Instant Pot Vegan Curried Butternut Squash Soup

It can be challenging to eat healthy meals when the temperature drops. I’ve reached a point where I just want to curl up in a warm blanket and eat comforting foods until Spring arrives. Luckily, this Instant Pot Vegan Curried Butternut Squash Soup is the best of both worlds. It’s warm, comforting, and healthy!

instant-pot-butternut-soup

What I love about making soup in the Instant Pot is that you can cook everything in just one pot. No extra dirty dishes to clean! Unlike many slow cookers, the Instant Pot has a sauté setting, so you can first sauté aromatic ingredients, such as onion or garlic, to bring out a caramelized flavor before adding in the rest of the ingredients and sealing the lid. This makes SUCH a difference in flavor. (Trust me, I tested a lot of slow cooker and pressure cooker methods while working on my next cookbook, No Excuses Detox.)

While the Instant Pot is known for being a huge time-saver, steaming veggies in a mere 3 minutes and cooking rice or chicken in only 12 minutes, I wouldn’t say it’s a significant time saver when it comes to soups. They still take about 30 minutes in an Instant Pot, after it comes to pressure, which I assume is due to their sheer volume of ingredients and liquid. However, it’s still convenient to press a button and walk away to do other things! You can even run errands out of the house, since your stove isn’t on. The Instant Pot will automatically keep your food warm after it’s done cooking, too, so you don’t have to time things perfectly like you might for a stove-top meal.

That’s why I gave one of my favorite winter soups, this Curried Butternut Squash Soup, an Instant Pot “makeover.” It’s so convenient to throw the ingredients in the pot, press a button, and forget about it until the timer goes off. Blended with a bit of coconut milk, this soup is slightly sweet and slightly spicy, and you can serve it with any toppings you like to add another layer of contrasting textures and flavors. I hope you’ll enjoy it!

 

best-butternut-soup

5.0 from 1 reviews
Instant Pot Vegan Curried Butternut Squash Soup
Author: 
Serves: 4-6
 
A creamy vegan soup that's slightly sweet and spicy. Perfect for winter!
Ingredients
Soup
  • 1 teaspoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 (3 pound) butternut squash, peeled and cut into 1-inch cubes (or use frozen)
  • 1½ teaspoons fine sea salt
  • 3 cups water
  • ½ cup coconut milk (coconut cream is fine, too)
Optional Toppings:
  • Hulled pumpkin seeds
  • Dried cranberries
Instructions
  1. Hit the "sauté" button on the Instant Pot. Add in the olive oil and onion, and sauté until tender, about 8 minutes. Add in the garlic and curry powder sauté just until fragrant, about one more minute.
  2. Turn the Instant Pot off for a moment, then add the butternut squash, salt, and water into the pot. Cover with the lid and be sure to seal the top for pressure cooking. Select the "soup" setting, and let the soup cook at high pressure for 30 minutes.
  3. When the soup is done, I like to wait 10 minutes before releasing the pressure, but I don't think that's necessary if you're in a hurry-- feel free to use the "quick release" method by turning the valve on the lid from sealing to venting. Whichever method you use, just be sure that the pressure is totally released before attempting to remove the lid. It releases very easily when the pressure is removed.
  4. Use an immersion blender to puree the soup directly in the pot, or transfer the cooked soup to a blender or food processor to blend until smooth. If using a blender, be sure to lightly cover the vent in your blender lid with a dish towel, to help the pressure from the steam release without splattering. (The pressure from hot liquids can blow the lid off your blender otherwise, and cause burns.)
  5. Return the blended soup to the pot and stir in the coconut milk. (You can use coconut cream, if you don't mind a slightly creamier soup.) Adjust any seasoning to taste at this point, I usually add a touch more salt, and serve warm. Top with hulled pumpkin seeds and dried cranberries, if desired.
  6. Leftovers can be stored in an airtight container for up to a week in the fridge.

butternut-soup-recipeNote: As always, please leave a comment below if you try any substitutions with this recipe. I’ve made it with almond milk instead of coconut milk, and the results are fine– just not quite as creamy.

healthy-butternut-soup-recipe

Like most soups, I think the leftovers of this Instant Pot Vegan Curried Butternut Squash Soup taste even better the next day, thanks to the flavors mingling overnight. I imagine you could even use it as a “curry sauce” over an assortment of tender vegetables for an entirely different meal in the future. I hope you’ll enjoy it!

Reader Feedback: What’s your favorite winter soup? Any other Instant Pot “makeover” requests? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

9 thoughts on “Instant Pot Vegan Curried Butternut Squash Soup

  1. Kathryn

    Woohoo, love the idea of the Instant Pot makeover! I just got my IP about a month ago and I’ve officially drunk the Kool-Aid 😉

    Reply
  2. samantha

    I am LOVING the instant pot recipes! I just got one for Christmas and am still figuring out how best to use it, so this is super helpful and looks delicious!

    I am intrigued by the yogurt setting… and wondering if I could somehow make a vegan coconut yogurt or something.. hmmmm…

    Thanks Megan!

    Reply
  3. Jenny

    I also like to add fresh ginger and a lil maple syrup, orange juice or pineapple juice when I want it a little sweeter. If I’m wanting more savory option I add whatever grilled veggies or greens I have leftover from night before.

    Reply

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