A filling winter veggie soup: pressure cooker butternut squash & cauliflower

On a cold and wet winter day, there are few foods better than a rich and wholesome soup. With rain tapping on the window and kiddos bundled under blankets in the living room, I pulled all of our seasonal winter veggies out of the fridge and pantry to make a nutritious butternut squash and cauliflower soup in our instant pot.

After the sweet treats of the holidays, it’s also great to get the family back into a groove of eating healthy and maybe even starting whole30 and paleo eating for our family again.

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How to make pressure cooker squash and cauliflower soup

I love being able to find ways to feed my family nutritious meals without preservatives and by using only fresh ingredients. And this dish was one that both my two and four year old happily ate without hesitation or complaints!

Related: Have a lot of cauliflower to use? Check out these easy recipes!

Winter veggie soup ingredients

• 3 large juicing carrots
• 3 individual stalks of celery
• 1 medium size onion
• 1 medium head of cauliflower
• 3 cloves garlic
• 6 cups broth of choice (vegetable or chicken stock recommended)
• 4 cups cubed butternut squash
• 1 can coconut milk
• 1 heaping tsp Paprika
• 1 heaping tsp Thyme
• Salt to taste (after cooking) and more thyme and paprika to garnish

Tools & Time needed to make soup from scratch

• Electric pressure cooker
• knife and cutting board
• Blender or Food Processor
• Ladle
• 50 minutes total prep and cook time

For my birthday and Christmas (since they’re close together) y husband got my a Vitamix this year. And while I love making smoothies and it’s a great replacement to my cracked food processor, I wanted to put it to great use and making soups is one of those uses.

In fact, I actually blending everything in 3 rounds BEFORE putting the ingredients in the instant pot to save time because I didn’t want to have to wait for the ingredients to cool before blending.

Seasoning your Instant Pot cauliflower soup

After using the stock to appropriate blend the vegetables, add the mixture to your instant pot topping it with the thyme and paprika.

Mix and set for 5 minutes on soup function.

After it’s cooked you will want to add salt for taste and we like to garnish it with extra thyme and paprika both for looks and flavor!

It will take approximately 15-20 minutes to depressurize with NPR and you can add your can of coconut milk after the base is cooked.

If you’re not eating whole30 or paleo, serve with crackers.

And don’t forget to freeze your leftovers!

Need help learning the Instant Pot or want to help family & friends?

Check out the preview for this awesome FREE cheat sheet. It has 14 Instant Pot tips and tricks! And is the perfect list to laminate and post on the fridge or near your own pressure cooker. It will help you remember as you become more familiar or will help others in the household learn to use this great kitchen tool too.

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