Instant Pot Butternut Squash Soup Recipe
The best curried squash soup made in Instant pot in just 20 minutes! A perfect creamy fall soup without the cream. It's vegan, gluten free, and served best with toasted crusty bread!
- 2 lbs Butternut Squash diced
- 1 Large Carrot diced
- 1 Granny Smith Apple diced
- 1 cup Onion diced
- 5-6 Garlic Cloves
- 1 tablespoon Curry Powder
- ½ teaspoon Chili Paste or Cayenne Pepper
- ¼ teaspoon Cinnamon Powder
- 3-4 Sprigs of Thyme
- Salt and Pepper to Taste
- 2 cups Vegetable Stock
- 2 Bay Leaves
- ½ cup Coconut Milk
- Smoked Paprika
- Lime Juice (optional)
Switch on the IP and place steel insert. Add all the ingredients to the steel insert except coconut milk.
Close the lid and seal the pot. Cook on high pressure for 10 minutes.
One the cooking completes, wait for 5 minutes for natural release. Carefully, quick release the pressure by turning the valve to venting mode.
Open the pot, discard bay leaves and thyme.
Add coconut milk to the pot. Using immersion blender, puree the soup until smooth.
Check for salt and seasonings, add more if needed.
Pour into soup bowls, garnish with some fresh thyme and smoked paprika. Squeeze a dash of lime and serve hot with toasted crusty bread.
If you do not follow vegan diet, you can stir in heavy cream instead of coconut milk.
For more rich flavor, sauté onion and garlic in 1 tablespoon of butter and proceed with the rest.
Try it - a dash of lime juice and sprinkle of smoked Paprika while serving enhances the soup's flavors.
Chili paste is totally optional, you can skip it if you wish to.
Calories: 165kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 493mg | Potassium: 992mg | Fiber: 7g | Sugar: 13g | Vitamin A: 26946IU | Vitamin C: 55mg | Calcium: 140mg | Iron: 2mg