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Instant Pot Curried Butternut Squash Soup

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.

5 from 1 review

This Instant Pot Butternut Squash Soup is SO quick & easy and irresistibly savory. Vegan friendly and versatile, use frozen or fresh veggies.

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

  1. Combine 2 lbs of butternut squash, 1 lb of cauliflower florets, 1 large onion, 2 cloves of garlic, 1 Tbsp curry powder, 1 ½ tsp salt, 1 ½ tsp dried thyme, 3 cups water, (everything except the coconut milk) in the Instant Pot.
  2. Secure the lid and make sure the steam release valve is set to “sealing.”
  3. Select “manual” or “high pressure” and set the timer to cook for 15 minutes.
  4. 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.
  5. 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.
  6. Stir in 1/2 a cup of canned coconut milk and taste, adding additional salt or thyme if desired.
  7. Ladle in bowls and top with desired toppings: pumpkin seeds (pepitas), sunflower seeds, diced bacon and/or red onion.