Instant Pot Curried Butternut Squash Soup – Recipe!

I’m all about a one-pot-wonder and this Instant Pot Curried Butternut Squash Soup is super simple and so heart-warming — perfect for this time of the year.

Butternut squash is one of my favorite wintertime vegetables because you can enjoy it prepared in so many ways.  Soup, a popular creation with this squash, is so quick and tasty — something to add to your recipe repertoire in curried form.  Roasting the squash first is key because it adds the creamiest of textures and a slight sweetness to the soup.

Curry powder is also an ingredient that matters in this soup because it highlights all the other components and builds flavor.  I recommend buying a good quality curry powder or blending your own.  The taste of this butternut squash soup is pure luxury in a bowl and a few toasted pepitas on top after ladling it into bowls adds the perfect crunch.

Ingredients

1 medium butternut squash, roasted until soft

1 white onion, diced

1 clove garlic, minced

1 1/2 tablespoons curry powder

2 teaspoons salt

2 dashes red pepper flakes

2 1/2 cups vegetable or chicken broth

1/4 cup toasted pepitas, optional

olive oil for cooking

(Serves 4)

To Prepare:

1. In an electric pressure cooker, add 1 tablespoon olive oil.  Add onion and saute for 3 minutes, then add garlic.
2. Add curry powder, salt and red pepper flakes, stir.  Turn off heat.
3. Scrape pulp from skin of roasted squash into pot and add broth, stir.  Place lid on top and cook on high for 15 minutes.
4. Remove lid and puree until smooth (add more broth to thin, if necessary).  Ladle into bowls and top with pepitas.  Enjoy!