Instant Pot Butternut Coconut Curry Soup

This instant pot butternut coconut curry soup is a favorite Fall recipe in my home. It’s creamy, healthy, and tastes so good. It’s easy to make and you can’t screw it up. I’ve made so many variations of it with different spices, and it always turns out. Well, it didn’t turn out one time, but the culprit was some extra bitter thyme. Although I have only made this recipe in the instant pot, I’m sure you could adapt it to the stovetop as well. This recipe is good enough to serve to guests. Pair it with some toasted gluten free sourdough bread or even some homemade pumpkin bread. Yum. A souper warm and comforting bowl of soup coming up.

Instant Pot Butternut Coconut Curry Soup:

Makes 8 -10 cups

Ingredients

• 1 large butternut squash peeled, seeded, and roughly chopped
• 1 32 oz carton of vegetable broth
• 4 large garlic cloves
• 1/2 jalapeno seeded or 1/4 tsp of cayenne pepper
• 2 teaspoons curry powder
• 1/4 tsp grated nutmeg
• 1/2 can coconut milk (coconut milk separates so stir the can up and then measure) TO BE ADDED IN THE END
• optional- thyme, lemon and/or sea salt to serve

Directions

1. Add the butternut squash, vegetable broth, garlic cloves, jalapeno, curry powder, nutmeg, and cayenne (if using) to the instant pot.
2. Pressure cook for 9 minutes and then quick release once it’s done. It takes roughly 15 minutes for the pressure to build up first.
3. Scoop the chunks into a blender and then pour some liquid in the blender. Blend until smooth for around 10 seconds.
4. Pour the blended mixture back into the instant pot container, and stir in the coconut milk.
5. Taste and season with sea salt or a squeeze of lemon.
6. Served sprinkled with some thyme if you wish. Enjoy!

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Riane’s Tidbits

Instant Pot –

I have a 6 qt instant pot.

Spices –

If you don’t like too much heat, use either the jalapeno or cayenne pepper, but not both. Omit all together if you prefer. I throw in both usually, but it’s spicy.

I like fresh ground nutmeg in this recipe, but you could also substitute for some pumpkin pie spice. Tis’ the season.

Thyme is extra good in this soup if you like thyme. It cuts down on the sweetness and adds an earthy flavor. I use around 1/2 tsp of thyme when I use it, but you could start out with less to make sure you like it first. It’s also just pretty to sprinkle dried or fresh thyme on top of the soup when serving.

Once you stir in the coconut milk, taste the soup and see if you want to add sea salt. You could also add a squeeze of lemon juice in place of the sea salt, but this also adds a different flavor element. It just depends on your preference. I add lemon or nothing at all. Depends what taste I am going for.

Vegetable Broth –

I use the Trader Joe’s organic hearty vegetable broth for broth. It’s the only store bought one I know of with clean ingredients. If you know of another one, please share in the comment section below. I know not everyone has a Trader Joe’s. It contains sea salt instead of “salt”, no sugar, no “seasoning” or “natural flavors” (MSG is often hiding behind those labels) and no citric acid (not as harmful, but can still irritate the stomach). Ingredients: water, organic carrots, organic celery, organic tomatoes, organic leeks, sea salt, organic onion powder, organic garlic, organic parsley, organic bay leaves, organic thyme

Coconut Milk –

Make sure you DON’T add the coconut milk to the instant pot with the other ingredients to cook. You stir it in at the end. The flavor will not be good otherwise.

You could use less coconut milk if you are watching your fat intake, but the coconut milk really helps make this soup. Coconut milk is also a healthy fat. Moderation is the key. Nothing you have not heard already. Use your remaining coconut cream to make curry or a small amount of coconut whipped cream or a pumpkin latte.

Butternut Squash –

Squash sizes vary greatly. Grab the largest butternut squash available. If they seem small, use two in the recipe or it won’t be a good balance of ingredients. The hardest part of this soup is peeling and cutting the squash. Why is it so hard to peel and cut a butternut squash. I usually hand it to my husband to avoid any injuries and naughty words that want to pop in my head.

Comment below if you make and enjoy this recipe. If you don’t enjoy it, well I’d love to hear from you anyways! HA. Grateful you are reading this blog,

xx, Riane

Find me day to day @herhealthystyle

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