Curried Butternut Squash Soup recipe (Instant Pot / Stove top)
Curried Butternut Squash Soup is an easy-to-make, creamy and velvety soup that can be made either in an Instant Pot or on the stovetop. Suitable for vegans.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: British
Keyword: curried butternut squash soup, instant pot butternut squash soup
Servings: 4
Calories: 369kcal
Author: Sandhya Hariharan
Ingredients
Ingredients for Curried Butternut Squash Soup
1mediumButternut Squash (About 5 cups)peeled, deseeded and cubed
¾cupOnionsdiced
½cupCelerydiced
¾cupCarrots
3ClovesGarlic
½ - 2Red ChilliOptional
1Sprig of Rosemary
3tspCurry Powder
1 ½tspSalt
½tspBlack pepper
1CupApple Juice
1CupVegetable Stock
1CupCoconut milk
Garnishing
Thyme
Pumpkin Seeds
Instructions
Instant Pot Instructions:
Place the first 12 ingredients in the Instant Pot.
Cook on high pressure for 10 minutes, then release the pressure manually after 5 minutes.
Remove the rosemary stalk.
Add coconut milk and blend until smooth using a stick blender.
Season to taste and serve with a crusty bread and garnished with thyme and pumpkin seeds.
Stove Top Instructions:
Add the 12 ingredients to a large pot with enough vegetable broth to cover the vegetables.
Bring to a boil, then reduce heat and let it simmer for 30-40 minutes or until the vegetables are tender.
Remove the rosemary stalk.
Add coconut milk and blend until smooth.
Season to taste and serve with homemade dinner rolls and garnished as desired.
Video
Notes
The 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.