Instant Pot Vegan Curried Butternut Squash Soup

This Cozy Butternut Squash Soup is full of hearty comforting vibes. This vegan and gluten free soup is velvety creamy yet low calorie. Learn how easy it is to make it in the Instant Pot, Crock-Pot or on the stovetop.

This is the perfect recipe for those days and nights when you’re craving a cozy, creamy, comforting bowl of soup.

Play nice soft music in the background, dunk in a piece of warm crusty bread in the bowl of soup and enjoy the bliss.. It’s the joy of simplest things!

Curried butternut squash soup is delicious-and-hearty, sweet-and-savory, thick-and-creamy, comforting soup you could ask for.

It certainly tops my list of Best Comfort Food….a snuggle in the bowl so to say.

Butternut squash is a good source of vitamin C, manganese, magnesium, potassium and fiber. It is loaded with vitamins A and E.

So, your body will be thanking you for eating this bowl of savory soup full of nutrients rich goodness.

Plus, it’s easy to make in just one pot. You can use the Instant Pot(electric pressure cooker) Crock-Pot (slow cooker), or on the stovetop-your choice.

 A close up of spoon full of golden yellow thick soup. In the backgorund, there are 3 soup bowls and three spoons.

YOU WILL LOVE THIS HEARTY SOUP

  • It is vegan, gluten free
  • Easy One Pot, 20 minutes recipe
  • It’s full of nutrients and flavors
  • It’s budget friendly, affordable and tastes way better than canned or boxed soup.

COZY FALL AND WINTER SOUP

Butternut squash is winter squash. This earthy soup perfectly complements the craving for warm hearty food on chili, blustery breezy changing weather days.

However, most grocery stores carry butternut squash all year round. So, you can enjoy this soup all year round.

PRE-CUT BUTTERNUT SQUASH

I often buy pre cubed butter nut squash. It is available fresh (in produce section around salads) or Frozen (in frozen vegetable section)

You can use either one to make this soup. I prefer not to use canned.

A soup bowl full of creamy golden butternut squash soup. It is garnished with sage and pumpkin seeds.

SEASONING AND FLAVORS

If you are our regular blog reader, you know that we love layering the flavors for all our food. So there is lot of good flavor action going on here too.

The ginger, sage, bay leaves and smoked paprika add a robust flavor profile to the earthy and sweet butternut squash. A dusting of nutmeg adds a lingering aroma and taste that is simply awesome.

If you don’t have all ingredients available, simply skip them or use your favorite.

INGREDIENTS

  • Olive oil
  • Butternut squash, peeled and cubed (buy pre-cubed to make your life easier!)
  • Small Apple
  • Small Red onion
  • Vegetable broth ( or just water )
  • Fresh grated ginger
  • Curry powder
  • Bay leaves
  • Smoked Paprika
  • Fresh sage leaves or dried sage
  • Salt and pepper
  • Pumpkin seeds and fresh grated nutmeg for garnish

Ingreedients needed to make gluten free butternut squash soup.

STEP BY STEP INSTRUCTIONS :

    1. Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get  warm in 30 seconds. Add bay leaves, sage, onions and ginger. Sprinkle some salt. Sauté on high for 2 minutes.
    2. Add the cubed squash, apple, curry powder and smoked paprika. Stir a few times so ingredients are mixed well together. Add vegetable broth and mix well. Cancel Sauté function.
    3. Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
    4. After it’s done cooking, do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
    5. Remove and discard the sage and bay leaves. Using an Immersion blender in the Instant Pot, puree the mixture well. Your velvety smooth and creamy soup is ready.
    6. Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg and smoked paprika. Bon Appetit!

step by step instructions collage showing how to make the recipe in the Instantpot.

WHAT TO SERVE WITH THIS SOUP:

I recommend serving this vegan butternut squash soup with MISO GLAZED GRILLED VEGGIES or FIG ARUGULA SALAD. It also pairs well with TEX MEX QUINOA, THAI ZUCCHINI NOODLES or SUPERFOOD CURRIED QUINOA .

MORE COZY SOUP RECIPES:

A few more of my faves, if you’re looking for more soup inspiration.

Join us on Pinterest and FACEBOOK . You will love all our delicious, wholesome, plant based recipes from around the world.

If you make this VEGAN CURRIED BUTTERNUT SQUASH SOUP RECIPE do let us know how you like it by star rating it and leaving a comment below.

A soup bowl full of creamy golden butternut squash soup. It is garnished with sage and pumpkin seeds.

Instant Pot Vegan Curried Butternut Squash Soup

Yield: 6 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This is the Best vegan butternut squash soup! It is delicious and savory, seasoned with curry powder and ginger. You will love this easy, dairy free, gluten free and one pot soup recipe.

Ingredients

Useful Kitchen Tools

Instructions

INSTANT POT INSTRUCTIONS :

Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get  warm in 30 seconds. Add bay leaves, sage, onions and ginger. Sprinkle some salt. Sauté on high for 2 minutes.

Add the cubed squash, apple, curry powder and smoked paprika. Stir a few times so ingredients are mixed well together. Add vegetable broth and mix well. Cancel Sauté function.

Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes. After it's done cooking, do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.

Remove the sage and bay leaves. Using an Immersion blender in the Instant Pot, puree the mixture well.Your velvety smooth and creamy soup is ready.

Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg and smoked paprika. Bon Appetit!

STOVETOP INSTRUCTIONS :

In a heavy bottom pan, add the olive oil. Once the oil heats up, add sage, bay leaves, onions and ginger. Sprinkle some salt. Sauté on high heat for 2 minutes.

Add the cubed squash, apple, curry powder and smoked paprika. Stir a few times so ingredients are mixed well together. Add vegetable broth and mix well.

Let it come to boil on high heat. Then reduce heat, cover the pan and let it cook for about 10-15 mins on medium heat. Check and stir a few times to make sure it doesn’t burn at the bottom. Butternut squash cooks and softens very quickly. Turn the heat off.

Remove the sage and bay leaves. Using an immersion blender in the pan, puree rest of the mixture well. Your velvety smooth and creamy soup is ready.

Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg and smoked paprika. Enjoy.

CROCKPOT OR SLOW COOKER INSTRUCTIONS :

Follow the same directions as above. Cook on high for 2 hours or Low setting for 3-4 hours.

Notes

This soup makes a great lunch or dinner, and it freezes very well. For the meal prep, make a big pot and portion it intocontainers for weekday lunches! You can also double the recipe.

For extra fun flavors,  garnish the soup with fried sage leaves. Lightly spray the sage leaves with oil mist.  Gently massage them and put them on a heated pan for 1 minutes. They get crispy and full of flavors. Do try. 

Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 240Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgFiber: 12gSugar: 11gProtein: 6g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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