5 from 1 vote
Curried Butternut Squash Soup
Instant Pot Curried Butternut Squash Soup { Video Tutorial }
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Super easy Curried Butternut squash soup that can be made in jiffy. Just cook the ingredients in your Instant Pot/ Pressure Cooker and whizz it smooth. { Vegan, GF }

Course: Soup
Cuisine: American
Servings: 3
Author: Sandhya Hariharan
Ingredients for Curried Butternut Squash Soup
  • 5 Cups Butternut Squash peeled,deseeded and cubed
  • 3/4 Cup Diced Onions
  • 1/2 Cup sliced celery
  • 3/4 Cup Carrots
  • 3 Cloves Garlic
  • 1/2 - 2 Red Chilli Optional
  • 1 Sprig of Rosemary
  • 3 Tsp Curry Powder
  • 1 1/2 Tsp Salt
  • Pepper to taste
  • 1 Cup Apple Juice
  • 1 Cup Vegetable Stock
  • 1 Cup Coconut milk
  • Thyme
  • Pumpkin Seeds
  1. Dump the first 12 ingredients in the Instant pot.
  2. Set to high pressure for 10 minutes. IP kicks offs automatically to Keep Warm function. After 5 minutes, Naturally release the pressure.
  3. Remove the rosemary stalk.
  4. Add coconut milk and use a stick blender and blend smooth. Taste and add more seasoning to suit your palette.
  5. Ladle the soup straight into bowls, garnish with thyme and pumpkin seeds and serve this warming Instant Pot Curried Butternut Squash Soup with toasted bread.
Recipe Notes

Addition of chilli gives the heat to the soup. But if you do not like it spicy, do not add it. Chilli balances the sweetness coming from butternut squash.

If you do not have apple juice, add granny smith apples and increase the stock by 1 cup.