This curried butternut soup is an irresistibly delicious warm and savory bowl of comfort food goodness. Use fresh or frozen veggies for this quick and easy meal – dump everything in the Instant Pot and go!
Have you ever made a pot of soup and secretly wished the family wouldn’t like it so you could eat it all yourself?
That happened to me when I made Instant Pot Zuppa Toscana, and it happened again when I made this Instant Pot curried butternut squash soup.
This vegan butternut squash soup is so yummy, I have it on my regular soup rotation and I sometimes make one pot just for me!
INSTANT POT CURRIED BUTTERNUT SOUP
I have to confess that my husband isn’t a fan of pureed soups. He’d much rather have Minestrone Soup, Slow Cooker Mexican Potato Soup, or Homemade Ramen instead.
But me? I LOVE pureed soups!
- They’re less work. No need to worry about even cutting since you’re blending everything in the end).
- You can make them super pretty. All the decorating with cream on top? LOVE! Plus, you can sprinkle a variety of toppings on a pureed soup for a delicious savory treat.
- They’re less fussy. You can overcook the vegetables all you want – it only helps your case!
- Adapt them to what you have. Frozen or fresh vegetables all work the same!
This curried butternut soup recipe is REALLY fast – just dump it all in the Instant Pot and walk away. 20 minutes later, dinner is done!
BUTTERNUT AND COCONUT MILK SOUP INGREDIENTS
The list of ingredients for this butternut and coconut milk soup is crazy short:
- Cubed butternut squash. You can also use kabocha squash or acorn squash – any winter squash will work.
- Cauliflower. Fresh or frozen cauliflower florets work here, or use some of your frozen cauliflower rice in a pinch!
- Onion + garlic. For flavor. You don’t even have to sauté them first!
- Seasonings: Yellow curry powder + salt + thyme
- Water. To help the Instant Pot pressurize and for a soupy consistency. You can also use vegetable broth, although it will change the flavor slightly.
- Coconut milk. Use the full fat coconut milk in the can. You can use the more liquidy part for this recipe and use the coconut cream at the top of the can for No Bake Blueberry Coconut Cream Pie.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
HOW TO MAKE BUTTERNUT SQUASH CURRIED SOUP
You won’t believe how easy it is to make this butternut squash curried soup in the Instant Pot!
Step 1. Add all ingredients except the coconut milk to the Instant Pot.
Step 2. Set the pressure to high, set the timer for 15 minutes, and walk away! When the soup is done, let the pressure release naturally.
Step 3. Puree the soup with an immersion blender and stir in the coconut milk. Alternatively, you can CAREFULLY puree the soup in a blender in small batches.
Step 4: Ladle the soup into bowls and top with any desired toppings: pumpkin seeds (pepitas), sunflower seeds, diced bacon, chopped fresh cilantro, or red onion. Add a touch of pepper if you desire.
Notice how we’re NOT sautéing anything first. This soup is so flavorful, there’s no need to do anything special!
Just dump it all in the Instant Pot (minus the coconut milk) and let it cook!
BUTTERNUT SQUASH AND COCONUT MILK SOUP RECIPE TIPS
- Store leftover butternut squash and coconut milk soup in an airtight container in the fridge for up to 5 days.
- Instant Pot butternut squash curry also freezes well! Pour into resealable bags and lay them flat to freeze to take up less space or freeze your soup in jars (here’s how to do that without the jars breaking). Thaw in the refrigerator before reheating.
- Curried butternut soup works well even with substitutions.
- Use sweet potatoes instead of butternut squash, or switch it out with a different winter squash, like kabocha, acorn, or delicata.
- Not a fan of cauliflower? Add more squash, or try potatoes, mushrooms, or parsnips. Each will add a unique flavor to your butternut and coconut milk soup.
- You can use cream instead of coconut milk if you don’t need the soup to be dairy-free.
- Try broth instead of water – both chicken broth and vegetable broth will work.
- Want slow cooker curried butternut soup? Add everything except the coconut milk to your slow cooker and cook on low for 6-8 hours. Blend with an immersion blender, then stir in the coconut milk.
WHAT TO SERVE WITH CURRIED BUTTERNUT SOUP
Curried butternut squash soup recipe is such an easy dish to make. I like to pair it with a yummy side of bread and a salad. And of course, you can’t forget the toppings for the soup itself!
Topping suggestions:
- Pumpkin seeds (pepitas)
- Sunflower seeds
- Diced bacon
- Red onions
- Feta cheese
- Cilantro
- A drizzle of Greek yogurt
- Fresh ginger
Pair the butternut squash curried soup with these for a delicious meal:
You could also serve this soup over a scoop of Instant Pot White Rice or with naan or flatbread.
BUTTERNUT COCONUT MILK SOUP FAQS
Can you substitute kabocha squash in the butternut coconut milk soup?
Yes! You can substitute any winter squash for butternut squash for delicious squash soup recipes.
Can you use frozen butternut squash?
Yes! In fact, the whole reason I wanted to make this soup was that I had frozen butternut squash in the freezer I wanted to use up!
Can you use frozen cauliflower?
Yes! Just like the butternut squash, the cauliflower can be frozen too. Heck, the onions and garlic can be frozen as well!
Can you make coconut curry butternut squash soup on the stovetop?
You can, but it’s a more involved process. To make it on the stovetop, sauté the onions and garlic in a Tablespoon of olive oil. Add the remaining ingredients, except the coconut milk, and simmer until the squash and cauliflower are tender and cooked through, about 20 minutes. Puree with an immersion blender and stir in the coconut milk. The Instant Pot makes this soup way easier – just dump everything in and walk away!
MORE YUMMY SOUP RECIPES
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!
Curried Butternut Squash Soup
This curried butternut soup is an irresistibly delicious warm and savory bowl of comfort food goodness. Use fresh or frozen veggies for this quick and easy meal – dump everything in the Instant Pot and go!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 Servings 1x
- Category: Soup & Salad
- Method: Instant Pot
- Cuisine: American
Instructions
- Combine the butternut squash, cauliflower florets, onion, garlic, curry powder, salt, dried thyme, and water (everything except the coconut milk) in the Instant Pot.
- Secure the lid and make sure the steam release valve is set to “sealing.”
- Select “manual” or “high pressure” and set the timer to cook for 15 minutes.
- When the soup is done, let the pressure release naturally (i.e. do nothing!). When the floating value drops, you can safely open the lid.
- Use an immersion blender to puree the soup until it’s smooth. Alternatively, you can CAREFULLY puree the soup in a blender in small batches.
- Stir in the canned coconut milk and taste, adding additional salt or thyme if desired.
- Ladle in bowls and top with desired toppings: pumpkin seeds (pepitas), sunflower seeds, diced bacon and/or red onion.
Notes
- Store leftover butternut squash and coconut milk soup in an airtight container in the fridge for up to 5 days.
- Instant Pot butternut squash curry also freezes well! Pour into resealable bags and lay them flat to freeze to take up less space or freeze your soup in jars (here’s how to do that without the jars breaking). Thaw in the refrigerator before reheating.
- Curried butternut soup works well even with substitutions.
- Use sweet potatoes instead of butternut squash, or switch out with a different winter squash, like kabocha, acorn, or delicata.
- Not a fan of cauliflower? Add more squash, or try potatoes, mushrooms, or parsnips. Each will add a unique flavor to your butternut and coconut milk soup.
- You can use cream instead of coconut milk if you don’t need the soup to be dairy-free.
- Try broth instead of water – both chicken broth and vegetable broth will work.
- Want slow cooker curried butternut soup? Add everything except the coconut milk to your slow cooker and cook on low for 6-8 hours. Blend with an immersion blender, then stir in the coconut milk.
Nutrition
- Serving Size: 1
- Calories: 218
