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Butternut Squash Soup-Vegan-InstantPot-ProfusionCurry

Vegan Curried Butternut Squash Soup

Author Prajakta @ ProfusionCurry

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 curry powder
  • 1 tsp. 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. Himalayan pink salt
  • Pumpkin seeds and fresh grated nutmeg for garnish

Instructions

Directions : For InstantPot

  1. 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, curry powder, smoked paprika, ginger and salt. Stir few times so ingredients are mixed well together. Add vegetable broth and mix well. Cancel Sauté function.
  2. 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.
  3. Remove the bay leaves. Using an immersion blender in the Instant Pot, puree rest of the mixture well.
  4. Thick , velvety creamy soup is ready.
  5. Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg.

Directions : Regular Stovetop

  1. 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, curry powder, smoked paprika, ginger and salt. Stir few times so ingredients are mixed well together. Add vegetable broth and mix well.
  2. 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.
  3. Remove the bay leaves. Using an immersion blender in the pan, puree rest of the mixture well.
  4. Thick , velvety and creamy soup is ready.
  5. Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg.