This curry butternut squash soup is creamy, comforting, and slightly spicy — a bold, simple dish made with easy-to-find ingredients. It shines as a weeknight dinner or a cozy weekend meal. I prepare it in the Instant Pot for fast cooking and minimal cleanup, but you can use a stovetop pot if you prefer. The flavors meld beautifully: sweet squash, warm curry, bright lime, and silky coconut milk finish. Follow along to make a delicious batch you’ll want to serve again and again.

Instant Pot Recipes

The Instant Pot is ideal for soups: it builds flavor quickly and tenderizes vegetables like squash and potatoes in a fraction of the time. If you have one, you’ll appreciate how fast this soup comes together. If not, you can adapt the method for the stovetop by simmering until the squash is tender, then blending.

Other Instant Pot Ideas

Try other comforting Instant Pot recipes such as rice pudding, fresh tomato sauce, BBQ rump roast, or chicken tortilla soup for more weeknight inspiration.

Butternut Squash

Using pre-cubed butternut squash saves time and makes this recipe especially quick to assemble. You can use fresh or frozen cubes; I’ve found them in the freezer sections of most grocery stores and at warehouse markets. If you prefer, peel and cube a fresh squash yourself — it just adds an extra prep step.

Blending and Finishing

An immersion blender makes this soup smoothly textured without transferring hot liquid. Alternatively, carefully blend in batches in a countertop blender. For a vegetarian version, substitute vegetable broth for chicken broth — the rest of the ingredients remain the same.

Curry Butternut Squash Soup

Yield: 6 servings

Curry Butternut Squash Soup

This butternut squash soup is silky and flavorful, made with a few pantry staples and finished with creamy coconut milk. It’s a warming, aromatic choice for cooler days or any time you want a comforting bowl.

Ingredients

• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 24 oz butternut squash, cubed
• 3 cups chicken or vegetable broth
• 1 teaspoon–1 tablespoon curry powder, to taste
• 1 tablespoon grated ginger
• 1 tablespoon basil (fresh or dried)
• 2 tablespoons lime juice
• Salt and pepper, to taste
• 1 (14 oz) can coconut milk

Instructions

1. Set the Instant Pot to sauté.
2. Add the butter and chopped onion; cook until the onion softens.
3. Stir in the garlic and cook briefly until fragrant.
4. Add the butternut squash, broth, curry powder, grated ginger, basil, lime juice, and salt and pepper. Stir to combine.
5. Turn the Instant Pot off, lock the lid, and set the valve to seal. Cook on high pressure for 12 minutes.
6. When the cooking time ends, perform a quick release of the pressure.
7. Use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches and return to the pot.
8. Stir in the coconut milk and adjust salt, pepper, or curry to taste.
9. Serve hot, garnished with pumpkin seeds, extra basil, or a squeeze of lime if desired.

Nutrition Information:

Yield:

6 servings

Amount Per Serving:
Calories: 180
Total Fat: 6g
Carbohydrates: 27g
Protein: 4g