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!
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.
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!
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.
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.
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?
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.
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.
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.
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.
