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Instant Pot Curried Butternut Squash Soup

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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.

Two dark bowls of Butternut Squash soup topped with paprika, chopped cilantro and kefir drizzle.

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:

Ingredients to make curried butternut squash soup.
  • 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.

Be sure to check out the detailed printable recipe card below

Two dark bowls filled with butternut squash soup sprinkled with paprika, cilantro, and kefir.

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.

Chopped onion and oil in a pressure cooker.

Next, add the minced garlic and grated ginger. Stir to combine and cook for one minute until they become aromatic.

Chopped onion, minced garlic, and grated ginger in a pressure cooker.

Pour in the vegetable stock and scrape the bottom with a wooden spatula to deglaze the pan.

Vegetable stock added to the vegetables in the pressure cooker.

Add the curry powder, coriander, turmeric, and cumin, stir to combine.

Spices added to the pressure cooker mixture.

Press Cancel add the butternut squash cubes and stir to combine.

Butternut Squash cubes added to the pressure cooker.

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.

Instant Pot set to 8 minutes on Pressure Cook at 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.

Cooked soup in the pressure cooker.

Use an immersion blender to puree the soup.

Butternut squash soup pureed with an immersion blender.

Stir in the heavy cream or coconut milk, the lime juice, the sea salt, black pepper, and red chili flakes if using.

Pureed soup stirred with salt, pepper, and a wooden spoon.

Ladle soup into serving bowls and drizzle with additional cream. Garnish with chopped cilantro and paprika or cayenne pepper for color.

Butternut Squash Soup topped with chopped cilantro, kefir, and paprika in a dark bowl with a black spoon.

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.

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

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

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

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Enjoy!!

Butternut Squash soup in a dark bowl topped with paprika, chopped cilantro and kefir drizzle.

Instant Pot Curried Butternut Squash Soup

This rich and creamy soup is ready in under an hour, with punches of flavor from the fresh ginger, turmeric, cumin, and coriander.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: savory butternut squash soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Build Pressure: 10 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 283kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 283kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 458mg | Potassium: 656mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16978IU | Vitamin C: 36mg | Calcium: 124mg | Iron: 2mg

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