Whoever had the original thought to marry butternut squash, curry and coconut is my culinary hero. I love the combination so much that I decided to create a quick coconut curry butternut squash soup recipe which shockingly turned out so, so good!
I love this recipe because it tastes amazing, the ingredient list is pretty simple (I got everything at Trader Joe’s) and because I made the whole thing in my Instant Pot. My kitchen is tiny so it was nice to be able to make this whole thing on my dining room table.
Quick Coconut Curry Butternut Squash Soup (Made with an Instant Pot)
If you are a fan of curry and coconut, you’ll love this butternut squash soup. I’m naughty and use a whole can of coconut cream in this recipe. It’s so good. You’re welcome.
With the Instant Pot, this recipe comes together quickly. Only 13 minutes to soften the butternut squash in the Instant Pot! Yes, you could make this recipe the old fashioned way. But why? The Instant Pot is amazing and worth every penny.
If you’re a curry snob, you probably won’t like this recipe because I use Trader Joe’s curry powder. But I just like to keep things simple and hey, it tastes good to me. If you’ve turned your nose up at my choice of seasonings, feel free to substitute as needed. 😉
Another reason I like this coconut curry butternut squash soup is because it’s gluten and dairy free. It could even be vegan if you substituted a vegetable broth for the chicken broth.
Coconut Curry Butternut Squash Soup Ingredients
This post is sponsored by Trader Joe’s. Haha just kidding, I just got everything at TJs. Honestly, you can get most everything in any grocery store, but I’m a big fan of Trader Joe’s organic coconut cream. Look at the ingredient list! LOVE. IT. Simply organic coconut and water.
- Butternut Squash
- Large Yellow Onion
- Coconut Oil
- Chicken Broth
- Curry Powder
- Coconut Cream
- Salt and Pepper
Directions for Coconut Curry Butternut Squash Soup
Slice the ends off each butternut squash and cut in half.
Aren’t these beautiful? I love the orange color.
Next, remove the seeds from the squash. I used a grapefruit spoon and it worked fabulously.
After the seeds are removed slice the squash in pieces so that they will fit in the Instant Pot.
Pour one cup of water in the Instant Pot and then place the steam rack on top. Then pile squash in the pot. (The reason I add the water first is so that the water doesn’t accidentally pool in the squash. If that happens the Instant Pot won’t steam correctly. Make sure the water is in the bottom of the pot.)
It should look something like this. Make sure the squash doesn’t go higher than the max fill line.
Place the lid on the Instant Pot and press the manual pressure button and adjust it to 13 minutes.
Make sure the pressure valve is sealed. If you don’t do this, it’s not a big deal. Just seal it off asap so the Instant Pot will do it’s thing!
While the squash is cooking, dice your onion and mince your garlic.
Once the squash is cooked, release the pressure value to let the steam out. Remove the cooked squash from the Instant Pot in order to cool and pour out any water.
Press the “sauté” button and while it’s heating back up, put the coconut oil in the pot.
Once the coconut oil is melted, sauté the garlic and the onions until they’re golden.
It’s starting to smell good!
Once the onions and garlic are done, pour the chicken broth in the pot.
Next add the cooked butternut squash making sure to scoop the squash out of its peel. Nobody wants to eat squash peel soup!
Add the curry and coconut cream. Salt and pepper to taste. Stir to mix ingredients. If it’s not already (the sauté function is a beast!), bring soup to a boil. Once it boils unplug the instant pot to allow it to begin cooling.
Once it’s cooled down a bit, use an immersion blender for around three minutes to blend the soup into a creamy, smooth texture. A blender would work too, but the immersion blender makes it so, so simple. I like simple.
You’re done! You can eat it immediately or once it’s done cooling you can save it for later in a mason jar. I put a few jars in the fridge for this week and a few in the freezer for this month. Success!
Coconut Curry Butternut Squash Soup Recipe
This coconut curry butternut squash soup is a family favorite because it is full of flavor, nutrient dense, and made quickly with simple ingredients. It’s the perfect soup for an indoor, cozy evening.
This coconut curry butternut squash can be kept in the fridge for up to a week or frozen for 2-3 months.
2 small butternut squash, softened
2 TBS coconut oil
3 cloves of garlic, minced
1 large yellow onion, diced
1 32 oz carton of chicken broth
2 TBS curry powder (more or less to taste)
1 can of coconut cream
salt and pepper
Cut butternut squash in half and scrape out the seeds. Cut the squash in pieces so it will fit easily in the Instant Pot. Put 1 cup of water in the instant pot, place the steam rack in the bottom of the instant pot and place all the squash on top making sure not to fill past the max fill line. On manual pressure, cook the squash for 13 minutes. While the squash is in the Instant Pot, dice the onion and mince the garlic.
When the squash is done, release the pressure valve to let the steam out and open up the Instant Pot. Remove the squash from the pot and let it cool. While the squash is cooling, press “sauté” on the Instant Pot to get it hot again. Sauté garlic and onion with the coconut oil until the onion is slightly golden.
Add carton of chicken broth to the Instant Pot. With a spoon scoop butternut squash out of its skin and place into the pot. Add curry powder, coconut cream, salt and pepper.
Bring to a boil and then turn off the Instant Pot completely. With an immersion blender, blend for around 3 minutes or until the soup is a smooth consistency.
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