Get ready to transform your kitchen into a fragrant haven with this incredibly easy and mouthwatering Instant Pot Curried Butternut Squash Soup! In just 30 minutes, you'll create a velvety, aromatic dish that combines the rich sweetness of butternut squash with the warm, exotic spices of curry. Whether you're a busy professional, a home cook looking for a quick meal, or someone craving a comforting bowl of goodness, this recipe is about to become your new favorite go-to soup that will impress everyone at the dinner table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder
- 4 cups butternut squash, cubed
- 4 cups vegetable broth
- Salt to taste
- 1/2 cup coconut milk
Instructions
- Prepare all ingredients by peeling and cubing the butternut squash into roughly 1-inch pieces. Chop the onion finely and mince the garlic.
- Turn on the Instant Pot and select the Sauté function. Add coconut oil and allow it to heat for 1-2 minutes until shimmering.
- Add chopped onions to the pot and sauté for 3-4 minutes until they become translucent and soft, stirring occasionally to prevent burning.
- Add minced garlic, grated ginger, and curry powder. Stir and cook for an additional 30-45 seconds to release their aromatic oils and prevent burning.
- Add cubed butternut squash to the pot and stir to coat with the spices and aromatics.
- Pour in vegetable broth and add salt to taste. Stir to combine all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual or Pressure Cook function. Cook on high pressure for 8-10 minutes.
- Once cooking is complete, perform a quick release of the pressure by carefully turning the valve to venting.
- Use an immersion blender to puree the soup directly in the Instant Pot until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Stir in coconut milk to create a rich, creamy texture. Taste and adjust seasoning with additional salt if needed.
- Serve hot, garnishing with optional toppings like fresh cilantro, a drizzle of coconut milk, or toasted pumpkin seeds.
Tips
- Choose Fresh Squash: Select a butternut squash that feels heavy for its size with smooth, unblemished skin for the best flavor and texture.
- Spice Adjustment: If you prefer a milder taste, start with 2 teaspoons of curry powder and adjust to your preference.
- Blending Technique: For an ultra-smooth soup, blend in batches or use an immersion blender, taking care to avoid splattering hot liquid.
- Coconut Milk Hack: Add coconut milk at the end to prevent curdling and maintain a silky, creamy consistency.
- Make-Ahead Friendly: This soup can be stored in the refrigerator for 3-4 days and often tastes even better the next day as flavors meld.
- Garnish Creatively: Experiment with toppings like toasted pumpkin seeds, a swirl of extra coconut milk, or fresh herbs to elevate presentation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg
