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This rich and creamy Instant Pot Curried Butternut Squash Soup is ready in under an hour. It is velvety smooth with the punches of flavor from the fresh ginger, turmeric, cumin, and coriander. It is the perfect soup for cold winter days!
Check out my Instant Pot Recipes page for even more delicious pressure cooker recipes.
Everything about this soup screams Fall! The color, the warm spices, and the comforting feeling you get with each spoonful.
If you prefer a sweeter soup, check out my Instant Pot Butternut Squash and Apple Soup.
Recipe ingredients:
- Chopped onion, minced garlic, and grated fresh ginger are sautéed in olive oil.
- Vegetable stock is used to deglaze the pan and to cook the butternut squash in the pressure cooker.
- Curry powder, coriander, cumin, and turmeric give this soup its soul. Sea salt and black pepper round out the flavors.
- Heavy cream or canned coconut milk give this soup its velvety smooth texture, and lime juice brightens up the flavors.
- Chopped cilantro and paprika or cayenne are the perfect garnish, while red pepper flakes add some optional heat.
How to make curried butternut squash soup in an instant pot
Press the Sauté button on your pressure cooker. When the display reads HOT add the oil and swirl it around the bottom.
Add the chopped onions and cook for 3 minutes, until they start to soften.
Next, add the minced garlic and grated ginger. Stir to combine and cook for one minute until they become aromatic.
Pour in the vegetable stock and scrape the bottom with a wooden spatula to deglaze the pan.
Add the curry powder, coriander, turmeric, and cumin, stir to combine.
Press Cancel add the butternut squash cubes and stir to combine.
Secure the lid, making sure the Sealing Knob is in the Sealing position, and press the Pressure Cook or Manual button. Use the + or - buttons to adjust the time to 8 minutes on High pressure.
When the pot beeps, allow the pressure to release naturally for 10 minutes. (Do not touch anything!) Carefully release any remaining pressure and remove the lid.
Use an immersion blender to puree the soup.
Stir in the heavy cream or coconut milk, the lime juice, the sea salt, black pepper, and red chili flakes if using.
Ladle soup into serving bowls and drizzle with additional cream. Garnish with chopped cilantro and paprika or cayenne pepper for color.
Recipe modifications:
- Substitute canned coconut milk for a vegan, Whole30, or Paleo soup.
- Drizzle with Kefir for a tangier flavor addition to your soup.
- Add a dollop of Crème fraîche or Greek yogurt if desired.
- For a spicier soup, drizzle with sriracha or add more red chili pepper flakes.
- Garnish with pepitas (pumpkin seeds), chopped peanuts, chopped chives or pomegranate seeds.
- The soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn't explode.
How do you store this soup?
This soup can be stored in an airtight container in the refrigerator for up to 3 days, or stored in the freezer for up to 3 months.
To reheat: thaw in the refrigerator overnight, then reheat in the microwave or in a saucepan on top of the stove over low heat.
Tools used to create this recipe:
- 6 quart Instant Pot
- Wood Turner
- Chefs Knife and Cutting Board to chop the squash, onion, and cilantro.
- Microplane to grate the ginger.
- Garlic Rocker to easily mince the garlic.
- Immersion Blender to easily puree your soup right in the pot.
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious soup recipes:
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot Cheddar Ale Soup
- Roasted Cauliflower and Garlic Soup
- Instant Pot French Onion Soup
- Instant Pot Creamy Chicken Enchilada Soup
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Curried Butternut Squash Soup
Equipment
- Pressure Cooker
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion 1 medium onion
- 3 large cloves garlic minced
- 1 tablespoon grated fresh ginger or minced
- 1.5 cup vegetable stock or substitute chicken stock
- 1 tablespoon curry powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 pounds butternut squash peeled, seeded, and cut into 1-inch cubes - about 6 cups
- 1 cup heavy cream or canned coconut milk - shake first
- 0.5 teaspoon sea salt
- .25 teaspoon black pepper
- .25 teaspoon red chili flakes or more, optional
- 1 tablespoon fresh lime juice
- .25 cup cream, kefir, or coconut milk to garnish
- 2 tablespoons chopped cilantro to garnish
- paprika, cayenne, sriracha to garnish
Instructions
- Press the Sauté button on your pressure cooker. When the display reads HOT add the oil and swirl it around the bottom.
- Add the chopped onions and cook for 3 minutes, until they start to soften.
- Next, add the minced garlic and grated ginger. Stir to combine and cook for one minute until they become aromatic.
- Pour in the vegetable stock and scrape the bottom with a wooden spatula to deglaze the pan.
- Add the curry powder, coriander, turmeric, and cumin, stir to combine. Press Cancel add the butternut squash cubes and stir to combine.
- Secure the lid, making sure the Sealing Knob is in the Sealing position, and press the Pressure Cook or Manual button. Use the + or - buttons to adjust the time to 8 minutes on High pressure.
- When the pot beeps, allow the pressure to release naturally for 10 minutes. (Do not touch anything!) Carefully release any remaining pressure and remove the lid.
- Use an immersion blender to puree the soup. Stir in the heavy cream or coconut milk, the lime juice, the sea salt, black pepper, and red chili flakes if using.
- Ladle soup into serving bowls and drizzle with additional cream. Garnish with chopped cilantro and paprika or cayenne pepper for color.
Notes
- Substitute canned coconut milk for a vegan soup.
- Drizzle with Kefir for a tangier flavor addition to your soup.
- Add a dollop of Crème fraîche or Greek yogurt if desired.
- For a spicier soup, drizzle with sriracha or add more red chili pepper flakes.
- Garnish with pepitas (pumpkin seeds), chopped peanuts, chopped chives or pomegranate seeds.
- The soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn't explode.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days, or stored in the freezer for up to 3 months.
- To reheat: thaw in the refrigerator overnight, then reheat in the microwave or in a saucepan on top of the stove over low heat.
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