Instant Pot Spiced Butternut Squash Soup

A colorful aromatic soup that gets its rich flavor by blending garam masala and curry powder with the addition of ginger and coconut oil.

Another tangy but delicious ingredient used to make this soup extra creamy, is not like your typical soups that use heavy cream, like this, Creamy Roasted Broccoli Cheddar Cheese Soup. No, but rather whole-milk yogurt.

Savor the essence of Spiced Butternut Squash Soup in every spoonful!

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Add to the experience even further, as the soup is garnished with toasted pumpkin seeds, a dollop of whole-milk yogurt and a sprinkling of black pepper.

Croutons Are Always An Option

According to the inventor, Robert T. Morris of modern day croutons, they’re a culinary staple to be used to add flavor and texture to a dish.

Not that this Spiced Butternut Squash Soup needs any help in the flavor department, but some of us do love the extra crunch when eating a delicious soup, like with this Creamy Pumpkin Soup With Brown Sugar Cinnamon Croutons.

Therefore, it’s optional to top your Spiced Butternut Squash Soup with toasted brown bread croutons.

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Instant Pot Spiced Butternut Squash Soup

2 tablespoons unrefined coconut oil

1 large yellow onion, halved and thinly sliced

Himalayan salt and ground black pepper

2 tablespoons fresh ginger, finely grated

1 tablespoon curry powder

2 teaspoons garam masala

2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks (4 cups)

1 quart chicken broth – Find Recipe HERE

½ cup whole-milk yogurt, plain, plus more to serve

½ cup pumpkin seeds, toasted *See Cook’s Notes

Optional Garnish

4-6 slices Cheesecake Factory “Brown Bread,”crust removed, toasted, cut into 1/2-inch squares (opt for similar brown bread)

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Cook’s Notes

You can wish too, you can use store-bought roasted pumpkin seeds, either plain or spiced.

To toast your them yourself do the following:

Using the Instant Pot, push More/High Sauté, wait for inner pot to warm. Add seeds and stir occasionally until lightly browned and fragrant, about 4 minutes.

Transfer toasted seeds to a small bowl and set aside. The seeds will crisp as they cool.

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With a 6-quart Instant Pot, select More/High Sauté. Add the coconut oil and heat until shimmering. Add the onion and 1 teaspoon salt and cook, stirring occasionally, until beginning to brown, about 7 minutes.

Stir in the ginger and cook until fragrant, about 30 seconds. Stir in the curry powder and garam masala, add the squash and broth. Stir to combine, then distribute in an even layer.

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High.

Set the cooking time for 10 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

With an immersion blender to puree the mixture until smooth, about 30 seconds. Or use a blender and purée mixture in two batches and return both batches to pot.

In a small bowl, whisk together the yogurt and 1 cup of the puree, then stir into the soup. Taste and season with salt and pepper.

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Serve a bowl of soup topped with yogurt, toasted pumpkin seeds and ground black pepper. Optional to top with toasted brown bread croutons.

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Indian bread, is a perfect accompaniment for this Indian style soup. You can serve the soup with one of the following: Roti, Naan or Chapati.

The later is a whole wheat bread that is usually flat and can be made thin or slightly thicker based on personal preference.

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No yeast required. Make your own with whole wheat flour and milk using this recipe – Indian-Style Chapati Whole Wheat Flatbread.

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Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.

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