Delicious Curry Ginger Squash Soup Recipe
Welcome to my Instant Pot Curry Ginger Squash Soup recipe, where bold flavors and cozy comfort combine in a warm bowl of goodness that will leave you feeling completely satisfied. As a home chef who loves throwing parties, I have cooked this soup for many gatherings, and it has always been a crowd favorite.
This is the perfect soup for chilly evenings when you need something to soothe your soul. It is packed with wholesome ingredients that not only taste great but are also rich in nutrients your body needs. The butternut squash provides a good amount of dietary fiber, vitamin A, and potassium while the ginger and turmeric give this soup an immunity-boosting punch.
The best part about this recipe is its convenience factor. Using an instant pot makes cooking this soup an effortless task; everything can be done in one pot and in just 30 minutes! From start to finish, you will have a delicious meal prepared with real ingredients that will nourish your body and please your taste buds.
So grab some spices, stock up on some squash, and let’s get cooking some Instant Pot Curry Ginger Squash Soup!
Why You’ll Love This Recipe
Get ready to fall in love with this Instant Pot Curry Ginger Squash Soup Recipe! If you’re a fan of savory, creamy soups, then you’ll adore this dish. Here are a few reasons why I think you’ll absolutely love this recipe:
First and foremost, it’s incredibly easy to make. With the help of an Instant Pot, this soup comes together in no time at all. All you have to do is saute the onions and garlic, toss in the rest of the ingredients, let it cook under pressure for a few minutes, and voila! Your delicious soup is ready.
Secondly, it’s a healthy yet satisfying meal. Butternut squash is low in calories but high in fiber, vitamins A and C, and potassium. The curry powder and red curry paste give it a warm and spicy kick that will leave your taste buds begging for more.
Lastly, it’s versatile. Although this soup is perfect for a cozy night in or when having company over for a dinner party, it can also be stored and reheated for leftovers throughout the week. Plus, with the variety of substitutions and variations available (as listed in section 5), you can switch up the ingredients to suit your taste preferences.
In conclusion, this Instant Pot Curry Ginger Squash Soup Recipe is perfect for anyone looking for a quick and healthy meal with a spicy twist. Trust me; you won’t regret giving this recipe a try!
Ingredient List
Here is everything you will need to whip up this Instant Pot Curry Ginger Squash Soup Recipe:
Vegetables:
- 1 medium butternut squash, peeled and chopped into 1-inch cubes
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
Spices and Herbs:
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Salt and pepper, to taste
Liquids and Broth:
- 3 cups chicken or vegetable broth
- 1 can unsweetened coconut milk (13.5 ounces)
Oils and Fats:
- 1 tablespoon coconut oil or olive oil
Optional Add-ins and Toppings:
- Red curry paste, to taste for a spicier version (optional)
- Grated fresh ginger, for serving (optional)
Note that if you don’t have red curry paste at home, don’t worry! This recipe is already packed with flavor even without it. You can also customize the amount of spices and herbs depending on your liking.
The Recipe How-To
Now that we have all the ingredients ready, let’s get cooking! This recipe is easy and quick to make with our trusty Instant Pot.
Steps
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Turn on the Instant Pot on saute mode and heat coconut oil. Once the oil is hot, add 1 medium chopped onion and saute them until they turn translucent.
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Next, press the “cancel” button on the Instant Pot, and then press “saute” again to continue with curried butternut squash soup.
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To the onions in the pot, add two cloves of minced garlic and about 1 tablespoon of freshly grated ginger. Stir for a couple of minutes until you can smell everything coming together.
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Now comes the star of our show – add the peeled and cubed butternut squash to the Instant Pot. Stir in with garlic-ginger mixture for about 3 minutes.
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Then add 1 tablespoon of red curry paste, 1 tablespoon of curry powder, a pinch of nutmeg, a pinch of cinnamon, a pinch of turmeric, and some salt according to your taste. Stir everything together.
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Pour in 4 cups of chicken broth or vegetable broth into the pot.
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Close the lid on your Instant Pot, select “manual” mode, set a timer for 5 minutes at high pressure (use the “pressure cooker” function if using an older model). Once it’s done cooking, do a quick release.
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Using an immersion blender or transferring everything to a blender, puree everything until it’s smooth and creamy.
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Return your soup to your Instant Pot, then set it back to “saute” mode.
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Add in one cup of coconut milk, diced onions, peeled/chopped ginger, salt, pepper to taste or add more curry seasoning as per your preference.
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Stir well until all ingredients are well combined.
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Let it cook for about 5 more minutes stirring frequently until curry butternut squash soup is hot enough to serve!
Note for Slow Cooker
If you’re using a slow-cooker You can try cooking this recipe on low heat for four-six hours, adding coconut milk only for about an hour before finishing it up.
By now you should have made yourself a yummy bowl of curried butternut squash soup that’s sure to warm up your soul!
Substitutions and Variations
When it comes to making soup, the possibilities are endless. This Instant Pot Curry Ginger Squash Soup Recipe is no exception. Here are some substitutions and variations you can try to tailor this recipe to your liking:
– Spice Level: If you want a milder flavor, reduce the amount of curry powder and red curry paste or omit them entirely. If you prefer it spicier, add more curry powder or red curry paste.
– Butternut Squash: The main ingredient in this recipe is butternut squash, but you can also use other types of winter squash such as acorn squash or pumpkin. Keep in mind that different types of squash may have varying sweetness levels so adjust accordingly.
– Coconut Milk: If you don’t have coconut milk on hand, you can substitute it with heavy cream or whole milk for a smoother texture. Alternatively, if you prefer a dairy-free version, use almond milk instead.
– Chicken Broth: If you’re a vegetarian or vegan, switch out chicken broth with vegetable broth instead.
– Garlic and Ginger: Freshly minced garlic and ginger give this soup its delicious flavor. However, if you don’t have fresh root ingredients available, you can use powdered garlic and ginger instead, though the flavor won’t be quite as intense.
– Spices: While I used nutmeg, cinnamon, turmeric and curry powder in this recipe, feel free to experiment with other spices! Sage or allspice would both work great in this recipe if you’re looking for other flavors.
Overall, don’t be afraid to experiment with different ingredients until you find what works best for your taste buds. Just remember that the consistency of the soup may change depending on what substitutions or variations you choose.
Serving and Pairing
Ah, there’s nothing quite like savoring a warm bowl of curried butternut squash soup on a calm evening, wrapped up in a blanket. It’s the kind of dish that feels like a warm hug and brings joy to your spirit. When it comes to serving this soup, there are many options for pairing that can help elevate the meal.
Firstly, I recommend serving with some freshly baked bread – this could be anything from crusty baguettes to warm naan. Alternatively, crackers or toast would work just as well for dipping into the soothing soup.
If you’re throwing a dinner party, this soup would make a delightful appetizer especially paired with chicken or shrimp skewers. You can also add some croutons or chopped nuts (such as pecans or almonds) to add extra texture and flavor.
For those who desire additional spice and tanginess, add a dollop of plain Greek yogurt or sour cream onto the top of your bowl; this will also help balance out the richness of the curry coconut flavor.
In addition to pairing options, there are different varieties of wine that complement this soup perfectly. For example, consider opening up a bottle of Sauvignon Blanc, Chardonnay, or Rosé – all these wines pair perfectly with the mellow flavors of this soup.
Lastly, if you’ve got some autumn ambiance going on at your house – decorate your table with fall-themed items such as orange pumpkins and brown leaves. This way, you create a charming and cozy atmosphere perfect for sharing good times with friends and family.
Remember to experiment and play around with different toppings and serving ideas until you find what works best for you!
Make-Ahead, Storing and Reheating
This Instant Pot Curry Ginger Squash Soup recipe is a perfect meal to make ahead of time, so you can savor its deliciousness on a future occasion. After cooking, allow the soup to cool completely before pouring it into an airtight container. Then, store it in the refrigerator for up to four days.
If you’d like to freeze the soup, wait until it reaches room temperature before transferring it to a freezer-safe container. Frozen curried butternut squash soup can last up to three months in the freezer.
To reheat your soup, gently thaw frozen containers of soup overnight in the refrigerator or microwave on a low heat setting. Once thawed, pour the contents into a saucepan and heat on medium heat, stirring occasionally until heated through. You can also use your Instant Pot to reheat the soup. Simply add your soup to your Instant Pot and use SLOW COOK mode for 10-15 minutes.
You may also top up any leftovers with additional chicken broth or vegetable broth if needed as the consistency of the soup may thicken over time as it cools.
In general, this curried butternut squash soup tastes even better once reheated because all its notes meld together beautifully leaving you with an even richer and flavorful pot of goodness that’s ready for your next get-together.
Tips for Perfect Results
If you want to achieve perfect results when making Instant Pot Curry Ginger Squash Soup, follow these simple tips.
Firstly, make sure you sauté the onion until it is translucent before adding the other ingredients. This helps to release the flavors and develop a deeper taste in the soup.
Secondly, use fresh ginger and garlic instead of powdered options for a more authentic and delicious taste. Fresh ginger adds a slightly sweet flavor to the soup while fresh garlic gives it an earthy taste.
Thirdly, take note of the amount of salt you add to the soup. Start with a small amount and adjust accordingly as you taste to avoid exceeding the recommended amount. Too much salt can overpower the subtler flavors of the soup.
Fourthly, use chicken broth instead of vegetable broth for a richer taste. The broth adds an umami flavor that enhances the complexity of the soup.
Fifthly, consider using coconut oil instead of olive oil for sautéing the onion in the Instant Pot. Coconut oil has healthy fatty acids that add flavor and aroma to the dish.
Sixthly, for an even creamier texture, use full-fat coconut milk instead of regular milk. Coconut milk adds depth and richness to any soup or curry.
Lastly, garnish your soup with some grated nutmeg or cinnamon powder for added flavor and fragrant aroma. These spices add not only depth but also seasonal warmth to the curried butternut squash soup.
By following these tips, you can elevate your Instant Pot Curry Ginger Squash Soup to a new level of taste and depth that will impress any guest at your party.
Bottom Line
In conclusion, the Instant Pot Curry Ginger Squash Soup Recipe is a simple yet delicious dish that deserves to be shared with loved ones. With the right ingredients and equipment, this recipe can be easily prepared in just under an hour. The combination of nutmeg, cinnamon, curry powder, and turmeric provide a warm and satisfying flavor profile that will leave your guests asking for more.
It’s perfect for those colder days when you want to cozy up and warm yourself from the inside out. Plus, with its nutritious ingredients such as butternut squash, ginger, and coconut oil, it’s also a healthy option for any dinner party or family gathering.
What’s more, this recipe is versatile and can be easily tailored to your taste preferences. You can add or substitute spices based on your taste buds or swap out some ingredients to make it vegan friendly. It’s a meal that can be enjoyed by all.
Overall, the Instant Pot Curry Ginger Squash Soup Recipe is an excellent choice for anyone wanting to serve a hearty soup at their next event. Get ready to impress everyone who takes a sip of this scrumptious soup. Don’t wait until winter; give it a go in fall salad season too!
Instant Pot Curry Ginger Squash Soup Recipe
Ingredients
- 4 cups butternut squash, cubed (peeled and seeded)
- 3 cups chicken broth
- 1 medium onion, chopped
- 1 tablespoon ginger (in a squeeze bottle)
- 2 teaspoons minced garlic (in a squeeze bottle)
- 2 tablespoons coconut oil
- 1/2 teaspoon salt
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Saute in Instant Pot on Hot - coconut oil, onion, ginger, garlic until onion is soft. Cancel
- Add all other ingredients to Instant Pot. Set on Manual, 10 minutes, high pressure. Instant release.
- Blend with immersion blender.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!