Curried Butternut Squash Pumpkin Soup
Creamy and nourishing curried butternut squash pumpkin soup made with warm flavors like fresh ginger, curry powder, and turmeric is a beautiful autumn soup. Make this easy curried butternut squash soup on the stovetop or in the Instant Pot pressure cooker.
I crave warm autumn soups ever time October and November roll around. This week I couldn’t decide between pumpkin and butternut squash soup, so I decided to use both. I find butternut squash sweeter than pumpkin, so this was a delicious combination of flavors. We had just gotten back from a weekend at the Alisal Ranch (you may know this if you follow along on Instagram). It was such a wonderful getaway, but the food was heavier than my usual, and I came back craving something really nourishing and clean.
If you’d like a heartier, higher protein soup with all of these autumnal flavors, you might want to try my Curried Pumpkin Lentil Soup from a few years back. It gets great reviews every year.
Instant Pot Curried Butternut Squash Soup
Butternut squash pumpkin soup doesn’t need many ingredients. For extra sweetness and flavor, I love to roast the squash before turning it into soup. You can try my Roasted Butternut Squash Soup if you’d like to go that route. You can also make your own Pumpkin Puree if you’re feeling ambitious.
This time, however, I simply cubed the butternut squash and tossed it into the Instant Pot with a can of pumpkin puree, onion, apple, and spices. I do recommend sauteeing the onion first for extra flavor. If you’re a regular around here, I’m sure you’ve noticed how much I’m loving my Instant Pot. I use it to make all my favorite soups: Traditional Lentil, Creamy Mushroom Lentil, Minestrone, Potato Leek, and Quinoa Chili.
If you don’t have an Instant Pot, no worries! You can make this soup on the stovetop too. You may need a bit more broth to account for evaporation on the stove, and more time.
Butternut Squash Pumpkin Soup Spices
Fresh ginger, curry powder, and turmeric add the most wonderful flavor boost while adding even more nourishment. Turmeric is thought to be a natural anti-inflammatory, while ginger has a bunch of health benefits of its own. This soup is so versatile that you could change the herbs and spices completely and instead of the warm curry flavors use sage and a pinch of nutmeg.
How to Blend Butternut Squash Soup
You can blend this soup until it’s chunky or continue until silky smooth. The easiest way to blend soups like this one is with an immersion blender that goes straight into the pot. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be sure to let the soup cool a bit before blending or the top will explode right off the blender sending hot soup everywhere. I also keep the lid cracked a little so steam can escape and cover the whole thing with a towel.
Curried Butternut Squash Pumpkin Soup Garnishes
This soup doesn’t need anything added on top. If you’d like to make it extra beautiful to serve to guests, or just for yourself, try adding one or all of these:
- fresh parsley
- roasted pepitas
- swirls of coconut milk or cream
- cashew cream (there’s a recipe in my broccoli soup recipe)
- pomegranate arils
- diced apple
Curried Butternut Squash Pumpkin Soup is easy enough for a busy weeknight, but special enough for a Thanksgiving dinner side dish. You can make this soup ahead of time and freeze for later.
- 1 teaspoon olive or avocado oil
- 1 large yellow onion, peeled and chopped
- 1 medium butternut squash, peeled and cubed (about 5 cups)
- 1 (15 oz.) can pumpkin puree
- 1 apple, peeled and chopped
- 3 1/2 cups vegetable broth
- 1 cup canned coconut milk
- 1 1/2 tablespoons curry powder
- 1 tablespoon ground turmeric
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon salt
- freshly ground pepper
- coconut milk
- fresh parsley
- pomegranate arils
- Heat the oil in a stock pot or on saute mode in an Instant Pot pressure cooker. Saute the onion until softened. Add the butternut squash, pumpkin, apple, broth, coconut milk, curry powder, turmeric, ginger, and salt and bring to a simmer on the stove, partially covered. Simmer until squash is very tender, about 15 minutes. If using an pressure cooker, lock the lid and cook on manual mode, with valve sealing, for 6 minutes, then let the pressure release naturally for 5 minutes before releasing the steam the rest of the way.
- Use an immersion blender to puree the soup. If you don't have an immersion blender you can transfer to a regular blender, but be sure the soup has cooled enough, and the lid is not sealed (cover with a towel), or the hot soup will explode out the top.
- Adjust seasonings to taste. Transfer to bowls and garnish with fresh parsley, pepitas, more coconut milk, and/or pomegranate arils.
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Nutrition Information:Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 211