Creamy Instant Pot Butternut Squash Soup

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Creamy Instant Pot Butternut Squash Soup with Coconut Milk and Curry

There’s nothing quite like a bowl of warm, creamy soup on a chilly day — and this Instant Pot Butternut Squash Soup is pure comfort in a bowl. It’s velvety smooth, lightly spiced, and naturally sweetened by roasted squash. The addition of coconut milk and aromatic curry spices transforms this simple vegetable soup into something truly special.

This cozy, nourishing soup comes together effortlessly in your Instant Pot — perfect for busy weeknights or relaxed weekends. Serve it with warm bread, a crisp salad, or a simple side of rice for a complete meal that’s both healthy and satisfying.

Why You’ll Love This Soup

  • Quick and easy: Everything cooks right in the Instant Pot — no need for roasting or babysitting the stove.
  • Smooth and creamy texture: Coconut milk gives this soup a luxurious creaminess without dairy.
  • Full of flavor: Curry powder, cumin, and turmeric bring warmth and depth that perfectly complement the natural sweetness of butternut squash.
  • Healthy and comforting: Packed with vitamins A and C, fiber, and antioxidants — this is comfort food you can feel good about.

Ingredients

  • 1 tablespoon olive oil
  • 2 shallots, finely diced (or substitute 1 small red onion)
  • 1½ teaspoons salt, or to taste
  • 2 cloves garlic, minced
  • 2½ pounds butternut squash, peeled, seeded, and cubed into 1-inch pieces
  • 1½ tablespoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 can (15 ounces) coconut milk, full-fat for best creaminess
  • 1 cup vegetable broth (or water, if preferred)
  • ¼ cup toasted pepitas (pumpkin seeds), for garnish
  • Fresh cilantro, for garnish (optional)

Step-by-Step Instructions

1. Sauté the aromatics

Turn your Instant Pot to Sauté mode and heat the olive oil. Add the diced shallots and sprinkle with salt. Cook for 2–3 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for another 15 seconds until fragrant.

2. Add the squash and spices

Add the cubed butternut squash to the pot along with curry powder, cumin, turmeric, and black pepper. Stir to coat the squash evenly with the spices, releasing their aroma.

3. Add liquids

Pour in the coconut milk and vegetable broth. Stir well, making sure all the squash pieces are submerged. Turn off the Sauté function.

4. Pressure cook

Secure the lid and set the valve to the Sealing position. Cook on High Pressure for 8 minutes. Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then carefully switch to Quick Release to let out any remaining steam.

5. Blend until creamy

Open the lid and let the soup cool slightly. Use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender. Blend until completely smooth and creamy. If you prefer a thinner texture, add a little extra broth. For a richer flavor, stir in more coconut milk.

6. Taste and adjust

Taste the soup and adjust seasoning with extra salt or black pepper if needed.

7. Serve and garnish

Ladle the soup into bowls. Top each with a sprinkle of toasted pepitas and a few fresh cilantro leaves. Serve warm and enjoy!

Expert Tips for the Perfect Soup

  • Cut the squash evenly: Try to keep your butternut squash cubes about the same size to ensure even cooking.
  • Don’t overload your blender: If using a countertop blender, blend in batches to avoid overflow.
  • Make it your own: Not a fan of curry? Replace it with smoked paprika, sage, or thyme for a more traditional flavor.
  • Adjust consistency: Add a splash of broth for a lighter soup or a touch more coconut milk for extra creaminess.
  • Add a hint of sweetness: For a naturally sweeter taste, add a small chopped apple or carrot before cooking.

Serving Suggestions

This butternut squash soup pairs wonderfully with:

  • Crusty bread or naan: Perfect for soaking up every last drop.
  • Green salads: Try a simple mixed greens salad or a Greek salad for balance.
  • Grain bowls or rice: Pour the soup over cooked rice, quinoa, or couscous for a heartier meal.
  • Toppings: Add toasted seeds, a drizzle of olive oil, or a swirl of coconut cream for a beautiful finish.

Storing & Reheating

  • To store: Let the soup cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
  • To freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • To reheat: Warm gently in a pot over medium-low heat, stirring occasionally. You can also reheat in the microwave in short intervals.

Nutrition (per serving)

Calories: 318 | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Fiber: 7g | Vitamin A: 20,111 IU | Vitamin C: 43mg | Iron: 4mg

Final Thoughts

This Instant Pot Butternut Squash Soup is the perfect mix of convenience and flavor. Whether you’re meal prepping for the week or looking for a quick, comforting dinner, this creamy coconut curry soup will become a staple in your kitchen. It’s healthy, flavorful, and comes together in under an hour — a true weeknight win.

 

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