Chattavore

What I ate, plate by plate.

Air Fryer Baked Potatoes

Air fryer baked potatoes have the same crispy skin and fluffy interior as potatoes baked in the oven, in 3/4 the time! Air-fried baked potatoes are so easy! All you need is a little oil and, if you like, some kosher salt or sea salt. Keep reading to learn how to bake a potato in the air fryer that is restaurant quality.

a photograph of an air-fried baked potato with butter, sour cream, and green onions on a white plate with a fork [Read more…]

Instant Pot French Dip Bowls

This Instant Pot French dip bowl is a simple dinner with tender chuck roast, savory au jus, creamy mashed potatoes, and a delicious horseradish sauce! It’s so easy and comforting. The Instant Pot allows you to get slow cooked flavor and falling apart pot roast in just about an hour!

a French dip bowl with shredded chuck roast, mashed potatoes, and horseradish sauce with pieces of bread in the background [Read more…]

Easy Cottage Pie

Cottage pie is like shepherd’s pie, but with ground beef instead of lamb. This easy cottage pie is a simple, rich, warm, and comforting dinner! This dinner is the definition of true comfort food! It’s my mom’s birthday dinner request every year, and a perfect dish to take to a family that needs a meal. It tastes super rich but it’s actually pretty healthy. Ground beef, onions, carrots, peas, flour, beef broth, red wine, tomato paste, and mashed potatoes are all you need for this crowd-pleasing dinner! It’s a great make-ahead dinner as well.

a photograph of a cottage pie in a baking dish with a plate of cottage pie in front of it
[Read more…]

One-Pan Pasta with Broccoli and Mushrooms

One-pan pasta with broccoli and mushrooms is a sanity saver on crazy nights when you can’t stand the thought of dirtying more than one pan! It’s comfort food at its best and I am pretty sure that with all those vegetables you can call it healthy too. Broccoli, mushrooms, onions, pasta, chicken broth (or vegetable broth), butter, a little cream, sun-dried tomatoes, and a sprinkle of cheese. Why wouldn’t you make this easy one-pan dinner?

a photograph of a bowl of one-pan pasta with broccoli and mushrooms with a piece of bread in the bowl and a pan of pasta in the background [Read more…]

Instant Pot Butternut Squash Soup

When Fall weather hits, there are few things more comforting than this simple, creamy, and delicious Instant Pot butternut squash soup! Cooking the squash in the Instant Pot eliminates the need for peeling and dicing the squash, which really simplifies this soup. There are so many ways that you can customize this soup to suit your tastes!

an photograph of Instant Pot butternut squash soup sprinkled with curry powder and pumpkin seeds and drizzled with coconut milk with a biscuit on the plate

Click here to save this recipe on Pinterest!

I have to be honest, there are few foods that I love more than a creamy soup. I know that I have mentioned my affection for soups recently and this creamy butternut squash soup is no exception. Butternut squash plays perfectly with the warm curry spices in this soup, though you can certainly dress it up with whatever flavors you love.

Butternut Squash Soup

I first made this butternut squash curry soup after my aunt made it on Black Friday while visiting us from Texas a decade ago. My aunt is the family foodie that gets my food obsession the best, and when she made this butternut squash soup with turkey stock she had made from the turkey carcass, coconut milk, and coconut curry powder she brought from Central Market in Houston, I was smitten. To this day it is one of my favorite soups.

an overhead photograph of a bowl of Instant Pot butternut squash soup sprinkled with curry powder and pumpkin seeds and drizzled with coconut milk, with a biscuit on the plate and a spoonful of curry powder beside it

Instant Pot Butternut Squash Soup

This time around I decided to try an Instant Pot butternut squash soup. I am in love with making this soup in the Instant Pot because there is no need to peel the squash or cut it into chunks, and cutting up a winter squash always makes me a little nervous that I am going to end up in the ER.

For this soup, all you have to do is cut the squash into 4 pieces, scoop out the seeds, and steam it on high pressure with a little water (I used this recipe from Simply Recipes as my guideline). After you give it a few minutes to cool down, you scrape the pulp into the Instant Pot, puree it with some chicken or vegetable stock, add coconut milk (or cream, if you prefer), and spice it however you like.

Make This Soup Your Own!

While I love how the warm flavors of the curry blend with the sweet flavors of the squash, your options with this soup are wide open:

  • Maple syrup and bacon
  • Brown butter and crispy sage
  • Cook a peeled and cored apple with the squash then purée it into the soup and spice it with cinnamon and nutmeg
  • Salt, pepper, and a drizzle of truffle oil on top of each bowl

I love to serve this soup with a big chunk of baguette and some cheese as a main dish, pack it in a Thermos for lunch, or freeze individual portions of it that can be pulled out for quick meals. This Instant Pot butternut squash soup is so simple but delicious and comforting at the same time!

This recipe was shared on The Weekend Potluck on The Country Cook and Meal Plan Monday on Southern Bite!

Click here to save this recipe to your Pinterest Instant Pot and soup boards!

an overhead photo of a bowl of Instant Pot butternut squash soup sprinkled with curry powder and pumpkin seeds and drizzled with coconut milk

Yield: 6 servings

Instant Pot Butternut Squash Soup

15 minPrep Time:

25 minCook Time:

40 minTotal Time:

Save RecipeSave Recipe
Print Recipe
Recipe Image

Ingredients

  • 1 large butternut squash
  • 1 cup water
  • 4 cups chicken or vegetable broth
  • 1 13.5 ounce can coconut milk or 1 3/4 cup heavy cream
  • 2-3 teaspoons curry powder, or spice of your choice
  • salt and pepper to taste

Instructions

  1. Cut the top of bottom off of the squash. Cut the squash in half and scoop out the seeds. Cut each half in half again crosswise.
  2. Pour 1 cup water into the bottom of the Instant Pot and place the steam rack into the pot. Place the squash quarters onto the steam rack. Place the lid on the Instant Pot and set the steam release valve to "sealing". Select "steam". Make sure the Instant Pot is set to high pressure and use the +/- buttons to set the time to 7 minutes. When the cook time is up, turn the Instant Pot off and manually release the pressure. Use tongs to remove the squash from the Instant Pot and set aside to cool for 10-15 minutes.
  3. Remove the steam rack and pour out the water. Use a spoon to scoop out the flesh of the squash. If you have an immersion blender, place the squash into the Instant Pot with the broth and purée until smooth. If you don't have an Instant Pot, purée the squash in a blender with a small amount of the broth and pour into the Instant Pot with the remaining broth.
  4. Set the Instant Pot to sauté. Add the coconut milk or heavy cream and cook, stirring frequently, until the soup is heated through. Add curry or other desired spices. Salt and pepper to taste.

Notes

Cook time reflects approximate time for the Instant Pot to come to pressure.

7.8.1.2
20
https://chattavore.com/blogging-aspirations-curry-anxiety-and-butternut-squash-soup/

This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!