This easy Instant Pot butternut squash soup is loaded with the savory sweetness of butternut squash, the creaminess of coconut milk, and the soul-warming flavors of curry and cumin. You're going to love it!
2½poundsbutternut squash,pealed, seeded, and cubed
1½tablespoonscurry powder
1teaspoonground cumin
½teaspoonground turmeric
½teaspoonground black pepper
15ouncescanned coconut milk
1cupvegetable broth or water
¼cuptoasted 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.