Instant Pot Curried Butternut Squash Apple Soup + Video
Sep 29, 2017, Updated Nov 15, 2022
Curried Butternut Squash Apple & Ginger Soup made in the Instant Pot! Packed with warm flavors, this soup would also be great for Thanksgiving! Vegan & gluten-free.
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The soup season is here! You are lucky if you still have warm sunny days where you live, here in the pacific north west we definitely are into fall. And fall calls for not only warm spiced scones and cake but also some spiced soup. This instant pot curried butternut squash apple soup is packed with all the fall flavors and will warm you up on those cold nights.
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I am always excited to share Instant Pot recipe with you guys, just because they are mostly so easy to make and I know you guys love them as much as I do! I have been meaning to share lots of Indian IP recipes and I promise to share them here very soon but till then let’s talk about this curried soup. I love soup, if it was left to me, I would have soup for dinner everyday! Remember I shared this vegan butternut squash soup couple of years back? So I drew inspiration from that one and came up with this soup. This one is also vegan but so much more flavorful with the addition of apple and ginger.
This Instant Pot Butternut Squash Apple Soup
✓ is vegan & gluten-free
✓ full of warm fall flavors
✓ spiced with curry, paprika, cinnamon & cardamom
✓ makes perfect dinner or lunch
It’s always nice to cook with what is seasonal and since this is the season for squash and apples, this soup is definitely perfect for fall. I don’t cook with squash very often though and the reason is that I hate to chop it! Urgh, so much work! So, I cheat and usually buy the cubed butternut squash that you get in grocery stores. If I get the whole squash, I prefer roasting it first and then removing the skin. What’s your best trick to cut squash? I would love to know! For this soup, I got the cubed squash from Trader Joe’s.
This instant pot curried butternut squash apple soup also has a prominent ginger flavor. I actually had ginger in my recipe title initially! But you know, then the title just felt too long so I ended up dropping it. I made this soup last week when I was really sick and fighting a bad cold. This soup was what I needed and I felt good after having it. Hope you guys like it as much I did!
Method
Press saute button on the IP.
Once the pot is hot, add oil to the inner pot.
Add chopped onion and ginger. Cook for 2-3 minutes till onions are soft.
Add butternut squash and apples and stir to combine.
Add all the spices – curry powder, smoked paprika, ground cinnamon, cayenne pepper and ground cardamom and mix to combine.
Then add water, maple syrup, salt and black pepper and mix to combine.
Close the lid of the IP. Press the cancel button and then press the manual/pressure cook button. Cook on high pressure for 8 minutes.
5 minutes Natural Pressure Release (NPR) and then do a quick release. Blend the soup using an immersion blender. If you don’t have an immersion blender, you can use your regular blender – just make sure that the soup cools down a bit before you try to blend it.
Add coconut milk and sriracha (if using) and mix.
Garnish the curried butternut squash apple soup with cilantro, coconut cream and serve hot!
* Adjust spice levels to taste. The curry powder that I used was not hot, if you are using a hot curry powder, add less of it. You may also skip the cayenne pepper in that case.
Instant Pot Curried Butternut Squash Apple Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion 85 grams
- 2.5 teaspoons chopped ginger 12 grams ginger
- 680 grams butternut squash diced
- 1 large apple 250 grams, diced
- 3 teaspoons curry powder or adjust to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1.5 -2 cups water
- 1.5 tablespoon maple syrup
- 1 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
To add after pressure cooking
- 3/4 cup coconut milk
- 1/2 teaspoon sriracha optional
To serve
- cilantro
- coconut cream/milk
Instructions
- Press saute button on the IP. Once the pot is hot, add oil to the inner pot.
- Add chopped onion and ginger. Cook for 2-3 minutes till onions are soft.
- Add butternut squash and apples and stir to combine.
- Add all the spices - curry powder, smoked paprika, ground cinnamon, cayenne pepper and ground cardamom and mix to combine.
- Then add water, maple syrup, salt and black pepper and mix to combine.
- Close the lid of the IP. Press the cancel button and then press the manual/pressure cook button. Cook on high pressure for 8 minutes. Do 5 minutes Natural Pressure Release (NPR) and then do a quick release.
- Blend the soup using an immersion blender. If you don't have an immersion blender, you can use your regular blender - just make sure that the soup cools down a bit before you try to blend it.
- Add coconut milk and sriracha (if using) and mix.
- Garnish the curried butternut squash apple soup with cilantro, coconut cream and serve hot!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instant Pot Curried Butternut Squash Apple Soup
What apple do you use?
I think these were honey crisp.
Hello Manali,
I just bought an Instant Pot and this was my first try. I was going to make the butternut squash soup in the recipe book my IP came with but… it looked really dull. Pinterest to the rescue! Your recipe is delicious and definitely has some kick….could be to the fact I added extra ginger and just bought fresh cayenne. I am amazed how perfect everything was at 8 minutes in the IP. Love it!! The coconut milk gave it such a rich creamy texture too. Thank you so much….
I am glad to hear that! extra ginger adds so much flavor, yum! 🙂
Lovely recipe that we enjoyed tonight. I made the following substitution: instead of using 3 tsp curry powder (which I never have it in the house), I used 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground tumeric and 1/2 tsp Kashmiri chili powder. I also added 1 tsp Aachi Garam Masala. I used chicken stock for part of the water. I would probably omit the maple syrup as the butternut squash was plenty sweet and no one could taste its flavour. My south Indian son-in-law added rice to his and said you could also add cooked chicken to the pureed soup.
glad you all enjoyed the soup Anne! I like the addition of rice, great way to make it a complete meal!
This is the perfect fall soup, Manali! Love how you spiced it up!
Thanks Sabrina!
It’s in my IP now! It took me more like 20 minutes prep time (not a quick chopper here) :). Manali, can you add to your Instructions #7. 5 minutes NPR (you left out the 5). I went to the video and that didn’t tell me NPR time either. I finally found it in your description with pictures. It smells amazing around here! Can’t wait until it’s done. Cool and rainy Fall day here in New Hampshire. Perfect for your soup!
Fixed it! Thanks for letting me know Carol and enjoy the soup!
Hethsnk you for the fantastic soup recipe 😋
welcome! thanks for trying
It is still warm around here, but I’m sure it will soon get cooler! This soup is perfect! I can have it every day! Pinned!
Wait a second! That only took 8 minutes?! What?! I am amazed! I love everything about this soup, Manali! The kick of the spice is a nice added touch!! Have a lovely weekend, my friend!
I love soup too! Noticed that in Europe you can find soup everywhere! Nice spicy recipe!
Simple and divine! IP makes life easier, doesn’t it?