Go Back
Instant Pot Curried Cauliflower Soup, instant pot soup recipes
Brittany Stage

Instant Pot Curried Cauliflower Soup

A smooth, lightly spiced butternut squash soup that skips the oven entirely. The Instant Pot softens the squash in minutes, and a splash of orange juice at the end keeps the flavor bright and balanced.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash about 3 lbs, peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion roughly chopped
  • 3 cloves garlic peeled and smashed
  • 2 1/2 cups vegetable broth low sodium preferred
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp kosher salt plus more to taste at the end
  • 1/4 tsp black pepper
  • 1/2 cup full-fat coconut milk or heavy cream stirred in after blending
  • 2 tbsp fresh orange juice about half a small orange, added after blending
  • 1 tbsp olive oil for sauteing

Equipment

  • 6-quart Instant Pot or pressure cooker
  • immersion blender
  • vegetable peeler
  • sharp knife and cutting board

Method
 

  1. Set the Instant Pot to Saute mode and add the olive oil. Once the pot is hot, add the chopped onion and cook for 3 to 4 minutes, stirring now and then, until the onion is soft and starting to turn golden at the edges.
  2. Add the smashed garlic and stir for 60 seconds until fragrant. Press Cancel to turn off Saute mode.
  3. Add the cubed butternut squash to the pot along with the vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir briefly to distribute the spices. The broth should just barely cover the squash. If your squash is on the larger side, add up to half a cup more broth.
  4. Lock the lid and set the valve to Sealing. Pressure cook on High for 8 minutes. When the timer goes off, carefully do a quick release by turning the valve to Venting. Stand back slightly when the steam starts to release, then open the lid once all pressure is gone.
  5. Submerge the head of your immersion blender fully before turning it on. Blend the soup in the pot until completely smooth. This usually takes about 60 to 90 seconds. Move the blender around the pot and keep the head below the surface the whole time to prevent hot splashes.
  6. Stir in the coconut milk or heavy cream and the fresh orange juice. Taste the soup now, before adding more salt. Butternut squash can range from mildly sweet to quite sweet depending on the season, so the salt and spice balance will vary. Adjust as needed, then serve warm.

Notes

A drizzle of coconut milk, a few toasted pumpkin seeds, or a pinch of smoked paprika on top makes for a nice presentation if you are serving this as a starter.