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Instant Pot Curried Carrot & Butternut Squash Soup

This instant pot curried carrot & butternut squash soup is filled with warming spices and nourishing flavors that the whole family will love.
Course Soup
Keyword curry, dairy free, instant pot, paleo, soup, vegan, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 166kcal
Author Sara

Ingredients

  • 1 Butternut Squash peeled & cubed
  • 3 Carrots peeled & chopped
  • 1 Yellow Onion diced
  • 2 cloves Garlic minced
  • 1 Tbls Fresh Ginger minced or 1/4 tsp ground ginger
  • 2 cups Vegetable Broth or broth of choice
  • 1 Tbls Curry Powder
  • 1 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 1 tsp Salt
  • 1 can Coconut Milk full fat
  • 1/4 tsp Cayenne optional
  • 1 Lime optional

Instructions

  • Add all of the ingredients except the lime into the Instant Pot and secure the lid. Make sure the steam valve is sealed and hit the manual pressure cook button. Set time for 15 minutes
  • Once timer goes off, release the steam and use immersion blender to puree the soup in the pot (or blend in batches in a blender) add more broth or coconut milk as needed to puree the soup to desired consistency 
  • Season with additional salt and pepper to taste

Nutrition

Calories: 166kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Fiber: 3g