Simple, practical, and full of everyday flavour, Instant Pot Curried Butternut Squash Apple Soup is a vegetarian American soup made with olive oil, small onion, and chopped ginger in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. Press saute button on the IP. Once the pot is hot, add oil to the inner pot.
  2. Add chopped onion and ginger. Cook for 2-3 minutes till onions are soft.
  3. Add butternut squash and apples and stir to combine.
  4. Add all the spices - curry powder, smoked paprika, ground cinnamon, cayenne pepper and ground cardamom and mix to combine.
  5. Then add water, maple syrup, salt and black pepper and mix to combine.
  6. 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.
  7. 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.
  8. Add coconut milk and sriracha (if using) and mix.
  9. 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.