This creamy Curry Butternut Squash Soup Coconut Milk 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 and Vegan.
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.
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. It makes cooking dinner so much easier and faster!!
Curry Butternut Squash Soup Coconut Milk
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.
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!
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.
Stove Top 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.
Substitutions
- Use chicken broth instead of vegetable broth
- Use 2 tsp freshly grated ginger instead of powdered ginger.
- Use heavy cream (or half and half) instead of coconut milk.
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
I took this recipe to Weekend Potluck.
Curry Coconut Butternut Squash Soup
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.
