Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
6 cups butternut squash, peeled and cubed
4 cups vegetable broth
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
1 teaspoon curry powder (optional)
1/2 cup heavy whipping cream (or coconut milk for vegan)
Instructions
- Set Instant Pot to Sauté. Heat olive oil and cook diced onion until translucent, about 7 minutes. Add garlic and cook for 1 more minute.
- Add cubed butternut squash, vegetable broth, brown sugar, salt, pepper, ginger, and curry powder (if using).
- Lock lid and set Instant Pot to High Pressure for 10 minutes. Allow 10–15 minutes for pressure to build.
- When cooking ends, use quick-release to safely release steam (about 5 minutes). Remove lid when pressure is fully released.
- Use an immersion blender to puree soup until smooth and creamy.
- Stir in heavy cream (or coconut milk). Adjust seasonings as needed and serve warm.
Notes
- For extra depth, roast the squash before adding.
- Make it vegan by using coconut milk instead of cream.
- Adjust spice level with chili flakes, cayenne, or jalapeño.
- Add carrots, apple, or celery for extra flavor complexity.
- Top with pumpkin seeds, croutons, or crispy sage leaves.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
