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The Boat Shed Kitchen

Curried Butternut Squash Soup

This creamy, spiced butternut squash soup is infused with red curry paste, curry powder, and coconut milk for a comforting blend of warmth and flavor. Made easily in the Instant Pot, it’s perfect for cozy nights, meal prep, or an elegant starter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

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
 

  1. Sauté onion, garlic, ginger, and squash with oil, salt, and pepper in Instant Pot for 4–5 minutes.
  2. Stir in curry paste, curry powder, and broth. Season lightly.
  3. Cook on manual mode for 10 minutes.
  4. Let pressure release naturally for 10 minutes, then quick release.
  5. Blend until smooth. Stir in coconut milk.
  6. Serve warm with cilantro, pumpkin seeds, and red pepper flakes if desired.
  7. 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.