Yield: Serves 6

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.

Prep Time 10 minutes
Cook Time 11 minutes
Additional Time 15 minutes
Total Time 36 minutes

Ingredients

Soup

  • 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

Garnishes

  • coconut milk
  • fresh parsley
  • pomegranate arils
  • pepitas

Instructions

  1. 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.
  2. 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.
  3. Adjust seasonings to taste. Transfer to bowls and garnish with fresh parsley, pepitas, more coconut milk, and/or pomegranate arils.

Nutrition Information:

Yield:

6

Serving Size:

1/6 recipe
Amount Per Serving: Calories: 211
 

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