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!

Course Soup

Prep Time 5

Cook Time 15

Total Time 20

Servings

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