Curried Butternut Squash Soup

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!

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 Instant Pot curried butternut squash soup.

This vegan butternut squash soup is so yummy, I have it on my regular soup rotation and I sometimes make one pot just for me!

INSTANT POT CURRIED BUTTERNUT 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).
• You can make them super pretty. All the decorating with cream on top? LOVE! Plus, you can sprinkle a variety of toppings on a pureed soup for a delicious savory treat.
• They’re less fussy. You can overcook the vegetables all you want – it only helps your case!
• Adapt them to what you have. Frozen or fresh vegetables all work the same!

This curried butternut soup recipe is REALLY fast – just dump it all in the Instant Pot and walk away. 20 minutes later, dinner is done!

BUTTERNUT AND COCONUT MILK SOUP INGREDIENTS

The list of ingredients for this butternut and coconut milk soup is crazy short:

• Cubed butternut squash. You can also use kabocha squash or acorn squash – any winter squash will work.
• Cauliflower. Fresh or frozen cauliflower florets work here, or use some of your frozen cauliflower rice in a pinch!
• Onion + garlic. For flavor. You don’t even have to sauté them first!
• Seasonings: Yellow curry powder + salt + thyme
• Water. To help the Instant Pot pressurize and for a soupy consistency. You can also use vegetable broth, although it will change the flavor slightly.
• Coconut milk. Use the full fat coconut milk in the can. You can use the more liquidy part for this recipe and use the coconut cream at the top of the can for No Bake Blueberry Coconut Cream Pie.

Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).

HOW TO MAKE BUTTERNUT SQUASH CURRIED SOUP

You won’t believe how easy it is to make this butternut squash curried soup in the Instant Pot!

Step 1. Add all ingredients except the coconut milk to the Instant Pot.

Step 2. Set the pressure to high, set the timer for 15 minutes, and walk away! When the soup is done, let the pressure release naturally.

Step 3. Puree the soup with an immersion blender and stir in the coconut milk. Alternatively, you can CAREFULLY puree the soup in a blender in small batches.

Step 4: Ladle the soup into bowls and top with any desired toppings: pumpkin seeds (pepitas), sunflower seeds, diced bacon, chopped fresh cilantro, or red onion. Add a touch of pepper if you desire.

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!

BUTTERNUT SQUASH AND COCONUT MILK SOUP RECIPE TIPS

• 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 it 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.

WHAT TO SERVE WITH CURRIED BUTTERNUT SOUP

Curried butternut squash soup recipe is such an easy dish to make. I like to pair it with a yummy side of bread and a salad. And of course, you can’t forget the toppings for the soup itself!

Topping suggestions:

• Pumpkin seeds (pepitas)
• Sunflower seeds
• Diced bacon
• Red onions
• Feta cheese
• Cilantro
• A drizzle of Greek yogurt
• Fresh ginger

Pair the butternut squash curried soup with these for a delicious meal:

• Roasted Vegetable Kale Salad and Potato Buttermilk Bread
• No-Knead Overnight Artisan Bread with Delicata Squash Salad with Apples and Cranberries
• Kale Salad with Blueberries, Walnuts, and Feta with Simple Sourdough Bread

You could also serve this soup over a scoop of Instant Pot White Rice or with naan or flatbread.

BUTTERNUT COCONUT MILK SOUP FAQS

MORE YUMMY SOUP RECIPES

• Tortilla Soup
• Tomato Basil Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot White Bean and Sausage Soup
• Homemade Cream of Mushroom Soup
• Slow Cooker Vegetarian Curry Recipe