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curried butternut squash soup.
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5 from 153 votes

Curried Butternut Squash Soup in Instant Pot

Hearty, flavorful, and delicious curried butternut squash soup is perfect for a cold fall night. Made with warm and healing spices, this soup is light on the stomach and it comes together in less than 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 6
Calories: 164kcal
Author: Shilpa Kerur

Equipment

Ingredients

Spices:

Garnish (optional):

Instructions

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.

Video

Notes

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 here. You can replace it with evaporated milk or use any dairy-free milk.

Nutrition

Calories: 164kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 325mg | Potassium: 865mg | Fiber: 2g | Sugar: 8g | Vitamin A: 19587IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 3mg