This creamy Instant Pot Curry Butternut Squash Soup is a hearty, healthy comfort food soup that only takes 10 minutes to make in your pressure cooker!! Slow cooker and stove-top directions included. It’s naturally low-calorie, gluten free, Vegan and is made with only 6 ingredients!
I chose to make this healthy soup recipe in my pressure cooker because I was hungry and it’s the fasted way to cook butternut squash! Fast, easy and delicious! As a matter of fact, it took me longer to peel and cut the butternut squash than it took to cook it in my pressure cooker! That’s why I suggest buying it already peeled and cut if you can.
This recipe for Curry Coconut Butternut Squash soup has just the right amount of curry, although my Indian friends may disagree. You can always add more curry if you wish. It pairs well with the ginger and coconut milk too.
Disclosure: This post contains Amazon affiliate links, which means if you may a purchase, I’ll receive a small commission but, the price you pay is the same.
Immersion Blender
This recipe is so easy-to-make!! You just put most of the ingredients into the pressure cooker, set it to high pressure for 8 min, then add coconut milk and use an immersion (hand-held) blender to make it smooth and creamy!
I also love using my immersion blender to make mashed potatoes and Instant Pot Cauliflower & Bacon Soup. It’s rich, low carb deliciousness in a bowl!
High Pressure
Using high pressure in your Instant Pot makes cooking butternut squash so much faster and easier.
Here’s the pressure cooker I use and LOVE! I was hooked when I saw how fast and perfectly it cooks rice and devoted myself to learning more about how to cook with it and now I can’t live without it.
Curry Powder
What I love about using curry powder is that you can make it in the Instant Pot with the remaining ingredients, as stated below, or you can add it at the end to each bowl instead. This way, you can control the amount, if any, you want to put in.
This is especially helpful for kids or hubbies who like butternut squash soup but, don’t like or want the curry. You only need a sprinkle to give a bowl of butternut squash soup a nice curry flavor without it being too overpowering, unless you like it that way of course.
Instant Pot Curry Butternut Squash Soup
Fresh Butternut
As I mentioned above, I suggest buying cubed butternut squash, especially if you’re short on time. I know…aren’t we all? Butternut squash doesn’t cut and peel easily and if you’re inexperienced, you can easily cut yourself or worse, lose a finger or finger nail. So, be careful if it’s your first time cutting butternut squash and here’s a video to help you.
The prep time in this recipe accounts for using pre-cut and peeled butternut squash. You can find it in the produce section of the grocery store.
Nowadays, you can find the most popular produce cleaned and cut and ready to buy for your convenience but, of course, you’ll pay more.
Vegetable Broth
This recipe calls for vegetable broth, which obviously keeps it Vegetarian. The coconut milk keeps it Vegan but, you can certainly use chicken broth if that’s what you have on hand and don’t care to keep it vegetarian.
Always use a good quality broth, no matter what you do. You can taste the difference.
Heavy Cream
Same goes for the coconut milk. If you don’t have any on hand, you can add 1/2 cup of heavy cream (or half and half) but, of course that would no longer make it Vegan.
Medium Heat
It’s best to cook this recipe on medium heat so that you don’t have big splatters. Butternut squash soup will splatter and can burn you so be careful.
Olive Oil
You can add a table spoon of olive oil to this recipe if you’d like but, it isn’t necessary. I add it to my Roasted Butternut Squash Soup with Rosemary and Ginger and it’s delightful! It adds a nice flavor but, you do have enough fat in this recipe with the coconut milk. Adding some olive oil will still keep it Vegan if that’s of concern to you.
Fresh Ginger
Adding some grated fresh ginger to this recipe will make it taste wonderful too. I add fresh ginger to my Roasted Butternut Squash Soup with Rosemary and Ginger.
Therefore, if you have fresh ginger, use about one teaspoon instead of the ground ginger.
Slow Cooker Instructions
Ingredients:
- 8 cups butternut squash, peeled, cubed with seeds and flesh removed.
- 2 cups vegetable broth
- 1 small onion, cut in half
- 1/2 tsp ground curry
- 1 tsp ground ginger
- 2/3 cups coconut milk (shake can well before opening)
- 1/2 tsp of salt or to taste
- black pepper to taste
Instructions:
- Then, add all ingredients, except the coconut milk to the slow cooker. Cover and cook on high for 4-6 hours or until the butternut squash is tender.
- Then, when butternut squash is tender, add coconut milk.
- Last, using a hand-held blender (or put into a stand-up blender) blend until smooth.
Stovetop Instructions
See ingredient list above.
Instructions:
- First, in a Dutch oven or large pot, on high heat, add the 4 cups (double that of the other cooking methods) of vegetable broth, butternut squash and onion. Cover and cook for 30 minutes or until the butternut squash and onion is tender.
- Then, remove the water from the pot and add coconut milk, curry, ginger, salt and pepper to taste.
- Last, using a hand-held blender (or put into a stand-up blender) blend until smooth.
Pick your preferred cooking method and get the ingredients you need to make this creamy comfort food soup. It’s a yummy fall soup that’ll warm you up on those cold days.
Instant Pot Curry Butternut Squash Soup Substitutions
- Use chicken broth instead of vegetable broth. NOTE: It will no longer be Vegan.
- Use 2 tsp freshly grated ginger instead of powdered ginger.
- Use 1/2 cup of heavy cream (or half and half) instead of coconut milk. NOTE: It will no longer be Vegan.
You’re going to love this creamy, hearty Curry Butternut Squash Soup with Coconut Milk recipe! It’s so easy-to-make and a yummy comfort food soup to warm you up.
You may also like:
Roasted Butternut Squash Soup with Rosemary and Ginger
See more INSTANT POT RECIPES!
Instant Pot Curry Butternut Squash Soup
Equipment
- Instant Pot
Ingredients
- 8 cups butternut squash peeled, cubed with seeds/flesh removed
- 2 cups vegetable broth
- 1 small onion cut in half
- 1/2 tsp ground curry
- 1 tsp ground ginger
- 2/3 cup coconut milk shake can well before opening
- 1/2 tsp salt or more to taste
- black pepper to taste
Instructions
- First, add to pressure cooker: cubed butternut squash, vegetable broth, onion, curry, ginger, salt, pepper. Set to high pressure for 8 minutes. You may manually release when finished. Be careful when opening lid.
- Next, add coconut milk to the cooked butternut squash.
- Then, using a hand-held blender (or place in a stand-up blender) blend until smooth.
Notes
Nutrition
This post was updated on January 3, 2023.
