InstantPot Coconut Curry Squash Soup

6 Servings
40 min

A hot bowl of soup - sometimes that's all you need. It has been snowy, cold, and more importantly grey these days, so comfort was a no-brainer for me. Even though the sun sets at 4:30pm, this InstantPot coconut curry squash soup is just as bright as a sunny day (cheesy, I know). Packed with warm spices like curry, cinnamon and nutmeg, it is full of flavour and very LOW on time!

What if I Don't Have an InstantPot?

Fear not! You can still make this soup. This soup is great made on the stove as well, it may just take a little bit longer for the butternut squash to soften up.

If you find yourself in time crunches for dinner often, much like I do, I would highly recommend getting an InstantPot. I am not being paid to advertise or endorse the InstantPot, but I do strongly feel that it is a versatile product that really does cut down on cooking times for so many meals.

How to Peel a Butternut Squash

My first tip to you, is to be sure you peel the squash. The skin of the squash is relatively thick, and unless you are slow-roasting it, the squash is best enjoyed peeled.

I have seen some people using their knife to remove the peel of the squash by cutting down the side, but I find that you end up wasting a lot of your squash (hello - student on a budget here)! My way of peeling it? A good old fashioned vegetable peeler.

Believe it or not, I recently found out that you can use a vegetable peeler BOTH WAYS. This was revolutionary to me, and maybe I am just a little too excited, but let a girl live!

This Soup Would Go Great With...

Try this InstantPot Coconut Curry Squash Soup with

InstantPot Coconut Curry Squash Soup
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp curry powder
  • 1 tsp cayenne pepper
  • 3 cups chicken broth
  • 1 tsp fish sauce
  • 1 400 ml can light coconut milk
  • Salt and pepper to taste

Saute shallots and squash: Using the saute mode on your InstantPot, brown the shallots and garlic. Add the butternut squash, and the spices except for salt and pepper. Cook through for 2-3 minutes.
Add the Broth: Add the chicken broth, and seal your InstantPot. Cook on HI pressure for 20 minutes. Quick release when done.
Blend: Using an immersion blender, blend the soup until the shallots and squash are smooth. Add the coconut milk, salt and pepper, and cook for 5 minutes. Enjoy!
  • This soup freezes well for future weeknight meals. Cool off completely, and pack into freezer-safe containers.
  • 2 WW Purple Points
Sunena | The Sassy Foodie
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