Delicious Curry Butternut Squash & Sweet Potato Soup
Picture a warm bowl of soup on a cold and damp evening. Now, blend that comforting image with the bold flavors and aromas of Asia. That is what you can expect from this curried butternut squash and sweet potato soup recipe.
I am thrilled to share this delicious recipe with you because it has become a staple in my kitchen. As an Asian cuisine chef, I have always been fascinated by the versatility of butternut squash and sweet potato. Combined, they make magic in any culinary creation. But in this soup recipe, their flavors are elevated to a new level.
What’s more, this recipe is perfect for those who love the convenience of cooking under pressure. With the Instant Pot, you can cook this soup in just 10 minutes! That’s right – the Instant Pot can create curry butternut squash and sweet potato soup that tastes like it simmered all day.
So if you’re ready to experience an explosion of flavor in each spoonful and want a fuss-free way to prepare dinner tonight or any night, then I invite you to try this Curried Butternut Squash and Sweet Potato Soup (Instant Pot) Recipe today.
Why You’ll Love This Recipe
Listen up, foodies – I’ve got a recipe that will knock your socks off. Are you ready for some curry butternut squash and sweet potato soup made in an Instant Pot? Trust me, once you try this recipe, you’ll never want to go back to anything ordinary.
First off, let’s talk taste. This soup is a perfect blend of savory and sweet flavors that will tickle your tastebuds. The combination of butternut squash and sweet potato creates a rich, creamy texture that melts in your mouth. Plus, the addition of spices like curry powder, cayenne pepper, and chili powder gives it just the right amount of heat.
But here’s the real kicker – not only does it taste fantastic, but it’s also incredibly easy to make thanks to the magic of the Instant Pot. No need to slave over a hot stove for hours – with just a few simple steps, you can have piping hot soup ready in under 30 minutes.
And let’s not forget about the health benefits of this recipe. The butternut squash and sweet potato are packed with vitamins and nutrients like beta-carotene and vitamin C. Plus, the inclusion of chicken broth adds protein while keeping the soup low-calorie.
So what are you waiting for? Whip out your Instant Pot and get cooking! This curried butternut squash and sweet potato soup is sure to become a staple in your recipe arsenal.
Ingredient List
Here are the ingredients you will need to make this delicious and comforting Curry Butternut Squash and Sweet Potato Soup:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 inch fresh ginger, peeled and grated or finely chopped
- 2 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- Salt and ground black pepper to taste
- 2 tablespoons olive oil
You’ll also need an Instant Pot for this recipe.
The Recipe How-To
Now, let’s move on to the most important part of this article – the recipe how-to. To make this delicious Curry Butternut Squash and Sweet Potato Soup, you’ll only need less than an hour to prepare with an instant pot. Here is a step-by-step guide on how to cook this delightful dish:
What You’ll Need:
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch fresh ginger, peeled and grated
- 2 cups cubed butternut squash (peeled and seeded)
- 2 cups cubed sweet potato (peeled)
- 1 celery rib, chopped
- 4 cups chicken broth
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala powder
- Pinch of cayenne pepper
- Pinch of chili powder
- Salt and ground black pepper to taste
- 1/2 cup half-and-half
- 1 tablespoon coconut oil
Instructions:
Step 1: Saute the Vegetables.
Turn on the Instant Pot and select “Saute” mode. Heat the olive oil and add chopped onions, garlic, and ginger. Stir occasionally for about two minutes until they are soft.
Step 2: Add the Remaining Ingredients.
Add in butternut squash, sweet potato, celery, curry powder, garam masala, cayenne pepper , and chili powder in the instant pot. Stir all the ingredients well until they are combined evenly.
Step 3: Pour in Liquid Mixture.
Next, pour the chicken broth into your instant pot. Make sure it covers all the ingredients. Use a wooden spoon to scrape the bottom of your instant pot of any bits that may have stuck.
Step 4: Use Manual Mode.
Close the lid and press “Manual” or “Pressure Cook,” at high pressure. Set the timer to 10 minutes. The instant pot will take about 10 minutes to come up to pressure, after which it will start cooking.
Step 5: Natural Release.
When the timer goes off, let the pressure release naturally for approximately seven minutes. After this, use a quick-release method that should take approximately one minute to ensure that all the pressure has been released.
Step 6: Done and Dusted!
Use an immersion blender or transfer to a blender in batches to puree the soup until smooth. Add half-and-half and coconut oil while continuing whisking until fully incorporated.
And there you have it! This Curried Butternut Squash and Sweet Potato Soup can be served warm with a sprinkle of sesame seeds or coriander on top. This soup is ideal when paired with crusty bread or alongside a fresh green salad for a perfect dinner!
Substitutions and Variations
The beauty of this curry butternut squash and sweet potato soup recipe is that it is highly customizable. I’ve included a list of ingredients that make this soup taste fantastic, but you can always swap out some of the key components to fit your preferences or dietary needs. Here are some substitution and variation ideas:
– Chicken Broth: Not a fan of chicken broth? You can use vegetable broth instead to make this recipe vegetarian-friendly. If you don’t have any broth on hand, you can replace it with water and bouillon cubes.
– Half-and-Half: You can use heavy cream or coconut cream instead of half-and-half if desired. Keep in mind that coconut cream will give the soup a slightly different flavor profile.
– Curry Powder: If you don’t have garam masala or curry powder on hand, you can make your own blend using cumin, coriander, turmeric, and cinnamon.
– Spiciness: Adjust the level of spiciness to your liking by adding more or less cayenne pepper or chili powder.
– Squash Varieties: If you don’t have butternut squash at home, try using kabocha, acorn squash, or pumpkin instead. You could also use a mix of different squash varieties to change up the flavor profile.
– Vegetables: Don’t be afraid to add in other vegetables like kale, carrots, or celery to make the soup even heartier and healthier.
Overall, this recipe allows for a lot of flexibility so feel free to experiment with what works best for you! Whatever adaptations you choose, I encourage you to make this soup your own and tailor it to your tastes.
Serving and Pairing
Curry Butternut Squash and Sweet Potato Soup is a flavorful and creamy soup that can be served as an appetizer or main course. This warming soup pairs best with crusty bread, crackers, or even croutons for added texture. It would also be the perfect complement to a fresh salad or sandwich.
For a more filling option, you can serve this soup alongside rice or quinoa. The sweetness of the butternut squash and sweet potato is perfectly balanced with the spiciness of the curry powder and cayenne pepper, making it a versatile choice for pairing with different types of dishes.
To make the plating more visually appealing, you can top the soup with a dollop of Greek yogurt or sour cream, chopped cilantro, or roasted pepitas for garnish. These add-ons will not only enhance the presentation but also provide additional flavor and texture to each bite.
It’s also great for meal prepping, providing you with delicious leftovers for a quick lunchtime fix throughout the week. Additionally, it’s an excellent freezer-friendly option that you can enjoy anytime you crave a delicious bowl of soup.
Pair this curried butternut squash and sweet potato soup with your favorite beverage such as wine or beer, hot tea or coffee. Whatever your preference may be, this delicious and satisfying soup is sure to be enjoyed any time of the day.
Make-Ahead, Storing and Reheating
This soup recipe is perfect for meal prepping and makes a fantastic make-ahead option. Once the soup has cooled down, transfer it to an airtight container and store it in the refrigerator for up to four days. You can also portion out the soup in single-serving containers for easy grab-and-go lunches throughout the week.
To reheat the soup, you can simply use the microwave or warm it on the stove over medium heat until heated through. If you find that the soup has thickened too much after storing, you can add a bit of chicken broth or water to thin it out.
If you want to freeze this soup recipe, allow it to cool completely before transferring it to freezer-friendly containers. This soup will keep in the freezer for up to three months. To thaw, transfer the container to the refrigerator and let it thaw overnight before reheating.
One of my favorite ways to use leftover soup is as a sauce for roasted vegetables, chicken, or even fish. The flavors of this curried butternut squash and sweet potato soup work well with many other ingredients and make for a flavorful addition to a variety of dishes.
Overall, this soup is a great addition to your meal-prep rotation and makes for an easy and comforting meal any time of year.
Tips for Perfect Results
Preparing a soup from scratch and getting it to the perfect consistency and taste requires a bit of skill and finesse. Here are some tips to ensure you achieve the best results with your curry butternut squash and sweet potato soup recipe:
1. Don’t overcook the vegetables
Overcooking the vegetables can lead to a soggy soup with a mushy texture. To avoid this, make sure you cook the veggies for only as long as necessary until they’re soft enough to blend smoothly.
2. Use freshly prepared spices
Using freshly prepared spices will give your soup a more intense flavor profile. Avoid using pre-packaged spice blends; instead, prepare your own spices using high-quality ingredients, including cayenne pepper, chili powder, ground black pepper, garam masala, garlic cloves, and salt.
3. Cook on high pressure
Cooking on high pressure in your Instant Pot will allow you to develop more flavor in less time.
4. Experiment with different types of squash or sweet potato
To switch things up even more, try experimenting with different types of squash or sweet potato varieties in your recipe. For example, acorn squash or roasted pumpkin could work well.
5. Add half-and-half or coconut milk for creamier texture
If you prefer a creamier texture, add half-and-half or coconut milk when blending the soup after cooking.
6. Garnish with fresh herbs or spices
For an extra pop of color and flavor, garnish your soup bowls with fresh cilantro, basil leaves or toasted pumpkin seeds!
By following these tips and carefully preparing each ingredient for your curry butternut squash and sweet potato soup using an Instant Pot , you can create a deliciously fragrant and flavorful dish that will satisfy all of your taste buds!
Bottom Line
In conclusion, this Curry Butternut Squash and Sweet Potato Soup (Instant Pot) recipe is a delicious and satisfying meal that you can quickly prepare with your Instant Pot. The beautiful blend of sweet potato and butternut squash, combined with flavorful spices and seasoning, make this soup creamy, spicy, and comforting.
With this recipe, you’ll have a warm and hearty meal that’s perfect for cold days or anytime you want to savor something flavorful yet healthy. Not to mention, the ease of cooking with the Instant Pot makes it a straightforward recipe that virtually anyone can follow.
So gather your ingredients and fire up your Instant Pot because this soup will soon become one of your favorite recipes. Whether you’re having guests over for dinner or preparing food for yourself and your family, this Curry Butternut Squash and Sweet Potato Soup is sure to delight everyone’s taste buds. So go ahead, give it a try! You won’t be disappointed.
Curry Butternut Squash and Sweet Potato Soup (Instant Pot) Recipe
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 1 sweet potato, peeled and cubed (approximately 1 pound)
- 1 teaspoon salt
- 4 garlic cloves, minced
- 1 tablespoon garam masala
- 2 teaspoons chili powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 cup half-and-half
Instructions
- Prep the squash by cutting it in half and scooping out the seeds, then peel it and cut off the stem and cut into cubes. Set it aside.
- Set the Instant Pot to saute setting and add the olive oil.
- Once the olive oil is heated, add the onion, celery, sweet potato, and salt.
- Saute until the onion and celery are softened, five minutes or so.
- Add the garlic and cook for another minute.
- Add the garam masala, chili powder, cayenne pepper and black pepper to the saute and cook for another minute.
- Turn off the saute function and add the butternut squash and chicken broth.
- Lid up the Instant Pot and set it for manual mode, high pressure, for 12 minutes.
- Once the pressure cooking has completed, wait for the pot to naturally cool down and unlock, or use the pressure release valve to release the pressure.
- Use a stick blender to puree the soup to your desired consistency.
- Add the half-and-half.
- Serve immediately or refrigerate.
Add Your Own Notes
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