This Instant Pot Butternut Squash Soup is SO quick & easy and irresistibly savory. Vegan friendly and versatile, use frozen or fresh veggies. Pairs perfectly with a slice of my no-knead overnight artisan bread or enjoy with a fresh fall salad.
Have you ever made a pot of soup and secretly wished the family wouldn’t like it so you could eat it all yourself?
That happened to me when I made Instant Pot Zuppa Toscana, and it happened again when I made this curried Instant Pot butternut squash soup.
This soup is so good, I have it on my regular soup rotation and it’s all for me!
Curried Instant Pot Butternut Squash Soup
I have to confess that my husband isn’t a fan of pureed soups. He’d much rather have Minestrone Soup, Slow Cooker Mexican Potato Soup or Homemade Ramen instead.
But me? I LOVE pureed soups!
- They’re less work. No need to worry about even cutting since you’re blending everything in the end).
- They’re super pretty. All the decorating with cream on top? LOVE!!
- They’re less fussy. You can overcook the vegetables all you want – it only helps your case!
- They’re more versatile. Frozen or fresh vegetables all work the same!
This recipe in particular is REALLY fast – just dump it all in the Instant Pot and walk away. 20 minutes later, dinner is done!
Ingredients for Curry Butternut Squash Instant Pot Soup
The list of ingredients for this soup is crazy short:
- butternut squash
- cauliflower
- onion
- garlic
- curry + salt + thyme
- water
- coconut milk
Can you substitute kabocha squash in the soup?
Yes! You can substitute any winter squash for butternut squash in this soup.
Can you use frozen butternut squash?
Yes! In fact, the whole reason I wanted to make this soup was that I had frozen butternut squash in the freezer I wanted to use up!
Can you use frozen cauliflower?
Yes! Just like the butternut squash, the cauliflower can be frozen too. Heck, the onions and garlic can be frozen as well!
How to Make Savory Butternut Squash Soup Recipe in the Instant Pot
You guys won’t believe how easy it is to make this savory butternut squash soup recipe in the Instant Pot.
1. Add all ingredients, except the coconut milk, to the Instant Pot.
2. Set the pressure to high, set the timer, and walk away!
3. When you’re ready to serve dinner, puree the soup and stir in the coconut milk!
Notice how we’re NOT sautéing anything first. This soup is so flavorful, there’s no need to do anything special!
Just dump it all in the Instant Pot (minus the coconut milk) and let it cook!
What to serve with Curried Instant Pot Butternut Squash Soup
- Pumpkin Swirl Black Bean Brownies
- Chocolate Brownie Cake
- Potato Buttermilk Bread
- Roasted Vegetable Kale Salad
Other Fast Soup Recipes
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This curried butternut soup is an irresistibly delicious warm and savory bowl of comfort food goodness. Use fresh or frozen veggies for this quick and easy meal – dump everything in the Instant Pot and go!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 Servings 1x
- Category: Soup & Salad
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 lbs butternut squash, peeled and cut into 1” cubes (or use frozen)
- 1 lb cauliflower florets (can use frozen, or substitute butternut squash)
- 1 large onion, quartered
- 2 cloves garlic, halved
- 1 Tbsp curry powder
- 1 ½ tsp salt
- 1 ½ tsp dried thyme
- 3 cups water
- ½ cup canned coconut milk
- Toppings (optional): pumpkin seeds (pepitas), sunflower seeds, diced bacon, red onion
Instructions
- Combine the butternut squash, cauliflower florets, onion, garlic, curry powder, salt, dried thyme, and water (everything except the coconut milk) in the Instant Pot.
- Secure the lid and make sure the steam release valve is set to “sealing.”
- Select “manual” or “high pressure” and set the timer to cook for 15 minutes.
- When the soup is done, let the pressure release naturally (i.e. do nothing!). When the floating value drops, you can safely open the lid.
- Use an immersion blender to puree the soup until it’s smooth. Alternatively, you can CAREFULLY puree the soup in a blender in small batches.
- Stir in the canned coconut milk and taste, adding additional salt or thyme if desired.
- Ladle in bowls and top with desired toppings: pumpkin seeds (pepitas), sunflower seeds, diced bacon and/or red onion.
Notes
- Store leftover butternut squash and coconut milk soup in an airtight container in the fridge for up to 5 days.
- Instant Pot butternut squash curry also freezes well! Pour into resealable bags and lay them flat to freeze to take up less space or freeze your soup in jars (here’s how to do that without the jars breaking). Thaw in the refrigerator before reheating.
- Curried butternut soup works well even with substitutions.
- Use sweet potatoes instead of butternut squash, or switch out with a different winter squash, like kabocha, acorn, or delicata.
- Not a fan of cauliflower? Add more squash, or try potatoes, mushrooms, or parsnips. Each will add a unique flavor to your butternut and coconut milk soup.
- You can use cream instead of coconut milk if you don’t need the soup to be dairy-free.
- Try broth instead of water – both chicken broth and vegetable broth will work.
- Want slow cooker curried butternut soup? Add everything except the coconut milk to your slow cooker and cook on low for 6-8 hours. Blend with an immersion blender, then stir in the coconut milk.
Nutrition
- Serving Size: 1
- Calories: 218
Delicious. I used all Butternut Squash, omitted salt, substituted equal amount Italian seasoning for thyme (which I didn’t have) also substituted cream for coconut milk. I crumbled bits of Feta cheese on top. Will definitely make again.
Thank you, Marilyn!
We’re so glad you’ve enjoyed it! 🙂
Hi Tiffany,
This soup sounds so yummy! Can it be frozen?
Thanks,
Gail
Hello Gail!
You can freeze this soup. 🙂
Hi Tiffany,
what could I substitute for the Cailflower it gives me too much gas and brocoilli the same.
I was thinking of maybe zuchinni?
Thanks for recipe
I don’t use my instant pot much it scares me.
Laurie