the olive oil over medium high heat. Add onion and parsnips and cook, stirring, for 4-5 minutes. Add squash and garlic and cook for another 2 minutes. Add broth to the pot and bring to a boil. Reduce heat and simmer 18-20 minutes, until vegetables are soft. Turn off heat. Using an immersion blender, puree the soup until smooth. Stir in the coconut milk. Add salt and pepper to taste.
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