Curried Butternut Squash Soup
User Reviews
3.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
378 kcal
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Course
Soup
Curried Butternut Squash Soup
Description
Curried Butternut Squash Soup begins by sautéing onions, garlic, fresh ginger, and curry powder in olive oil, building a fragrant base. Cubed butternut squash is then added and lightly sautéed before coconut milk and vegetable stock are poured in. Pressure cooking the mixture tenderizes the squash quickly. Blending the cooked soup until smooth delivers a creamy consistency enhanced by coconut milk's richness.
The roasted squash seed topping adds a contrasting crispness and earthy spice from cumin and cinnamon, complementing the soup's sweet and savory flavors. The gentle curry warmth and aromatic spices balance the natural sweetness of the squash, creating harmony in each spoonful.
This soup serves well as a starter or light main, especially in cooler months. Adding the roasted seeds right before serving provides texture contrast. It pairs nicely with crusty bread or a simple green salad.
Alternatively, you can prepare this soup on the stovetop by simmering until squash is fork-tender before blending. Adjust seasoning with salt and pepper after blending to suit your taste.
Ingredients
For Soup
- 1 butternut squash peeled and cubed
- 1 large onion chopped
- 2 cloves garlic chopped
- 1 teaspoon ginger minced, fresh
- 2 teaspoons curry powder
- 2 teaspoons olive oil
- 14.5 oz coconut milk canned
- 4 cups vegetable stock
- salt to taste
- black pepper to taste
For roasted seeds
- 1 cup squash seeds washed
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- salt to taste
- black pepper to taste
Instructions
For Soup
- Press the "saute" button on the instant pot and add the olive oil
- Saute the onions until softened. Add the garlic, ginger, salt, pepper, and curry powder. Stir with a wooden spoon for 1-2 minutes
- Add the butternut squash cubes and let them saute for 2 minutes
- Pour in the coconut milk and vegetable stock
- Cover the lid of the instant pot and cook on high pressure for 12 minutes (MHP 11 MIN)
- When the instant pot beeps, let it cool for 5 minutes before releasing the pressure (NPR 5 MIN)
- Using an immersion blender, blend the soup until creamy. You may also use a regular blender (remember to blend in batches to avoid burns)
- Check the seasoning and add more salt and pepper if needed.
For Seeds
- Preheat oven to 350 degrees F
- In a bowl, mix all the ingredients together
- Line a sheet pan with aluminum foil
- Spread the seeds on the sheet pan
- Bake for approximately 20 minutes or until crispy
- Top the soup with seeds and enjoy!
Notes
- For stovetop preparation, simmer squash cubes in coconut milk and stock for 20–25 minutes until tender before blending.
- Roasted spiced squash seeds add a crunchy, flavorful topping and enhance presentation.
- Blend carefully in batches if using a regular blender to avoid burns from hot liquids.
- Adjust seasoning after blending for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Sodium | 642mg | 27% |
| Potassium | 643mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 13620IU | 272% |
| Vitamin C | 29.1mg | 32% |
| Calcium | 86mg | 9% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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