Butternut Squash Curry Soup

Don’t tell me that mid-September is too early for a Fall recipe. I won’t hear it. I will have you know that I patiently waited before making this one. Even with the weather still lingering toward summer temperatures. I have a theory that if I will it, Fall will come earlier. Thus, the reason this soup recipe is readily available to you all.

I found this pack of pre-cut organic butternut squash at Costco and felt inspired, mainly by the fact that I didn’t have to cut open a butternut squash. If you’ve ever done this, you understand the victory here. Also did I mention I use literally any excuse to pretend Fall is already here?

I don’t know which of you need to hear this but if you like gazpacho (cold soup) then this would be a good one to try. I tend to stand in front of the refrigerator during lunch time and stare at my options. In this case, I grabbed this leftover soup, popped open the lid and took a swig to taste test if I were in the mood for it. Good news, I was. Even better news, it was tasty even at fridge temperature.

Now, I know there are many butternut squash soup recipes that have the fun pumpkin type spices like nutmeg and cinnamon. I didn’t go that route with this soup since I prefer more of a savory option. I love the way the curry flavor punches through and have no regrets about skipping the cinnamon. However, if you typically add cinnamon to your curry dishes and know you can’t live without it, I suppose I’d forgive you if you added some in this dish. But do me a favor and try it without first! I am pretty confident you won’t miss it.


  • 1 large butternut squash or pre-cut pack from Cotsco (2 lbs)
  • 3 cups chicken bone broth
  • 1/2 white onion, chopped
  • 1 tbsp minced garlic
  • 1 tbsp ghee
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp curry powder
  • 1/2 tsp tumeric powder
  • 1/2 coconut milk (full fat, only the thick, white portion from the can)

How to prepare:

  1. Turn your Instapot on to sauté mode, add the ghee and melt
  2. Add the onion and garlic and sauté about 3-4 minutes or until fragrant
  3. Turn the Instapot off, add butternut squash, bone broth and spices
  4. Select the pressure cook option for 8 minutes
  5. After 8 minutes is up, release the pressure manually
  6. Using an immersion blender, blend all ingredients together. Or use a regular blender and pour back in to the Instapot once blended
  7. Add in the coconut milk and stir
  8. Serve with pepitas and plantain chips

If you know me, you know I’m a big fan of plantain chips. I had a handful of those bad boys paired with this soup and it added a nice crunch option.

I hope this soup brings you the hopes and joys of Fall even though it’s still technically summertime. Either way, enjoy!

❤️ ME

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