Spiced Butternut Squash Soup

By: Milk Street

Spiced Butternut Squash Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Blender, Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 4-6 people, blender, butternut squash, butternut squash soup, coconut oil, contributed, cook 1 hour, curry powder, finely grated fresh ginger, garam masala, ground black pepper, instant pot recipes, instant pot soup recipe, instant pot squash recipe, kosher salt, large yellow onion, low-sodium chicken broth, lunch, main course, medium, modern, plain whole milk yogurt, prep 15 min, pressure cook, sauté, toasted pumpkin seeds

prep icon Prep Time
15 min
cook icon Cook Time
1 hour

serving icon Servings
4-6 people
Ingredients
  • 2 tbsp coconut oil
  • 1 large yellow onion
  • kosher salt
  • ground black pepper
  • 2 tbsp finely grated fresh ginger
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • 2 lbs butternut squash
  • 1 quart low-sodium chicken broth
  • 1/2 cup plain whole milk yogurt
  • 1/2 cup toasted pumpkin seeds
Instructions
  • START: On a 6 quart Instant Pot, select More/High Sauté. add the coconut oil and heat until shimmering. add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onion begins to brown, about 7 minutes. stir in the ginger and cook until fragrant, about 30 seconds. stir in the curry powder and garam masala, add the squash and broth. stir to combine, then distribute in an even layer.
  • FAST:Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

    - -OR - -

    SLOW: With the pot still on More/High Sauté, bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 4 to 4.5 hours; the squash is done when a skewer inserted into the largest piece meets no resistance. Press Cancel, then carefully open the pot.
  • FINISH: In a blender and working in 2 batches, puree the mixture until smooth, about 30 seconds, transferring the first batch to a bowl; return both batches to the pot. (alternatively, use an immersion blender to puree the mixture directly in the pot). select More/High Sauté and bring to a simmer, stirring occasionally, then press Cancel to turn off the pot. Remove the insert from the pot. In a small bowl, whisk together the yogurt and about 1 cup of the puree, then stir into the soup. taste and season with salt and pepper. serve topped with a dollop of yogurt and sprinkled with the pumpkin seeds and additional pepper.
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