Curried Butternut Squash Soup, Instant Pot

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  1. 1 T avocado oil or coconut oil
  2. 2 medium shallots (thinly diced)
  3. 2 cloves garlic, minced
  4. 1 pinch each sea salt
  5. 1 pinch of black pepper
  6. 1 1/2 T curry powder
  7. 1/4 t ground cinnamon
  8. 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
  9. 2 c chicken or vegetable broth
  10. 2 T maple syrup or coconut sugar
  11. 2 t gochujang paste
  12. 1 14 oz can light coconut milk or coconut milk
  13. optional toppings: toasted pumpkin seeds and dried cranberries


  1. Press the sauté button on the Instant Pot.
  2. Add in the oil and shallots, and sauté until tender, about 3 minutes.
  3. Add in the garlic and salt, pepper, curry powder and cinnamon, and sauté just until fragrant, about one more minute.
  4. Turn the Instant Pot off for a moment, then add the butternut squash, broth, maple syrup, and gochujang paste into the pot. Stir to mix.
  5. Select the Manual or Pressure Cook button and let the soup cook at high pressure for 15 minutes.
  6. When the soup is done, wait 10 minutes before releasing the pressure.
  7. Use an immersion blender to puree the soup directly in the pot, or transfer the cooked soup to a blender or food processor to blend until smooth.
  8. Stir in the coconut milk.
  9. Garnish with pumpkin seeds and or dried cranberries.

Picture of Recipe

Curried Butternut Squash Soup, Instant Pot - Picture of Recipe
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Ethnicity/Origin: Indian
Key Ingredient: Curry,Butternut Squash
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Instant Pot,Immersion Blender

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