This Instant Pot butternut squash soup is rich, smooth, and loaded with flavor. From the savory sweetness of the butternut squash to the creamy coconut milk to the soul-warming flavors of curry, cumin, and turmeric, you won’t be able to get enough of this bowl of comfort.
I have been searching for the perfect, easy butternut squash soup recipe for years and, I tell ya, this is it. Smooth and creamy and loaded with warming spices, this coconut curry soup is one you can’t pass up. A savory-sweet base of butternut squash, shallots, and garlic is taken to the next level with the addition of warming curry powder, cumin, turmeric, and creamy, ever-so-slightly-sweet coconut milk. Everything is cooked in an instant pot, making for minimal babysitting, and thrown in a blender to be pureed until perfectly smooth. Dip a warm piece of Naan Bread in and you’re taste buds will be celebrating for hours.
Why You’ll Love This Instant Pot Butternut Squash Soup
I have been raving to all of my friends about how incredible this soup is. Here are just a few reasons why I love it and why you have to try it ASAP.
- Minimal effort. All you have to do is cube up a butternut squash, saute some aromatics, and load everything into an instant pot. This is the perfect beginner recipe for anyone looking to dip their toes into the world of Instant Pot cooking.
- Creamy texture. The coconut milk in this masterpiece adds a lovely creaminess to the soup.
- Ideal curry flavor. I love the soul-warming flavor of curry, and this soup certainly delivers. The flavors are softened by creamy coconut milk and sweetened by the natural sugars in the squash.
What You’ll Need
Buckle up and head on over to the grocery store. Here’s what you’ll need to make squash soup. You’ll find precise measurements in the recipe card below.
- Olive oil – Butter would also work well.
- Shallots – You could use a red onion instead.
- Salt
- Garlic
- Butternut squash – Peel, seed, and cube the butternut squash into 1-inch pieces. You can often find pre-cubed butternut squash at the store.
- Seasoning – Curry powder, cumin, turmeric, and ground black pepper.
- Canned coconut milk – I like using full-fat coconut milk. If you’re not a coconut person, use a little extra vegetable broth and add a bit of heavy cream to the blender.
- Vegetable broth – You can use water here instead.
- Toasted pepitas – The pepitas are optional, but I love the crunch they add to the finished product.
How to Cut Butternut Squash
Before you load your butternut squash into the Instant Pot, you must first peel it and cut it. I like using a vegetable peeler to peel the squash, but a small, sharp knife will also work. After you have removed the skin from the squash, cut it in half vertically and use a spoon to remove the seeds. Cut the peeled and seeded squash into 1-inch cubes.
How to Make Butternut Squash Soup In The Instant Pot
- Saute the aromatics. Set the Instant Pot to saute, let it heat up, add the olive oil and then the shallots, season with salt, and cook until the shallots are translucent. Add the garlic and saute until fragrant.
- Load the Instant Pot. Stir the remaining ingredients (aside from the pepitas) into the Instant Pot.
- Cook. Seal the Instant Pot and cook on high pressure for 8 minutes, allow for a 10-minute natural release, and then release the remaining pressure manually.
- Blend. Transfer the soup to a blender and blend until smooth.
- Serve. Garnish with toasted pepitas and fresh cilantro, and serve.
Tips For Success
This recipe is pretty straightforward, but that doesn’t mean I don’t have a couple of tips and tricks that will help you reach pure perfection.
- Blend in batches (if needed). If you overload your blender, it won’t blend the soup properly so, if need be, blend your soup in batches.
- Adjust consistency. If you would like a thinner soup, feel free to add a bit more broth to the blender, a couple of tablespoons at a time. If you would like a creamier soup, blend a bit more coconut milk into the soup, a couple of tablespoons at a time.
- Experiment with seasoning. This recipe is wonderfully versatile. If you aren’t a curry person, swap the coconut milk out for some heavy cream, and swap the curry, cumin, and turmeric out for garlic powder and sage, or another herb of your choosing.
Serving Suggestions
I love dipping a piece of warm Lavash into my coconut curry butternut squash soup. Try my No Knead Skillet Olive Bread. This soup is packed with flavor but is relatively light, so if you’d like to make it a more complete meal, serve it with this Green Goddess Salad. If you’re looking for something a little more filling, try my Cobb Salad. Another fun way to serve up soup is alongside another curry-full dish such as this Vegetable Biryani Rice, my Indian Samosa Chaat, or this Sheet Pan Tandoori Chicken.
How to Store & Reheat Leftovers
- To store. Once the butternut squash soup has cooled to room temperature, seal it in an airtight container (minus the pepitas) and store it in the fridge for up to 4 days. You could also store it in the freezer for up to 3 months.
- To reheat. Allow the soup to thaw in the fridge (if applicable) before transferring it to a pot and heating it over medium-low heat until warm, stirring occasionally. Alternatively, microwave individual servings in 30-second intervals, stirring between each, until heated through.
More Instant Pot Recipes
Looking for more ways to use your incredibly convenient Instant Pot? You’ve come to the right place. Here are some of my absolute favorites.
- Instant Pot Potato Soup
- Instant Pot Short Ribs
- Instant Pot Puerto Rican Pernil
- Instant Pot Chicken Tinga
- Instant Pot Mississippi Pot Roast
- Instant Pot Coconut Chicken Curry
Instant Pot Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 2 shallots, diced
- 1½ teaspoons salt
- 2 cloves garlic, minced
- 2½ pounds butternut squash, pealed, seeded, and cubed
- 1½ tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- 15 ounces canned coconut milk
- 1 cup vegetable broth or water
- ¼ cup toasted pepitas, for garnish, optional
- fresh cilantro, for garnish, optional
Instructions
- Saute the aromatics. Set the instant pot to the saute function and add the olive oil. Stir in the shallots, season with salt, and saute until translucent. Add the garlic and saute for 15 seconds or until fragrant.
- Load the Instant Pot. Add the butternut squash, curry powder, cumin, turmeric, black pepper, coconut milk, and broth. Give everything a good stir. Turn off the saute function.
- Cook. Seal the Instant Pot with the lid and cook on high pressure for 8 minutes (it should take about 10 minutes to come to pressure). Allow the pressure to naturally release for 10 minutes before releasing it manually.
- Blend. Scoop the soup into a blender and blend until smooth. You may need to do this in batches. If you would like a thinner soup, feel free to add a bit more broth to the blender. If you would like a creamier soup, blend a bit more coconut milk into the soup.
- Serve. Serve warm, garnished with toasted pepitas and cilantro.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
