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Creamy Butternut Squash Soup

A bowl of butternut squash soup, topped with cream and herbs, sits on a wooden surface.
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A silky and smooth butternut squash soup with a hint of curry, perfect for a healthy fall meal. This recipe is easy to make and can be prepared in an Instant Pot.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic, curry powder, ginger, cinnamon, and nutmeg. Cook for 1 minute more until fragrant.
  3. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 15-20 minutes.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  5. Return the soup to the pot. Stir in coconut milk and heat through. Do not boil.
  6. Season with salt and pepper to taste.

Notes

  • For an Instant Pot: Sauté onion and garlic in the pot. Add remaining ingredients except coconut milk. Cook on high pressure for 8 minutes, then natural release for 5 minutes. Stir in coconut milk and season.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Add a pinch of cayenne pepper for a spicier soup.
  • Serve with a swirl of coconut cream or a sprinkle of toasted pumpkin seeds.

Nutrition

Find it online: https://cutcooktaste.com/butternut-squash-soup-recipe/