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.

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.

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

STEP BY STEP INSTRUCTIONS :

1. 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!

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.

1. 1. • CREAMY GNOCCHI SOUP
      • VEGAN TOMATO BISQUE 
      • 15 BEAN CAJUN VEGETABLE SOUP
      • LENTIL QUINOA SOUP
      • HEALTHY BLACK BEAN SOUP
      • EASY MINESTRONE SOUP
      • CREAMY VEGAN CORN CHOWDER
      • WINTER WARMER SOUP
      • WHITE BEAN AND SPINACH SOUP

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Instant Pot Vegan Curried Butternut Squash Soup

Prajakta Sukhatme

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.

4.2 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Comfort Food

Cuisine American

Servings 6 cups

Calories 240 kcal

Ingredients

  

1x2x3x

• 1 Tbsp. olive oil
• 2 lb. butternut squash peeled and cubed
• 1 medium apple cored and chopped
• 1 medium red onion diced
• 3 cups vegetable broth or water
• 1 tsp. curry powder
• 1 tbsp. fresh grated ginger
• 1-2 bay leaves
• 5-6 fresh sage leaves or 1/2 tsp dried sage
• 1/4 tsp. smoked paprika
• ¼ tsp. salt
• Pumpkin seeds for garnish
• Grated nutmeg for garnish

Useful Kitchen Tools

• InstantPot
• Immersion Blender
• Soup Ladle
• Meal Prep Containers

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 into containers 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

Serving: 1cupCalories: 240kcalProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gFiber: 12gSugar: 11g

Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!