Updated: Nov 17, 2019
This soup is delicious and elegant. It's perfect for the fall season and a great light first course for any holiday meal. The butternut squash is sauteed with onions, garlic, pear, and seasonings and then is cooked with chicken broth, coconut milk and curry. After cooking it's pureed and becomes silky and smooth. The soup can be made in advance and frozen. It really doesn't get easier than that. This soup is made in the Instant Pot so it is quick and easy. But don't worry if you don't have an Instant Pot you can make this the old fashioned way.
Ingredients for "Instant" Butternut Squash Soup:
yields 2 1/2 quarts
2 tablespoons olive oil
2 pounds butternut squash, peeled, seeded and diced
1/2 cup (1) parsnip, diced
1 cup chopped onions
1 clove garlic, minced
1 pear, peeled, seeded and diced
1 teaspoon chopped fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 teaspoon curry
2 1/2 cups chicken or vegetable broth
1 can coconut milk
I used my 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.
I also used my Braun hand blender. Click HERE to learn more information on the Hand Blender.
Time-Saving Tips: All of the vegetables can be prepped in advance so they are ready when you're ready. The entire soup can be made in advance and kept in the refrigerator for a few days or frozen.
Let's see what we need.
Set the Instant Pot to Saute for 10 minutes. Once it is preheated add all of the ingredients except for the broth, coconut milk, and salt. Saute until the vegetables start to turn slightly golden. It will likely take about 6 minutes so you can just cancel the setting. I find the timing can be a little different depending on whether or not everything is cold or room temperature. Then add the broth and the coconut milk to the pot and give it a stir. Cover the pot and set to high pressure for 20 minutes and let in naturally release.
Now using the hand blender process the soup until it is smooth. I like to take the insert out of the Instant Pot before using the hand blender. This way I don't drip all over the pot. Once the soup is blended taste to see if it needs salt.
It's ready! Doesn't it look great? If you are making this soup ahead of your holiday meal you can pour the soup directly into containers. That's what I did but I made sure to have a bowl of soup for my lunch. I love it because it is so tasty and healthy you just can't go wrong.