Pressure Cooker Curried Butternut Squash Soup
- 1 (2 pound) butternut squash, cut into 1-inch cubes
- 1 (32 ounce) carton low-sodium vegetable or chicken stock
- 1 (13.5 ounce) can coconut milk
- 4 green onions, cut into 1-inch pieces
- 1 (2 inch) knob ginger, peeled and thinly sliced
- 2 tablespoons curry powder
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper, or more to taste
- 2 bay leaves
- salt and ground black pepper, to taste
- cilantro leaves, to taste
- 2 green onions, sliced on the bias
For best results, we recommend using:
- Stir squash, stock, coconut milk, green onions, ginger, curry powder, turmeric, cumin, cinnamon, and cayenne pepper together in the pot of a pressure cooker; season generously with salt and pepper. Drop bay leaves into the liquid and press to submerge.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Soup/Broth and cook for 10 minutes.
- Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Remove and discard bay leaves.
- Blend soup in the pot with an immersion blender until smooth.
- Strain soup through a fine-mesh strainer.
- Ladle soup into shallow bowls; garnish with cilantro and green onions to serve.
The addition of offers has several benefits in this recipe. It adds to the beautiful yellow-orange hue while providing powerful anti-inflammatory properties and is a very strong antioxidant. Turmeric is mildly aromatic and has scents of orange or ginger.
What others are saying
Hector Jonass says:
Lured in by promise of curry. Caught by use of my two favorite appliances. Love my Multipot. Love my immersion blender. I stuck to the cayenne measure in hopes my kids would eat this (they didn't). Next time I double. There was still some heat, but not too much for younger palates. This was simple enough for a lunch with some grilled flatbread. Couldn't come up with a way to make it heartier, so either eat a lot of it or use it with a sandwich/salad combo thing.
Alexis Pearson says:
I used a homemade chicken stock for this recipe (yum). I took Megan's advice in the video and didn't use the strainer in order to retain some of the chunky texture. This was really easy to make, and the quick cooking time always impresses me.
Erica Schaefer says:
Amazing! This is my first pressure cooker experience and I am super impressed. I love not having to worry about my pot boiling over or something crazy like that. I would normally cook a pot of butternut squash for over an hour, but now it only take 10 minutes. Wildly obsessed with my MultiPot!
Stephanie D says:
I roasted the butternut squash in the oven first, before adding to the pressure cooker. It adds a rich, deep flavor that you can only get from roasting. Once I did that, I followed the others steps in the recipe. It was very easy, the pressure cooker really did all the work. It came out thick and creamy.
Leah M says:
This soup is the first recipe I made with my MultiPot! I cut corners and used precut butternut squash from the store, which made prepping super easy. I literally tossed all the ingredients into the pot, set the time, and was able to help my kids with their homework while this was cooking. I don't have an immersion blender, but I was able to blend the soup in batches using a regular blender. It turned out perfect!
Jen the Mighty says:
Butternut squash soup is one of my favorites, and I love curry, so I don't know why I didn't pair these together before. I threw everything in my MultiPot and was good to go! Great flavor, will make again!