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Warm up your evenings with our Butternut Squash Curry Soup! This easy, Instant Pot recipe combines creamy butternut squash with bold curry spices for a comforting, delicious meal. Perfect for busy weeknights, it’s packed with flavor and nutrients. Try this keto-friendly delight today and enjoy a bowl of hearty goodness!
Ingredients:
1 large butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
4 cups vegetable broth
2 tbsp red curry paste
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions:
Prepare the Instant Pot: Set the Instant Pot to the sauté function. Add olive oil and allow it to heat up.
Sauté the Aromatics: Add chopped onion, garlic, and grated ginger to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
Add the Spices and Curry Paste: Stir in the red curry paste, ground cumin, ground coriander, and ground turmeric. Cook for another 1-2 minutes until the spices are fragrant.
Add the Butternut Squash and Broth: Add the cubed butternut squash to the pot and pour in the vegetable broth. Stir to combine. Before pressure cooking, check your model’s manual and the inner-pot fill markings. Instant Pot’s guidance limits soups and starchy or expanding foods to the half-full line; do not exceed that limit or any stricter limit in your manual. If this batch will not fit safely, use a smaller batch or a suitable larger cooker rather than overfilling.
Pressure Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Make sure the valve is set to sealing.
Release Pressure: When cooking ends, let the pressure release naturally according to your Instant Pot model’s manual; do not quick-release this soup, because hot liquid can spray from the vent. Wait until pressure has fully released and the float valve or pressure indicator shows it is safe to open. Never force the lid open, and keep your face and hands away from the steam. See Instant Pot’s release-safety guidance.
Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
Add Coconut Milk: Stir in the coconut milk and let the soup simmer for another 2-3 minutes on the sauté function. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Enjoy this creamy, flavorful Butternut Squash Curry Soup as a warm, comforting meal that’s perfect for any day of the week. It’s quick, easy, and bursting with rich, spicy goodness!