Curried Butternut Squash Apple & Ginger Soup made in the Instant Pot! Packed with warm flavors, this soup would also be great for Thanksgiving! Vegan & gluten-free.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4
- Category: Soup
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small onion (85 grams)
- 2.5 teaspoons chopped ginger (12 grams ginger)
- 680 grams butternut squash (diced)
- 1 large apple (250 grams, diced)
- 3 teaspoons curry powder (or adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1.5 -2 cups water
- 1.5 tablespoon maple syrup
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
To add after pressure cooking
- 3/4 cup coconut milk
- 1/2 teaspoon sriracha (optional)
To serve
- cilantro
- coconut cream/milk
Method
- Press saute button on the IP. Once the pot is hot, add oil to the inner pot.
- Add chopped onion and ginger. Cook for 2-3 minutes till onions are soft.
- Add butternut squash and apples and stir to combine.
- Add all the spices - curry powder, smoked paprika, ground cinnamon, cayenne pepper and ground cardamom and mix to combine.
- Then add water, maple syrup, salt and black pepper and mix to combine.
- Close the lid of the IP. Press the cancel button and then press the manual/pressure cook button. Cook on high pressure for 8 minutes. Do 5 minutes Natural Pressure Release (NPR) and then do a quick release.
- Blend the soup using an immersion blender. If you don't have an immersion blender, you can use your regular blender - just make sure that the soup cools down a bit before you try to blend it.
- Add coconut milk and sriracha (if using) and mix.
- Garnish the curried butternut squash apple soup with cilantro, coconut cream and serve hot!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.