Curried Butternut Squash Soup (Instant Pot)

Prep Time: 10–15 minutes
Cook Time: 35 minutes (including pressure and release)
Total Time: 45-50 minutes
Serves: 4 - 6

This creamy Curried Butternut Squash Soup is a cozy, flavorful dish that comes together easily in the Instant Pot. Sweet squash, aromatic curry, and velvety coconut milk blend into a perfectly smooth soup with a gentle warmth and hint of spice. Ready in about 40 minutes, it’s a nourishing bowl of comfort—delicious on its own or topped with a swirl of coconut milk and fresh herbs.

Ingredients

• 2 Tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, chopped

• 1 Tbsp curry powder

• 3 lbs diced butternut squash

• 2 tsps kosher salt

• 3 cups vegetable broth

• 1 cup coconut milk (plus more for serving)

• Cilantro or Parsley (optional)

• Pumpkin Seeds (optional)

Directions:

1. Sauté Aromatics
   Turn the Instant Pot to Sauté mode and heat olive oil. Add the chopped onion and cook until tender, about 6-7 minutes. Stir in garlic and curry powder; cook for 1 minute until fragrant.

2. Pressure Cook
   Add butternut squash, salt, and vegetable broth. Secure the lid and set the steam release to Sealing.
   Cook on High Pressure for 15 minutes.
   When finished, allow a 10-minute natural release, then carefully quick-release any remaining pressure.

3. Blend the Coconut Milk
   Pour the coconut milk into a blender and blend until smooth. Set aside.

4. Puree the Soup
   Working in batches, carefully transfer the cooked squash mixture to a blender. Remove the center lid insert and cover lightly with a kitchen towel.
   Blend each batch for about 30 seconds, until smooth.

5. Combine & Serve
   Return the blended soup to the Instant Pot and stir in 1 cup of coconut milk. Warm gently if needed.
   Serve with a swirl of extra coconut milk and garnish with fresh cilantro or parsley and pumpkins seeds if desired.