This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!
Made this according to the recipe, used 1lb of frozen cubed butternut squash. Only sub was a cup of full-fat coconut milk for the heavy cream. The soup (according to the video) is quite thin, but the flavor - WOW!! By “spicy” it means you get warmth from the ginger and curry powder, but it’s hard to pinpoint exactly what is making it so delicious. I’d like to add more squash or a potato next time to make it thicker, but this is seriously addictive and so tasty. Made on a snowy day = perfect savory sip.
Read MoreI doubled the amount of squash since so many reviewers said the soup was thin. It was still thin! I wouldn't make it again.
Read MoreMade this according to the recipe, used 1lb of frozen cubed butternut squash. Only sub was a cup of full-fat coconut milk for the heavy cream. The soup (according to the video) is quite thin, but the flavor - WOW!! By “spicy” it means you get warmth from the ginger and curry powder, but it’s hard to pinpoint exactly what is making it so delicious. I’d like to add more squash or a potato next time to make it thicker, but this is seriously addictive and so tasty. Made on a snowy day = perfect savory sip.
Made this soup today for a friend. It was so good we had to hold back a batch for ourselves. I would not describe this as spicy, but very tasty. Only change I made was to add a half teaspoon of cardamon. If you want a bit of heat cayenne pepper would go well. Next time I will add some cumin too. Can't wait to make this again. Thank you for the recipe!
Love the flavor of this soup! To thicken it, I just added a small yellow squash and a small zucchini that i cut up and sauteed with the onions. Couple tips: - if using a whole butternut squash slice the butternut squash in half, then pressure cook it with 1.5 cups of water for 5 or 6 mins, skin come right off! - Add a chopped chili pepper when sauteing for a nice kick
I made this soup today and it was so easy and delicious. Loved the curry with butternut squash. The only change I made was substituting half & half for the heavy cream, it's what I had on hand. A definite keeper.
The recipe is a good reference point for me, but I made several changes. I certainly used more than a pound of butternut squash, but still only used five cups of broth. I wanted a really thick soup, but five cups of broth even with almost three pounds of squash made it rather soupy. I went easy on the sugar. I kept the other ingredients the same. I also added two carrots, one apple and fresh ginger not grated. I added a pinch of nutmeg, cinnamon, cardamon, and allspice Instead of heavy cream I used coconut milk. Cooked it for 12 minutes, and natural release for 10 minutes. It was easy to make because you're going to use a hand blender so everything can be rough cut.
Delicious!! Used a whole almost 2 lb squash and about a cup of pumpkin puree with 4 cups broth and it turned out nice and thick. Sauteed the garlic and ginger with the onion. Also doubled the curry powder and added some cayenne pepper. Used coconut milk as well. We ALL loved it!
This had a beautiful color and perfect light texture. Delicious. My husband doesn't like squash but tried it and loved it. I can't wait to make this for a pot luck. It was the easiest soup recipe I have ever made and has so few ingredients. I did cut the squash in half and bake in 1/2 inch of water for 30 minutes because I think peeling and dicing the squash is difficult. It is easy to scoop out the pulp after its been baked and add to pressure cooker.
I made it as-is for my wife and she loved it. It was a cold afternoon and went well with a bit of bread on the side. I used an entire butternut squash, about a pound and a quarter to a pound and a half, and it still came out perfect.
Very nice. But I could not figure out whether the recipe wants me to wait 5 minutes before doing a quick release, or to do the quick release immediately and then wait 5 minutes before removing the lid. Can someone please explain?
Very quick and easy in the instant pot. Tastes great, although a very “thin” soup. I also used coconut milk in place of the cream and would most definitely make this again.
Really good!! I put it back on sauté and quickly thickened it with 2 tablespoons of cornstarch after it was done. Easy to find out about this simple method online if you are not familiar with it. Mix the cornstarch into a cup first.
Maple syrup instead of brown sugar, half and half for the cream, ran short of vegetable broth so 4 cups vegetable broth/1 cup chicken broth. Will definitely make again. Oh and used the whole squash-about a 3 pounder.
Loved this. Light and flavorful. I am making it for Thanksgiving. To the reviewer who asked when to release the pressure, my interpretation of the instructions was do quick release immediately and that it will take about 5 min for pressure to release. This is how I did it and it turned out delicious.
Used less veggie stock as my first attempt was very thin. I use two pounds of squash and 8 cups of stock- delicious!
I used beef broth because that's what I had on hand. I also added a few small red potatoes which made it creamy, especially since I omitted the whipping cream. My family loved it!
I have made many batches of butternut soup over the years and this BY FAR has been my favorite! The Instant Pot made preparation quick and easy. I used 3 squash, about 6 cups of vegetable broth, doubled the sugar and spices and added about 1 tablespoon fresh chopped sage from our garden. I only used a drizzle of heavy cream - maybe 1/4 cup because after I pureed with the immersion blender it was a nice thick consistency and full of flavor. For those looking to minimize the fat this recipe is absolutely delicious without any cream at all. Even my teenage boys said "WOW!"
This is my first time making butternut squash soup and it it delicious! I didn’t have vegetable broth so I used chicken broth instead—no big deal. It didn’t come out as bisque-like as I thought it would but, the recipe does say soup, so there’s that. Overall, it was easy to make and the taste is fantastic. Thanks!
Did not add the brown sugar. Added 1/4 cup low fat cream cheese and 3 chopped carrots.
This soup was perfect on a rainy day. I actually used vegetable stock instead of broth because it’s what I had on hand, it was really delicious.
Great soup! I agree with other reviewers that it was thin. We didn't have a lot of food around so we skipped the ginger and curry powder and subbed the heavy cream for coconut cream to make it vegan. It was too thin at the end so I put the instant pot on the sauté setting to let it evaporate a bit. In the end, it was great, and my sister who's a very picky eater and almost always refuses to eat any food with vegetables in it went back for seconds! We didn't even mind that it was really thin. We will definitely make this again!
My wife has a dairy allergy so I replaced the heavy cream with 1 can of full fat coconut milk. I also increase the butternut squash to one large squash, about 2-3 pounds while reducing the vegetable broth to 4 cups for a thicker soup. I have made this recipe several times and it’s always great. I have served it with grilled shrimp, which reminds my wife and I of a lobster bisque.
WONDERFUL! Flavor is perfect! I left everything as is because I really wanted to try THIS recipe. Today, I wanted thick soup so - 56 oz squash, double the onion/garlic/spices, 4 c. broth, heavy cream at 1 c. For those of you who want a THICK version of THIS soup, use this this ratio. Extra spicy, add cayenne.
I made some of the suggested changes. I added half a teaspoon of cumin and half a teaspoon of cayenne pepper and doubled the curry. That was a mistake - it was too spicy. I will add much less cayenne and curry next time to preserve the lovely taste of the butternut squash. I used a 2 lb butternut squash and only 4.75 cups of broth and it was still too thin. I recommend reducing the amount of broth and just add in after blending if it is too thick.
I used 4 cups of broth. I did not add curry but added 1/2 tsp of turmeric and cayenne pepper .
So yummy! A super savory flavor that is hard to describe. Just amazing.
It was so delicious!! Since I work at different locations everyday, my car is my office. I take soups for lunch in a thermos so I can drink it easily. This soup was too thin and I was hungry in a couple of hours. So any suggestions to make this more filling or thicker will definitely be appreciated. YUM.....
Used maple syrup instead of brown sugar and coconut milk inlieu of cream. Yummers.
Doubled the recipe using a bit over 4 lbs of squash and 8 cups of chicken broth instead of vegetable since that's what I had. As another reviewer suggested, added cardamon to the spices. My house smells yummy and the soup is delicious.
Taste wise this soup is 4 1/2*,but consistency wise. I would give it only 3*! It was very runny! I made it in a regular pot using frozen diced butternut squash. I knew that the frozen squash was going to release some extra liquid, so I used only 4 cups of broth, but, once blended, it was still very thin! So next time I will either use half the broth or double the squash+spices. Also, my family likes a hint of cinnamon in any squash soup, so I would reduce the curry powder and add some cinnamon.
I only made one substitute because it was what I had on hand. But, I don't think it made much difference since it was vegetable stock instead of broth. Anyway, I did everything else as written. At first, when I opened the pot, I thought, wow, this is really going to be a thin consistency, and it is. That being said, it is a wonderful, belly warming soup. I bought a couple of baguettes at COSTCO this weekend and it was great for dunking. I will definitely make this again and again. Someone mentioned putting cumin in so I may try that some time just to experiment, but this recipe is great just like it is.
I changed it up for a vegan recipe. Doubled the squash to two pounds. Added two more cups of broth. I added 1/2 Tsp. Real diced ginger. After cooking soup, I added one block of Firm tofu after squeezing out extra liquid for 1/2 hour, and then cubing it into bite sized chunks, and afterseparately Pressure Cooked on high for 3 minutes. Quick Release. Then stirred in one cup unsweetened plain soy milk. Add more curry if you like it spicy.
This is absolutely delicious!!! I definitely will be making this again!!!!
Didn't use the cumin, but did everything else exactly like the recipe. Excellent! My husband doesn't like soups, but he did like this one. Will make again for sure!!
I did love this soup. I made some changes to the original recipe however. I used coconut milk instead of cream, I used lots fresh grated ginger, I substituted real maple syrup for brown sugar, and added many extra spices. About a half teaspoon of each; Penzies Cajun seasoning, Penzies Hungarian sweet paprika, ground cloves, turmeric root powder and cinnamon. I also prefer to use "Better than Bouillon", instead of most liquid bouillon purchased in stores.Next time I make this I will use more ginger and add some sweet potato. I may try to bake the cubed butternut too. That should naturally enhance the natural sugars in the squash.
GREAT FAST I used my squash sitting outside for fall decoration , microwaved to soften then cut up for IP. Turned out beautifully and soup done for lunch. Can you imagine how much easier if using a package of cubed squash. I used beef broth and a few red pepper flakes also. Definitely a keeper.
I doubled the amount of squash since so many reviewers said the soup was thin. It was still thin! I wouldn't make it again.
Used maple syrup instead of brown sugar and coconut milk inlieu of cream. Yummers.
I made this 90% as written, my only deviation was the amount of butternut squash. I used a whole small squash so I most likely had more than 1lb of butternut (maybe 2-3). I thought that may help address the thin soup issue but it did not. This soup is thin and watery. I did use Red Thai Curry powder but the soup was still on the blander side. Before serving to my family I plan to tweak the soup some.
This is my first time making Butternut Squash Soup and I read many of the comments and tweaked it a little bit. When I sauteed the onion and garlic I added some sage to the ginger and used cumin instead of curry. I did 2 pounds of squash, only 4 cups of broth. I also added two carrots, two celery stalks, and one granny smith apple. I also sprinkled in some nutmeg and cinnamon. Once it was done, I emulsified it and then stired in a small carton of heavy cream. It was nice and thick.
I made this soup, and it's very flavorful and delicious. I had to substitute the heavy whipping cream because I had none. I printed the recipe to remind me to get heavy cream for the next time I make this. I may even double the recipe! I can't even imagine how much creamier and delicious it will be! Thank you for sharing!
This was delicious!!! We loved it. Consistency was great. Made the recipe as written except that I had closer to 2 pounds of butternut squash. Also added the cardamom and fresh ginger that someone recommended. Loved it as is. Will try adding a bit of cayenne for some heat, and may try the coconut milk so many liked. But really great as is.
Such a comforting and delicious soup and you can make in less than an hour (even cubing up your own butternut.) I decided one hour before lunch that I wanted soup and had some old squash... no matter, it was yummy. It is thin especially since I did not use the heavy cream (used instead half and half coconut & almond milk) f as I wanted to share with my daughter who is vegan. But added sour cream and crackers to ours and it was great. My daughter will use vegan sour cream.
i used fresh ginger grated about a tablespoon in place of dried ginger and i used coconut milk instead of half and half for the anti inflammatory properties and the nutty flavor. i left it chunky, just mashed itn instead of blending. i added a dash of turmeric in addition to curry powder. i wish there was smell-o-vision, so i could share this with you! this is great!
I kept the recipe as is except I used 2- 10oz bags of frozen squash and added a 32oz can of pumpkin! It was the PERFECT consistency! So yummy!
I only used 4cups of vegetable broth and it was nice and creamy. Very tasty so I will make it again
This is the Best Butternut Squash Soup I ever had!!! Thank you for this amazing recipe!!!
Yummy - not spicy at all. Pre-Made lunch for the week and now looking forward to eating it. Next time we make it I will add more curry and try using coconut milk instead of the cream!
Fantastic! Trying it tonight with an added 1/2 pound extra of squash to thicken it up. But wow...loved it!
I think it needs less broth and more squash. Otherwise it was good. Maybe more heat, too.
This was really tasty, but would have been very thin if I had not been warned b y the reviews of others. I decreased the Vegetable broth to 4 cups and used my entire 1.75 lb butternut squash instead of a one lb one as per the recipe. I also doubled the amount of curry powder and added a bit of cumin. It was really delicious. I am giving 4 stars since I had to make those adjustments.
Amazing and simple. Now is the best time to make it (fall() with the cost of squashes right now. I think the whole soup cost only $6 and that was because i had to buy the expensive whipping cream and vegetable broth!
Delicious!!!!!!! It is so yummy with a loaf of fresh baked bread and a salad! Perfect on a cold winter night! I love my bread dipped in this heavenly soup! I have made this soup many times this winter.
Omgosh! I just made this, let my mom “taste” it and she took the entire cup! I couldn’t stop at one cup I had to have two! the spices taste amazing together!
This has a delicious flavor, but is on the watery side. I would add more veggies next time. As others did, I swapped the cream for a can of coconut cream.....soooo good!
This butternut squash soup is the bomb! I've made it 3 times and passed it on to friends. Everyone loves it and so delicious on a cold day with some sourdough bread!
I made the recipe but saw that it was too watery before immersion so I scooped out 1 cup of liquid and it turned out perfect! Even better the next day as it thickened some more. I will make this again but next time with 4 cups of broth.
Fast, easy, hearty, flavorful, savory, with a hint of sweet soup!!! I used the whole Butternut Squash (medium to large). I don't weigh or measure the squash. Next time I will either roast the squash in the oven or put it in the microwave to soften the squash and ease the process of peeling. I used flaxseed oil (what I had on hand) to sauté the medium yellow onion for about 6-7 minutes (longer or shorter sauté times for whatever you like). I then crushed up fresh whole garlic and sauted for another minute or so. Added unsalted organic chicken stock (what I had on hand), fresh ginger root that I peeled and crushed, salt, pepper, curry, cumin (because I love cumin), cardamon (hint of sweetness), and a little brown sugar. I have the crockpot pressure cooker and used the meat/stew setting over the soup/broth setting for 15 minutes. After 15 minutes I realeased the pressure knob on top of the lid, turned the crock pot off so the pressure would not continue to build and be let out. This took roughly 5 minutes give or take a few minutes. I removed the lid and used my immersion blender to puree the soup. I then tured the crockpot back on and clicked on keep warm setting. I did not add the heavy whipping cream into the soup as I was not the only one enjoying this. I left it on the side for people to add as they wished (some people don't deal well with dairy products). I absolutely loved it without the heavy whipping cream. Felt I could taste the savory and sweet all in one.
2/2021 Very Good, David liked Added chopped carrots, in place of Heavy Cream use Greek Yogurt and or coconut milk Next time try using a potato masher, food processer made the soup thinn
Delicious! This is a great recipe if you have a lot of squash in your garden. It freezes beautifully and you can enjoy it all year long. I omitted the cream and used coconut milk to play up the curry and it was nearly identical to a soup I order from a local sushi restaurant occasionally. Great recipe, easy to follow and quick too. Thanks for sharing.
This was SOOOOO goood! The only thing I did different was to add some crushed pepper for some heat & used half & half instead of whipping cream. So much flavor!
Great recipe with the following tweaks…..added 1 (15oz) can pumpkin, used 3 cups broth instead of 5, 1/4 tsp cardamom, 1/4 tsp cinnamon, 1/8 tsp cloves, dash of red pepper flake, and fresh grated ginger. The soup was appropriately thick to my preference. Will def make again!
OK...I made the soup as written because I don't think it's fair to rate something that you've altered in multiple ways - it was "ok", and I would have given it 3 stars. Like many said, it was thin and didn't have much body. After reading all the comments, I made it again and made the following changes: I used two (2) large butternut squash. I don't know how much they weighed (sorry), but I bought them a week ago and forgot their weight. I also used chicken stock because I didn't have vegetable stock. I used Maggi chicken stock paste and mixed it with the 5 cups of water. I did not put in any additional salt because the Maggi stock is pretty salty on its own. I used 1/2 cup heavy cream and 1/2 cup of coconut milk. Everything else I followed the recipe exactly. This soup came out thick, creamy and absolutely full of flavor and is now on my permanent file for fabulous soup recipes!
