Pressure Cooker Curried Butternut Squash Soup

Image of Megan Mitchell
Rated 5.0 based on 10 customer reviews

Appliances

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Directions

Mealthy Tip

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.

Nutrition Facts

Per Serving: 190 calories; 15g fat; 16.0g carbohydrates; 3g protein; 0mg cholesterol; 210mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 190 Calories from Fat 132
% Daily Value*
Total Fat 15g 23%
Saturated Fat 13g 63%
Trans Fat 0.0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.9g
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 16.0g 5%
Dietary Fiber 5g 19%
Sugars 3.0g
Protein 3g
Vitamin A 269% Vitamin C 29%
Calcium 7% Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(10 Reviews)

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What others are saying

Image of Jen the Mighty

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!

Image of Leah M

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!

Image of Stephanie D

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.

Image of Erica Schaefer

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!

Image of Alexis Pearson

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.

Image of Hector Jonass

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.

Image of Deborah Schaub

Deborah Schaub says:

My first time making this and just so happens to be my lunch on Thanksgiving Day. Definitely nothing boring about this. I left out the cilantro as I didn’t have any as a garnish. I added about 1/4 cup PURE MAPLE SYRUP BEFORE cooking and doubled the cayenne pepper as I love spicy food. It is SPICY AND DELICIOUS 😋 love ❤️ it. See my post in the group too. I’ll post a now picture too.

Image of Lori Parker

Lori Parker says:

It was very good. The only thing I'd say it was a very liquidy soup. I used the immersion blender. Next time I'd maybe not blend it as long.

Image of Tom McCarty

Tom McCarty says:

Ok, first off, the recipes and video are wildly different Video shows 30 minute, immediate release, recipe is 10 with natural Recipe is hot hot I added Greek yogurt and maple syrup and recovered Missing Tumeric in recipe tip What’s going on? Yes I’m t might work both ways, but reall. Please make corrections. Soup was delicious After some modifications. Lucky I’m a hot fan Tumeric has many of the same items as ingredients. Wonder if this is doubling up I’ll have to look elsewhere for recipes given this experience I do like the pot, in fact bought another Megan is great, but whoever wrote this recipe needs to repair the darn this, otherwise a 5 star review

Image of Phyllis Ritter

Phyllis Ritter says:

Very delicious. I added a big plop of sour cream to each bowl. Yummy