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