• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook with Sharmila
  • Home
  • About Me
    • Video Recipes
    • Media Mentions
    • Privacy Policy
  • Recipe Index
    • Recipes
  • Nanjilnad Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Instant Pot Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Instant Pot Recipes » Instant Pot Curried Butternut Squash Soup

    Instant Pot Curried Butternut Squash Soup

    Posted on Nov 6, 2021 · Last Updated on Nov 11, 2021 by sharmila kingsly

    Sharing is caring!

    22 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    Instant Pot Curried Butternut Squash Soup is a warm and delicious fall delicacy. It is flavorful and goes well with some bread.

    ButterNut Squash Soup

    The soup season is here and I am trying to make the best out of it. Last weekend I had my favorite spinach soup with a toasted baguette for dinner and then yesterday it was my pumpkin soup. and I am here again making curried butternut squash soup again.

    My dinner is always light. Some soup and bread and a salad that has some protein. So I love making different soups.

    Jump to:
    • Butternut Squash
    • Curried Butternut squash Soup
    • Ingredients
    • How do you pick the best butternut squash?
    • Butternut Squash Soup Recipe
    • Serving Suggestions
    • Storage Suggestions
    • Similar Recipes
    • 📖 Recipe

    Butternut Squash

    Butternut squash is a winter squash that is similar to pumpkin. It has a slightly nutty and sweet taste. It is a dark beige colored veggie that has an orange color pulp with some seeds. The seeds are similar to pumpkin seeds but smaller in size. The outer skin is hard and the inner flesh is pulpy.

    It is great for soups or stews and one of the best winter produce.

    The only thing that takes time for this soup is the chopping part. Butternut squash has hard skin and you need a little muscle power. Or let me give you an easy trick cubed squash is easily available these days. Trader Joe's has chopped butternut squash you can pick them and use them in the soup easily.

    Curried Butternut squash Soup

    This curried soup has all the winter spices. It complements the soup so well and gives the perfect winter day punch. Butternut squash is seasonal and hence I prefer using the seasonal vegetables to the core. You get the best of best flavors from them.

    Ingredients

    Curried Butternut Squash Soup

    Butternut Squash - Use a good ripe butternut squash. Slice the squash into two and then scoop the inner flesh and seeds. Peel the skin and then chop them into cubes and use.

    Carrot - Carrot pairs well with squash when added to the soup. You can also add apple or even celery to the soup.

    Onion - Use red or white onion. I used a medium sized onion approximately ½ cup.

    Vegetable Stock - Use vegetable stock or Broth for a flavorful soup. You can also use water. Meanwhile, you can prepare the vegetable stock easily in your Instant Pot. Read the Vegetable Stock in Instant Pot Post for more details.

    Curry Powder - and yes we add curry powder for the soup. It is the main flavoring agent.

    Bay Leaf, Rosemary, Thyme - They add more flavor to the soup. We usually discard them before blending the soup.

    Garlic Powder, Pepper Powder, Red Chilli Flakes - Adds more flavor to the soup.

    Salt - Adjust as per the taste.

    Coconut Milk - This is definitely the yummies addition to the soup. Makes the soup more flavorful.

    How do you pick the best butternut squash?

    Always choose squash that looks and feels heavy for its size. The skin is sturdy. It will have an even beige color all over. Never go for a squash that has Patches, deep cuts, or bruises, however, a little is normal and common. Also, make sure it doesn't have any visible green color.

    Butternut Squash Soup Recipe

    1 .Add all the ingredients except the coconut milk into the inner steel pot of the instant pot.

    2. After adding the vegetable stock. Combine everything once. If you don't have the Vegetable stock you may replace it with water instead. Vegetable stock gives a more flavorful soup.

    3. Close the Instant Pot. Turn the Pressure valve to the sealing position. Select the Pressure Cook mode and set 10 mins in high pressure.

    4. Wait for a natural pressure release and then open the instant pot.

    5. Remove the Bay Leaf, Thyme, and rosemary from the Soup.

    6. Using an immersion blender blend everything to the soup consistency.

    7. Finally, add in the coconut milk and combine once. Instant Pot Curried Butternut squash Soup is ready. Add in more Pepper and salt as needed while serving.

    Serving Suggestions

    Serve hot. Top with chili flakes and pepper powder or any seasonings as you prefer. Goes well with Bread or been Breadsticks.

    Storage Suggestions

    Soup stays good for 3 or 4 days in the fridge. You can also freeze it for 2 months and use it. Heat it or Microwave the frozen soup and consume as needed.

    Similar Recipes

    • Vegan Pumpkin Soup |Classic Pumpkin Soup
    • Broccoli Potato Soup |Vegan Broccoli Soup
    • Cold Cucumber Soup | Vegan Cucumber Gazpacho
    • Palak Soup Recipe| Spinach Soup Recipe

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest,  Instagram, Youtube and Twitter for more updates

    📖 Recipe

    ButterNut Squash Soup
    Print Recipe Pin Recipe
    5 from 2 votes

    Instant Pot Curried Butternut Squash Soup

    Instant Pot Curried Butternut Squash Soup is a warm and delicious fall delicacy. It is flavorful and goes well with some bread.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Soup
    Cuisine: American
    Servings: 5
    Calories: 94kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Instant Pot

    Ingredients

    • 1.5 cups Butternut Squash
    • 1 Onion
    • 1 Carrot
    • 3 Sprigs Thyme
    • 2 Sprig rosemary
    • 1 Bay Leaf
    • 1 tbsp Red chilli Flakes
    • 1 tsp Curry Powder
    • 1 tsp Garlic Powder
    • 2 tsp Pepper Powder
    • Salt
    • 2 cups Vegetable Stock
    • ½ Cup Coconut Milk

    Instructions 

    • Add all the ingredients except the coconut milk into the inner steel pot of the instant pot.
      Add all the ingredients except coconut milk
    • After adding the vegetable stock. Combine everything once. If you don't have the Vegetable stock you may replace it with water instead. Vegetable stock gives a more flavorful soup.
    • Close the Instant Pot. Turn the Pressure valve to the sealing position. Select the Pressure Cook mode and set 10 mins in high pressure.
      Set 10 mins in high pressure
    • Wait for a natural pressure release and then open the instant pot.
      Open IP after a natural pressure release
    • Remove the Bay Leaf, Thyme, and rosemary from the Soup.
      Remove the Bay Leaf, Thyme, and rosemary from the Soup.
    • Using an immersion blender blend everything to the soup consistency.
      Blend the soup
    • Finally, add in the coconut milk and combine once. Instant Pot Curried Butternut squash Soup is ready. Add in more Pepper and salt as needed while serving.
      Instant Pot Curried Butternut squash Soup is ready

    Video

    Nutrition

    Calories: 94kcal | Carbohydrates: 11g | Protein: 1.6g | Fat: 5.9g | Saturated Fat: 5.1g | Sodium: 66mg | Potassium: 303mg | Fiber: 2.6g | Sugar: 3.7g | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    « Instant Pot Vegetable Stock | Vegetable Broth
    Instant Pot Whole Chicken Roast »

    Sharing is caring!

    22 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    connect with us

    • Facebook
    • YouTube
    • Instagram
    • Pinterest
    • Twitter

    Get To Know about me!!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. Read more about me!

    Soups

    Sweet Corn Soup

    Sweet Corn Soup | Sweet Corn and Vegetable Soup

    Lemon Chicken Orzo Soup Instant Pot

    Lemon Chicken Orzo Soup - Instant Pot

    Mutton bone soup

    Mutton Bone Soup Recipe |Mutton Soup

    Vegan Chickpea Soup

    Vegan Chickpea Soup

    Instant Pot Pumpkin Soup

    Instant Pot Pumpkin Soup

    Almond Broccoli Soup

    More soup recipes

    Top Posts & Pages

    Air Fryer Chicken Wings
    Mutton Bone Soup Recipe |Mutton Soup
    Instant Pot Tandoori Chicken
    Chicken Keema Samosa ( Air Fryer & Stovetop )
    Green Chutney for Tandoori and Kebabs
    Black Bean and Corn Salad
    Broccoli Tater Tots
    Tortilla Rollups | Tortilla Pinwheels
    Chicken Clear Soup | How to prepare Chicken Soup
    Paneer Tikka in Air Fryer

    Footer

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©  2023 COOK WITH SHARMILA