Go Back
+ servings

Instant Pot Butternut Squash Soup

Butternut squash soup topped with crispy chickpeas and dry sage.
Course Dinner/Lunch
Cuisine Canadian
Keyword 30 minutes, Burger recipe, Butternut Squash, Easy, Instant Pot, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 305kcal
Author Idriss


  • Instant Pot


  • 1 lbs peeled and diced butternut squash
  • 1 lbs diced yellow potatoes
  • 200 grams diced carrots (approximately 2 carrots)
  • 1 large onion roughly chopped
  • 1 tbsp olive oil
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • salt & pepper to taste
  • 2-3 cups veggie broth (see notes)

Crispy Chickpeas

  • 1 15oz can chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • salt to taste


  • Set your instant pot to saute and add in your olive oil. After olive oil is warmed up, add your onions and cook for 5-7 minutes.
  • Add in your chopped veggies, spices and cover completely with broth. Close your instant pot and set to 30 minutes on normal pressure. Or soup mode if you have one.
  • Drain your chickpeas and season with olive oil, chili flakes, salt and turmeric. Bake in the oven @400F for 10-15 minutes or until the chickpeas get crispy. Set aside.
  • After time has expired, carefully quick release the steam. Using an immersion blender, blend your soup until completely smooth.
  • Serve in a bowl. Garnish with chickpeas and a drizzle of coconut milk, or heavy cream.


Calories: 305kcal | Carbohydrates: 57g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Fiber: 9g | Sugar: 6g