This Curry Butternut Squash Soup is so creamy and delicious, with a bit of a kick! It has simple, easy ingredients and a bold flavor! It’s the perfect combo deal! This is a savory squash soup, with a little bit of a curry flare to it. This recipe is one of my favorite soups ever! I make this soup in the Instant Pot for easy cooking and easy clean up! I love it and I think you will too! Make it with me!
Instant Pot Recipes!
You guys all know how much I love using my Instant Pot! One of the best things to make in the Instant Pot is soup! Not only will it heat the ingredients and give it a good flavor, but it also cooks ingredients like potatoes, squash, and meat. Don’t have an Instant Pot yet?
Shop the Instant Pot on Amazon!
OTHER INSTANT POT RECIPES
Instant Pot Fresh Tomato Sauce
Butternut Squash
I like to use pre-cubed butternut squash to make this curry butternut squash soup recipe even easier to throw together! You can use fresh or frozen cubes. I found mine a Smith’s in the freezer section and at Costco.
You can also cube the squash yourself if you want to go that route, it will just add an extra step.
The Immersion Blender
I use my Immersion Hand Blender to make this soup creamy and smooth. I always use it when I am making soup! Here’s the link to a similar one to mine https://amzn.to/2kDiavP
You can also place this mixture into your blender and blend it to get the same effect!
You can make this recipe vegetarian by using Vegetable Broth instead of Chicken Broth! That’s an easy substitute!
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Curry Butternut Squash Soup
This Butternut Squash Soup is so creamy and delicious! It has simple, easy ingredients and a bold flavor! It's the perfect combo deal!
Ingredients
- 2 tablespoons butter
- 1/2 onion chopped
- 2 cloves garlic chopped
- 24 oz. butternut squash, cubed
- 3 cups chicken broth
- 1 teaspoon-1 Tablespoon curry powder* depending on spice level
- 1 tablespoon ginger, grated
- 1 tablespoon basil
- 2 tablespoons lime juice
- salt and pepper to taste
- 1 14 oz. can coconut milk
Instructions
- Set the Instant Pot to sauté.
- Add butter and onion and cook until the onion is soft.
- Next, stir in the garlic.
- Add in the butternut squash, chicken broth, curry powder, ginger, basil, lime juice, and salt and pepper.
- Turn the Instant Pot off, lock the lid, and set the valve to seal. Manually set the timer to 12 minutes.
- When the time runs out, quick release the pressure.
- With an immersion blender, blend the soup until smooth.
- Finally, stir in the coconut milk.
- Serve hot with pumpkin seeds and additional basil if desired.
Nutrition Information:
Yield:
6 servingsAmount Per Serving: Calories: 180Total Fat: 6gCarbohydrates: 27gProtein: 4g
