This curried butternut squash soup is warm, creamy, and packed with flavor.
The natural sweetness of squash blends beautifully with coconut milk and curry spices for a comforting bowl perfect for fall or winter.
Why You’ll Love This Recipe
It’s creamy without being heavy, thanks to coconut milk.
The Instant Pot makes it quick and fuss-free.
A perfect blend of sweet squash, warming curry, and ginger spice.
It’s naturally vegan and gluten-free.
What You’ll Need (Ingredient Highlights)
Butternut squash gives the soup body and natural sweetness.
Red curry paste and yellow curry powder add layers of heat and spice.
Coconut milk brings a creamy texture without dairy.
Onion, garlic, and ginger create the aromatic base.
Vegetable broth ties it together with savory depth.
Pro Tips Before You Start
Peel and cube the squash evenly so it cooks through at the same rate.
Adjust coconut milk to your preferred creaminess.
Use an immersion blender for easy cleanup.
Taste and season at the end—extra salt or lime juice can brighten the flavor.
How to Make Curried Butternut Squash Soup
Step 1 – Sauté the base
Set the Instant Pot to sauté.
Cook onions, garlic, ginger, and squash with olive oil, salt, and pepper for 4–5 minutes.
Step 2 – Add the flavor
Stir in curry paste, curry powder, and vegetable broth.
Season again lightly.
Step 3 – Pressure cook
Lock the lid, set to sealing, and cook on manual mode for 10 minutes.
Let pressure release naturally for 10 minutes, then quick release if needed.
Step 4 – Blend
Turn off the pot, blend with an immersion blender or high-speed blender until smooth.
Step 5 – Finish and serve
Stir in coconut milk for creaminess.
Serve warm with cilantro, pumpkin seeds, and red pepper flakes if desired.
What to Serve It With
Crusty bread or naan to soak up the soup.
A light green salad for contrast.
Roasted chickpeas or lentil salad for added protein.
Variations / Substitutions
Swap butternut squash for pumpkin or sweet potatoes.
Use chicken broth if not strictly vegan.
Add carrots or apples for extra sweetness.
Stir in spinach or kale at the end for greens.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months—reheat gently on the stovetop.
Add a splash of broth when reheating if too thick.
FAQs
Can I make this without an Instant Pot?
Yes—simmer everything in a large pot on the stove until squash is tender, then blend.
How spicy is this soup?
It has a mild heat; add more curry paste or a dash of cayenne for extra spice.
Do I need to peel the squash?
Yes—peeling ensures a smooth, creamy soup.
Can I make this ahead?
Absolutely. The flavors deepen as it sits, making it great for meal prep.
Final Thoughts
This curried butternut squash soup is creamy, cozy, and full of bold flavor.
It’s simple to make, nutrient-rich, and perfect for chilly nights.

Curried Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp minced ginger
- 1 2.5–3 lb butternut squash, peeled and cubed
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp red curry paste
- ½ tbsp yellow curry powder
- 2.5 cups vegetable broth
- ¼ –½ cup coconut milk unsweetened
- Fresh cilantro pumpkin seeds (optional garnish)
Method
- Sauté onion, garlic, ginger, and squash with oil, salt, and pepper in Instant Pot for 4–5 minutes.
- Stir in curry paste, curry powder, and broth. Season lightly.
- Cook on manual mode for 10 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Blend until smooth. Stir in coconut milk.
- Serve warm with cilantro, pumpkin seeds, and red pepper flakes if desired.
- See full steps with tips & photos → https://theboatshedcafe.com/curried-butternut-squash-soup/
Notes
- For extra depth, roast the butternut squash before adding it to the Instant Pot.
- Adjust spice level by adding more curry paste or a pinch of cayenne.
- This soup freezes beautifully—store in airtight containers for up to 3 months.