Amazing Curried Butternut Squash Soup (Vegan)

This vegan creamy Curried Butternut Squash Soup is made with ginger, coconut milk, and cooked in the Instant Pot to get comfort food in 20 min or less! 

Curried Butternut Squash Soup

Now that winter is here, soups are the best comfort food that will warm you up from the inside. This Curried Butternut Squash Soup is creamy, smooth, and full of flavor. I top it with spiced squash seeds that will give it a nice finishing crunch with every bite.

I used an Instant Pot to quicken the cooking process. If you don’t own one, you can certainly use a saucepan on a burner.

The curry and coconut milk make the flavor of this dish stand out. It’s the contrast between the textures and spices that I love.

Make a double batch and simply leave it in the fridge and heating it up at night during the week. That’s what we did and when my husband came home from work and I wasn’t there, he had dinner waiting for him without much effort.

If you don’t want to roast the seeds of the squash, you can sprinkle some almonds, walnuts, or even peanuts to give it that salty crunch. Also, this recipe works with any type of squash, except the spaghetti kind.

To make it a one pot meal, I used my trusty immersion blender right inside the instant pot. You can also use a regular blender, just keep in mind to not overfill it and to be careful when blending hot liquids. I’ve had some pretty bad accidents in the past, that’s why I always stick with my immersion.

I hope you can try this delicious Curried Butternut Squash Soup at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Print Recipe

3.50 from 26 votes

Curried Butternut Squash Soup

This vegan creamy Curried Butternut Squash Soup is made with ginger, coconut milk, and cooked in the Instant Pot to get comfort food in 20 min or less! 

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Soup

Servings: 6

Calories: 378kcal

Author: Tiffany Bendayan

Ingredients

For Soup

• 1 Butternut Squash peeled and cubed
• 1 large Onion chopped
• 2 cloves Garlic chopped
• 1 teaspoon fresh ginger minced
• 2 teaspoons curry powder
• 2 teaspoons olive oil
• 14.5 oz can of coconut milk
• 4 cups vegetable stock
• Salt + Pepper to taste

For roasted seeds

• 1 cup squash seeds washed
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt + Pepper to taste

US Customary - Metric

Instructions

For Soup

• Press the "saute" button on the instant pot and add the olive oil
  
• Saute the onions until softened. Add the garlic, ginger, salt, pepper, and curry powder. Stir with a wooden spoon for 1-2 minutes
• Add the butternut squash cubes and let them saute for 2 minutes
• Pour in the coconut milk and vegetable stock
• Cover the lid of the instant pot and cook on high pressure for 12 minutes (MHP 11 MIN)
  
• When the instant pot beeps, let it cool for 5 minutes before releasing the pressure (NPR 5 MIN)
• Using an immersion blender, blend the soup until creamy. You may also use a regular blender (remember to blend in batches to avoid burns)
• Check the seasoning and add more salt and pepper if needed.

For Seeds

• Preheat oven to 350 degrees F
• In a bowl, mix all the ingredients together
• Line a sheet pan with aluminum foil
• Spread the seeds on the sheet pan
• Bake for approximately 20 minutes or until crispy
• Top the soup with seeds and enjoy!

Notes

This soup can be made on the stove top. Simply follow instructions 1 through 5 in a saucepan and cook for 20-25 minutes or until the squash cubes are fork tender. Then blend. 

Nutrition

Calories: 378kcal | Carbohydrates: 23g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Sodium: 642mg | Potassium: 643mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13620IU | Vitamin C: 29.1mg | Calcium: 86mg | Iron: 3.6mg

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