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Instant Pot Curried Butternut Squash Soup

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Lunch
Instant Pot Curried Butternut Squash Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 5 cups vegetable broth
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1 cup heavy whipping cream
Instructions
1
Activate the pressure cooker and choose the Sauté mode. Heat a generous amount of olive oil in the pot, then add sliced onions and sauté until they become soft and translucent, taking around 7 minutes. Add minced garlic and continue cooking for an additional minute.
2
Next, add the butternut squash to the pot along with vegetable broth, brown sugar, salt, ground black pepper, grated ginger, and curry powder. Close the lid tightly to seal in the flavors. Follow the manufacturer's guidelines for high pressure and set a timer for 10 minutes.
3
Allow approximately 10 to 15 minutes for the pressure to build up. Once the time is up, carefully release the pressure using the quick-release method as instructed by the manufacturer, taking around 5 minutes. Remove the lid and unlock it.
4
Now, blend the mixture with an immersion blender until you achieve a smooth and creamy consistency. Finally, stir in heavy whipping cream to add a rich and velvety texture to your dish