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Instant Pot Butternut Coconut Curry Soup Recipe

Instant Pot Butternut Coconut Curry Soup

5 from 1 vote
This instant pot butternut coconut curry soup is sure to be a Fall favorite. It's creamy, healthy, and tastes so good. Serve to guests paired with some toasted gluten free sourdough bread or even some homemade pumpkin bread. Yum. A warm and comforting bowl of soup coming up!
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Prep Time 10 minutes
Cook Time 9 minutes
15-20 minutes for pressure cooker to build and release pressure. 20 minutes
Servings: 8 CUPS
Course: Main Course, Soup
Cuisine: Indian
Ingredients Method Notes

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 depending on your heat preference - I use both
  • 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

Method
 

  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!

Notes

Gluten-Free | Dairy-Free | Plant-BasedÂ