“Warm, creamy and comforting” is how one can describe butternut squash soup. It is quintessential favorite especially in fall and winter months. Creamy, velvety textured butternut squash cooks very quickly .This Vegan recipe masters the balance of sweet and savory with the perfect accents of smoky and earthy flavors.
Butternut squash, a sweet, nutty treat is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is loaded with vitamins A and E. Healthy eating doesn’t have to be boring if done right!
InstantPot is perfect for making all sorts of soups and curries. It is great for throwing everything in and locking in as much flavor as possible. Plus it cuts down on clean up and is so easy!
You will love making this comforting soup often in chili- breezy months. This low calorie soup is very filling and oh so good for you ! Plus it is
Vegan
Gluten-free
Stores well for future use
Incredibly creamy but low calorie
I often buy pre cubed butter nut squash. Then making this curried soup is very easy and can be done under 20 mins start to finish. The ginger, sage, bay leaves and smoked paprika add a robust flavor profile to nutty , slightly sweet butternut squash. End result is one incredibly delicious and heart warming soup.
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1 Tbsp. olive oil
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2 lb. butternut squash, peeled and cubed (buy pre-cubed to make your life easier!)
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1 medium apple, peeled cored and chopped
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1 medium red onion, diced
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1 cup vegetable broth ( just water works too)
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2 garlic cloves
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1 tsp. fresh ground ginger
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1-2 bay leaves
- 1/4 tsp. smoked paprika*
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5-6 fresh sage leaves or 1 tsp dried sage
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¼ tsp. Himalayan pink salt *
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Pumpkin seeds and fresh grated nutmeg for garnish
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Turn your Instant Pot on to the Sauté function. Add the olive oil. Once the oil heats up, add bay leaves, onions and garlic. Sauté on high for 2 minutes. Add the cubed squash, apple, sage, chili powder, ginger powder and salt. Stir few times so ingredients are mixed well together. Add vegetable broth and mix well. Cancel Sauté function.
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Place the lid on Instant Pot and move the knob to seal. Press Manual high pressure for 5 minutes and do a QPR quick pressure release.
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Remove the bay leaves. Using an Immersion blender*in the Instant Pot, puree rest of the mixture well.
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Thick , velvety creamy soup is ready.
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Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg.
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In a heavy bottom pan, add the olive oil. Once the oil heats up, add bay leaves, onions and garlic. Sauté on high for 2 minutes. Add the cubed squash, apple, sage, chili powder, ginger powder and salt. Stir few times so ingredients are mixed well together. Add vegetable broth and mix well.
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Cover the pan and let it cook for about 10-15 mins on medium heat. Check and stir few times to make sure it doesn’t burn at the bottom. Butternut squash cooks and softens very quickly. Turn the heat off.
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Remove the bay leaves. Using an immersion blender in the pan, puree rest of the mixture well.
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Thick , velvety and creamy soup is ready.
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Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg.
Kale is my favorite super food. Its nutrient content include fiber, Vitamins A, C, and K, Folate, a B vitamin. All these nutrients that are key for brain development, Alpha-linolenic acid, an omega-3 fatty acid. Kale is also rich in Lutein and zeaxanthin, nutrients that give kale its deep, dark green color. These factors help us protect against macular degeneration and cataracts.
So all and all , this Vegan Butternut Squash Soup and sautéed Kale makes a solid meal that is easy , healthy and yummy !
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Vegan Curried Butternut Squash Soup
Ingredients
- 1 Tbsp. olive oil
- 2 lb. butternut squash peeled and cubed (buy pre-cubed to make your life easier!)
- 1 medium apple peeled cored and chopped
- 1 medium red onion diced
- 1 cup vegetable broth just water works too
- 2 garlic cloves
- 1 tsp. fresh ground ginger
- 1-2 bay leaves
- 5-6 fresh sage leaves or 1 tsp dried sage
- 1/4 tsp. smoked paprika
- ¼ tsp. Himalayan pink salt
- Pumpkin seeds and fresh grated nutmeg for garnish
Instructions
Directions : For InstantPot
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Turn your Instant Pot on to the Sauté function. Add the olive oil. Once the oil heats up, add bay leaves, onions and garlic. Sauté on high for 2 minutes. Add the cubed squash, apple, sage, chili powder, ginger powder and salt. Stir few times so ingredients are mixed well together. Add vegetable broth and mix well. Cancel Sauté function.
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Place the lid on Instant Pot and move the knob to seal. Press Manual high pressure for 5 minutes and do a QPR quick pressure release.
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Remove the bay leaves. Using an immersion blender in the Instant Pot, puree rest of the mixture well.
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Thick , velvety creamy soup is ready.
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Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg.
Directions : Regular Stovetop
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In a heavy bottom pan, add the olive oil. Once the oil heats up, add bay leaves, onions and garlic. Sauté on high for 2 minutes. Add the cubed squash, apple, sage, chili powder, ginger powder and salt. Stir few times so ingredients are mixed well together. Add vegetable broth and mix well.
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Cover the pan and let it cook for about 10-15 mins on medium heat. Check and stir few times to make sure it doesn't burn at the bottom. Butternut squash cooks and softens very quickly. Turn the heat off.
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Remove the bay leaves. Using an immersion blender in the pan, puree rest of the mixture well.
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Thick , velvety and creamy soup is ready.
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Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg.
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