Coconut Curry Butternut Squash Soup

By March 29, 2012

Submitted by Donna B.


  • 1 large butternut squash, peeled, seeded, cubed
  • 1 small-medium onion diced very finely
  • 1 inch ginger finely chopped
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 ½ tsp curry powder
  • ½ tsp turmeric
  • 2 T olive oil


Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.

Print Friendly


5 Responses to “Coconut Curry Butternut Squash Soup”

  1. Christine says:

    This was a little bit too thin when I pureed it, so I added a chopped sweet potato that I had on hand. The thicker result was delicious! I served it at a large gathering and it was a hit!


  2. Mila says:

    This turned out really good. The only thing I changed was adding 2 Tbsp of tomato paste instead of lemon juice and using dried ginger instead of fresh. Thank you for posting!


  3. jordan says:

    I will right away snatch your rss feed as I can’t to find your email
    subscription link or e-newsletter service. Do you’ve any?

    Please allow me know in order that I may subscribe.


    Donna Reply:

    In a typical computer view, to the righthand side of the screen in the column, down about 1/3 of the way.


  4. Sooz says:

    Can you be a bit more specific what you mean by “large” butternut squash – 2 lbs, 3 lbs, or how many cups when peeled and diced? Thanks – not sure if it’s essential but large is pretty subjective.


Leave a Reply