Hearty, flavorful, and delicious curried butternut squash soup is perfect for a cold and chilly night. Made with warm spices, this soup is light on the stomach and comes together in less than 30 minutes.
Why you will love this recipe?
- Creamy, delicious, and flavorful: Curried butternut squash soup is known for its creamy texture that's achieved without heavy cream.
- Made with warm spices: This soup is seasoned with a blend of warm spices, which adds depth and complexity to the flavor.
- Perfect for chilly weather: It's an ideal choice for chilly weather with the comforting nature of the soup.
Butternut squash: Wash, peel, and cut them into cubes.
Spices: I use ground turmeric, ground coriander, garam masala, and chili powder.
Garnish: I make curry leaves tempered in oil to garnish the soup. I also top the soup with roasted pumpkin seeds. They are optional and can be skipped.
See the recipe card for full information on ingredients and quantities.
How to make butternut squash soup in
Step 1: Heat coconut oil (or olive oil). Add onion, ginger, and garlic. Saute for 4-5 minutes (images 1 and 2).
Step 2: Add the butternut squash cubes, spices (ground coriander, garam masala, ground turmeric, and chili powder), and salt. Mix well and saute for 2-3 minutes (image 3).
Step 3: Add the vegetable broth or stock. Mix well and deglaze the pot (image 4).
Step 4: Secure the IP lid and set the
Step 5: Once the
Step 6: Set the
Step 7: Dry roast the pumpkin seeds until they are crispy. Set them aside (image 9).
Step 8: In a small pan, heat one teaspoon of oil and add mustard seeds. Once they splutter, add the curry leaves. Saute for 10 seconds and turn off the heat (image 10).
Step 9: Cancel the saute mode and add the prepared curry leaves oil to this delicious soup. Mix well (images 11 and 12).
Butternut squash can be substituted with sugar pumpkin in this recipe. For the best-tasting soup, try this cumin-flavored roasted pumpkin instead of plain pumpkin.
I am making a curry leaves oil garnish to add extra flavor to the soup. This is optional and can be skipped.
I am using coconut milk in this vegan butternut squash soup recipe. You can replace it with evaporated milk or use any dairy-free milk.
What to serve with butternut squash curry soup?
Grilled cheese sandwich: A classic grilled cheese sandwich with gooey melted cheese and crispy bread can be a delightful addition.
Yes, you can substitute pumpkin for butternut squash in this recipe. Pumpkin offers a similar sweet and earthy flavor profile and will work well with the spices. Sugar pumpkin and kabocha pumpkins work well for this recipe. These varieties tend to have a sweet and creamy flesh that works well in soups and will complement the curry spices nicely.
To store curried butternut squash soup, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate the soup for up to 5 days or freeze it for longer-term storage. It can also be frozen for up to 3 months.
Yes, this soup is naturally gluten-free.
Yes, this curry butternut squash soup is great for meal prep. After preparing the soup, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 5 days. When ready to serve, gently reheat the soup on the stovetop over low to medium heat, stirring occasionally, and adjust the consistency with a splash of broth or cream if needed.
Do the initial sauteing of aromatics in a
Instant Pot Soup Recipes
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Curried Butternut Squash Soup in Instant Pot
Make the soup:
- Peel the butternut squash and cut them into cubes.
- Set the Instant Pot in saute mode and add oil.
- Add onion, ginger, and garlic. Saute for 4-5 minutes.
- Add the butternut squash cubes, spices (ground coriander, garam masala, ground turmeric, and chili powder), and salt. Mix well and saute for 2-3 minutes.
- Add the vegetable stock. Mix well and deglaze the pot.
- Secure the IP lid and set the Instant Pot to pressure cook mode for 6 minutes.
- Once the Instant Pot beeps, do a quick release of the pressure.
- Open the lid and blend the soup using an immersion blender.
- Set the Instant Pot on saute mode and stir in the coconut milk. Adjust the consistency by adding some water if needed.
- Let it simmer for 1-2 minutes.
Make the garnish (optional):
- Dry roast the pumpkin seeds until they are crispy. Set them aside.
- In a small pan, heat one teaspoon of oil and add mustard seeds.
- Once they splutter, add the curry leaves. Saute for 10 seconds and turn off the heat.
Finish and serve:
- Cancel the saute mode and turn off the Instant Pot.
- Garnish with roasted pumpkin seeds and the prepared curry leaves oil.
- Serve hot with crusty bread of your choice.
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