Instant Pot Recipe: Butternut Squash & Sweet Potato Curry Soup

Written by: Bryan

Who doesn’t like soup? I know I do. There’s nothing like a hearty bowl of soup and a fresh baguette to warm you up after a cold day’s adventure. One of my go to soups is something I came up with a while ago. My style of cooking is doing a little research on Pinterest (yes, I have pinterest and yes there is manly stuff on there) and then just jumping in. I like to experiment until I have just the flavour profile I like. I have been obsessed with Indian food lately so this hits the spot for me when I get a craving. Thanks to our new Instant Pot, (why did we wait so long to get one?!) this recipe only takes me about 30 mins to make from beginning to end. Before we get started, I have to admit that each time I have made this, I have tried new things so I have come up with a variety of versions of this soup. I am going to give you the base version with suggestions to expand with.


  • 1 large onion diced
  • 1 butternut squash peeled and cubed
  • 2 sweet potatoes peeled and cubed
  • 2-3 fresh cloves of Garlic (chopped small or pressed) or garlic powder
  • 1 Small piece of freshly grated ginger (or ginger paste)
  • 1 box of broth (I used Cambells Thai Chicken Broth)
  • Curry spice (Clubhouse brand)
  • Hot curry spice (McCormick brand)
  • Garam Masala (McCormick brand)
  • Turmeric (Clubhouse brand)
  • Salt and pepper to taste
  • Table spoon of butter
  • 1 Can of coconut milk – our go to is Farm Boys! (it’ll save you $$’s too!)


  • Dice up the onion, peel and cube both the squash and sweet potatoes. (remove seeds from squash)
  • Set the Instant Pot to saute mode and cook the onions till translucent.
  • Add garlic, ginger and spices till the onions are coated nicely and its fragrant. (instead of using a mix of the spices, I have opted to use curry pastes at times and have enjoyed the results as well. The nice thing is there are no rules here so go ahead and get wild.)
  • Add broth, cubed squash and sweet potatoes
  • Add a pinch of salt and pepper and stir all ingredients together.
  • Set your Instant Pot to pressure cook high and set time to 10 minutes. Also, make sure your vent is in the sealing position
  • When you hear the magical beeps of your timer, do a quick release and remove lid.
  • Use a hand blender and blend the soup till you have reached a nice smooth consistency. (careful its hot!!) *if you don’t have a hand blender you can use a regular blender but again be super careful as it will be super hot!! Oh!! And make sure the lid is on tight or you’ll have one hot mess – literally!!!
  • Shake coconut milk can until you can hear the liquid moving and add the full can to the blended soup, blend again till the coconut milk combines nicely with the soup.
  • Add salt and pepper and any other spice you think it needs till the soup is to your taste.
  • Cut up a piece of bread (or 3!!), sit down with a bowl full of soup and enjoy!!!

**Side note** This makes a pretty big batch so what I do is freeze single servings in small square tupperwares and then use my foodsaver to have single portion servings for a later date.

Drop us a comment if you try this recipe! Cheers!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s