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!
- 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
Scale
- 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
