Pressure Cooker Coconut Curry Butternut Squash Soup – Vegan Recipe

I love butternut squash.  It’s such a beautiful food, and it has this wonderful rich presence in any dish.  For a cool fall day, this slightly spicy yet sweet soup is close to perfect!  I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use.  Thanks, Karla!


1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil

Peel and chop as needed.  I find it easiest to slice the squash into rings and then peel.  Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant.  Add remaining ingredients, except lemon juice, and bring to high pressure.  Cook at high pressure for 10 minutes and allow to depressurize naturally.  Using an immersion blender, blend soup, add lemon juice, and serve.

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11 Responses to Pressure Cooker Coconut Curry Butternut Squash Soup – Vegan Recipe

  1. This looks great. I’m a little scared of pressure cookers but this recipe might make me conquer my fear.

    • Lorin says:

      I was too, but now Bowie (my pressure cooker) and I have having such a romance. It has made it much easier to come home from work and get an interesting dinner on the table in no time!

  2. Alyson says:

    You know, you really are going to have to move to Wales and cook for me!

    Oh, btw, did you know it’s Blog Action Day on 16th Oct, and the global theme is food? See this blog about it
    Seeing as you’re already blogging about food you might as well join in with that! Although I think someone said you have to tweet it as well.

  3. olivia says:

    OOOH! I am drooling! I love butternut squash soup of any kind and curry just adds more love!

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  6. Joe says:

    Looks AMAZING! I got tired of using pots to make my soups as they just seem to cook away all the nutrients of the food, so I purchased a pressure cooker. I used Cook With Pressure to help me pick. I’ll definitely give this recipe a try.

  7. Pat says:

    This is an AMAZING recipe! SO easy and DELICIOUS! I made it exactly as instructed and it turned out perfect. Just a little bit of ‘warmth’ from the curry and ginger, and a bit of sweetness from the coconut milk. The immersion blender made it silky smooth. I WILL be making this again!

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