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ButterNut Squash Soup
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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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Servings: 5
Calories: 94kcal

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
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