Instant Pot Curried Butternut Squash Soup
Recipe type: Soup
Rich and creamy with lots of flavors, this comfort food, Curried Butternut Squash soup is nutritious and tasty and will leave you satisfied for hours.
  • 1 Tlbs. Organic, Coconut Oil (get the kind that doesn't taste like coconut - see post)
  • 1 Medium Organic Butternut Squash, peeled, seeded and diced
  • 1 Medium, Organic Yellow Onion, diced
  • 3 Cloves of Organic Garlic
  • 2 Tlbs. Organic Curry Powder
  • 1¼ tsp. Sea Salt or Himalayan Pink Salt
  • ¼ tsp. Organic Black Pepper, ground
  • 4 C. Organic Beef Broth (homemade or our favorite boxed brand - see post)
  • 1 Can of Organic, Filler Free Coconut Milk
  1. Using the saute function in your Instant Pot, add the coconut oil, squash, onions, garlic and saute for 10 minutes until the onions are translucent. Stir frequently to prevent scorching.
  2. Turn off the saute function on your Instant Pot and add the remaining ingredients except for the coconut milk.
  3. Close the Instant Pot lid and close the vent. Click 'soup' button and set for 20 minutes.
  4. When it is done and beeps, let the pressure out carefully by opening the vent.
  5. Using your immersion blender, blend up the soup until it's creamy and no chunks remain.
  6. Serve with a side salad and enjoy it piping hot!
Recipe by Feasting On Joy at