Instant Pot Spicy Butternut Squash Soup: Make it in a Hurry

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Sneak Preview: This recipe for Instant Pot Spicy Butternut Squash Soup will soothe your soul, wake up your tastebuds, and be ready to eat within minutes.

Preparing fresh butternut squash has always seemed too complicated and time-consuming. Peeled-and-cubed squash is available at the supermarket, I know. But somehow, that’s a guilt-inducing option I can’t seem to justify.

Instant Pot Spicy Butternut Squash Soup -- two bowls

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As a microwave girl from way back, I discovered a little trick that makes squash preparation as easy as peeling a potato. Keep reading to find out more.

The idea of Butternut Squash Soup first crossed my radar when I read about it on Orangette. But, interestingly, she got it from someone else. That person adapted it from a Better Homes and Gardens recipe.

An easier way to peel butternut squash:

Since I discovered this trick for softening the skin, I’ve been eating butternut squash like there’s no tomorrow. Place a whole squash into your microwave and cook on HIGH for 4-5 minutes.

Once it cools a bit, cut the ends off and peel with a potato peeler. Next, cut the whole squash in half and clean out the seeds.

You may want to slice the whole squash in half before you peel if it’s easier for you to handle.

How to clean seeds out of butternut squash:

Use a spring-loadedice cream dipper, melon spoon (my favorite), or grapefruit spoon to quickly extract the seeds and the stringy stuff that holds them together.

using an ice cream dipper or melon baller to remove squash seeds

Recipe notes for Instant Pot Spicy Butternut Squash Soup:

  1. If you want a creamy texture without using the real cream called for in so many butternut soup recipes, try coconut milk (“lite” if you prefer). It’s not too heavy, but it adds a pleasant mouth-feel and only the slightest coconut flavor.
  2. Don’t leave out the Asian fish sauce. Look for it in the Oriental section of the grocery store. Don’t worry. You’ll find other uses for it, especially if you like stir-fry recipes. And it lasts forever.
  3. Likewise with the Sriracha or rooster sauce, as we call it at my house. You don’t need much, but it adds a unique zing.
  4. If you happen to have an immersion blender, it means no extra dirty dishes.
  5. Otherwise, use a blender or a food processor to whip this soup into creamy submission, but an immersion blender means no extra dirty dishes.

Can I freeze this soup?

Yes. Pour it into freezer bags and lay them flat in your freezer until they are frozen hard. The flat bags are easier to store.

I keep this in my freezer for “don’t-feel-like-cooking-moods,” especially during the colder months.

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How to assemble Instant Pot Spicy Butternut Squash Soup:

Curried Butternut Squash Soup
Sauté onions in coconut oil.
cutting up fresh butternut squash
Chop softened and peeled squash into 1″ pieces.
Adding curry to  Squash Soup
Add remaining ingredients except for the cilantro.
Heating Butternut Squash Soup
Cook for 10 minutes on High Pressure. Use a natural or quick release (of pressure.)
 using an immersion blender to make Spicy Butternut Squash Soup silky smooth
Use an immersion blender, a food processor, or a blender to purée.

More recipes for soup lovers


If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

Curried Butternut Squash Soup with Coconut MIlk

Instant Pot Spicy Butternut Squash Soup with Coconut Milk and Curry

A smooth and comforting Butternut Squash Soup with depth of flavor and a nice kick from Sriracha sauce. See the notes at the bottom of the recipe for how to make this soup in an Instant Pot.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Servings 5 servings

Ingredients

  • 1 tablespoon coconut oil - or olive oil
  • ½ cup chopped - frozen onion
  • 2-3 garlic cloves - minced
  • 1 tablespoon curry powder
  • 1 whole butternut squash
  • 1 14-ounce can unsweetened coconut milk
  • 2 cups chicken broth
  • 1 tablespoon maple syrup - I sub a packet (1/2 teaspoon of erythritol/stevia blend to cut the sugar)
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon Sriracha - use less or leave out if you don't like it spicy
  • Fresh cilantro for garnish

Instructions
 

  • Saute onion in coconut oil in medium-size dutch oven or large saucepan until onion is translucent.
  • While onion cooks, microwave whole, unpeeled butternut squash about 5 minutes to soften skin. Cut off each end, divide in half and remove seeds. Peel each half, then cube squash into 1-inch cubes.
  • Add garlic to onion and sauté for 1-2 minutes. Stir in curry powder and continue cooking for another minute or two.
  • Add squash, coconut milk, chicken broth, maple syrup, fish sauce, and Sriracha sauce to onion mixture. Bring to a boil and allow to simmer until squash is soft.
  • Use an immersion blender to puree soup in in the dutch oven you made it in. (Or you can use a blender or food processor.)
  • Garnish with cilantro if desired.

Notes

Instant Pot Instructions
  1. Sauté onion in coconut oil in Instant Pot until onion is translucent, about 2 minutes.
  2. While onion cooks, microwave whole, unpeeled butternut squash for about 5 minutes to soften skin. Cut off each end, divide it in half and remove seeds. (A spring-loaded ice cream scoop works like magic) Peel each half, then cube squash into 1-inch cubes.
  3. Add garlic to the onion and continue to sauté for 1-2 minutes. Stir in the remaining ingredients except for the cilantro. Set to HIGH Pressure for 10 minutes. Allow pressure to release naturally.
  4. Use an immersion blender to puree soup in the Instant Pot. (Or you can use a regular blender or food processor.) Garnish with cilantro if desired.

Nutrition

Nutrition Facts
Instant Pot Spicy Butternut Squash Soup with Coconut Milk and Curry
Serving Size
 
1
Amount per Serving
Calories
 
190
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Sodium
 
655
mg
28
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Soup
Cuisine: American
Keywords: butternut squash soupcurry soup recipesInstant Pot butternut squash soupSoup Recipes
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5 Comments

  1. Mmm, I want this for dinner–soon! Sounds so good.

  2. This looks great, and I have a butternut squash in my frig that has been staring at me for a week. I am like you, sometimes it just seems like too much trouble to tackle that thing! Oh, and by the way, I bought my first bottle of roasted garlic oil, and it is the best thing since sliced bread! I can now fix those veggies when I am in a hurry without mincing all that garlic. Thanks so much, Paula, for that recommendation!

  3. Looks yummy. I’ll eat it if you make it!

  4. This looks so good! I love coconut milk in my butternut soup, but I’ve never tried the fish sauce in it. I will definitely try adding it next time. 🙂

  5. Pingback: Coconut Bread Recipe Better Homes And Gardens - Modular Home Ideas