This is a delightful fall and winter soup that will warm you up from the inside out. It is a smooth and creamy soup that is simple to make but so flavorful. It tastes like you really went to a lot of work to make it but it’s so easy you will make it frequently like I do. I usually double the recipe and freeze the extra portions in our Souper Cubes for future meals.
We like to serve this soup with some cooked wild rice or brown rice in the bottom of the bowl. Pour the soup over the rice. Then add some chopped arugula on top. Delicious!
We love to serve it with the addition of some wild rice.
This soup is lovely to serve in mugs to your guests as they arrive to your home. It’s so smooth and creamy – no need for a spoon.
Serve up a beautiful soup that makes everyone happy. The salad is Bodacious Beet Salad recipe from Chef AJ’s Secrets To Ultimate Weight Loss Book.
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It can be served in mugs an sipped as an appetizer as guests arrive. it can be a first course soup served in soup bowls garnished with fresh chives, scallions or chopped arugula.
Curry Ginger Butternut Squash Soup
Equipment
- Pressure Cooker
Ingredients
- 2 pounds peeled diced butternut squash
- 3 cups water or low sodium vegetable broth
- 3 garlic cloves
- 3 cups diced onion
- 1/3 cup oats I have also used millet but prefer oats
- 1 teaspoon Hot Curry powder – I used Penzey’s – use mild if you prefer
- 1 teaspoon fresh ginger minced
- ½ teaspoon ground turmeric
- ½ teaspoon freshly grated nutmeg – or the dried powder
- ½ teaspoon ground cinnamon
- 2 apples cored, cut into wedges – I like to use a sweet apple
- 1 cup unsweetened plant milk – I used almond
Instructions
- Place all ingredients except the plant milk in a 6 QT Instant Pot. Set timer for 6 minutes on high pressure. Release pressure manually.
- Add plant milk and using an immersion blender blend until velvety smooth.
- Serve with brown rice or wild rice in the bowl.
- Can be served in mugs as an appetizer at a party.
- I love this soup all year long!
- Costco and Trader Joe’s sell butternut squash already peeled and cubed which makes this soup go together quickly and without fuss.
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Two pounds of butternut squash would be about how many cups?
Made this twice now and it is SO good! I can’t have grains, so I substitute mashed potato flakes for the oats.
Hi Eugenia,
I am so glad you like this recipe! Great idea to sub potato flakes for the oats. Thank you for sharing your tip.
Happy Cooking!
What brand of oatmeal do you use? Thanks
We buy some organic old fashioned oats in a 25 pound bag from Winco and I also buy Bob’s Red Mill Organic oats.
Simply Delicious I used Joi oat milk instead of Almond. It is Apple picking time here in Upstate NY. I used 2 freshly picked Cortland Apples added extra garlic and used All spice since I had no nutmeg on hand
Hi Kelly – sounds awesome – so glad you liked it.
Made it for the first time tonight. I think it’s my new favorite. Soooo good.
Followed the recipe and did not make any substitutions. Thank you Tami.
Probably make it again this week, it’s THAT good.
That makes me so happy!
I love this recipe and I’m making for a second time. I don’t add oats because I don’t have them around. I made in ipot last time but am on vacation so making on top of the stove. I do use oil so sautéed onion and garlic in a little olive oil before adding everything else but milk. I’m sure it will turn out delicious. Thank you.
I am so glad you like this recipe! Happy Vacation!
This recipe is kind of frustrating.. the oats cause my instant pot to burn on the bottom. This completely threw dinner off course and I’m having to prepare something else since the squash did not have a chance to cook at all. we were so excited for it tonight. I will be trying again, as it looks amazing and sounds so healthy, and everyone else seems thrilled with it. I’m just wondering how this hasn’t happened to anyone else who has commented so far? I will be adding the oats after it’s finished cooking next time. This might be worth making a note of to help others avoid my disappointment.
Hi Holly,
I am sorry that this happened for you. I make this about once a month and have never had it happen and no one has reported this happening to them. It might be the order you added the ingredients – perhaps you should add the oats last and stir them in so they don’t sink to the bottom and burn. I have never had mine do that. If you try it again I hope you have better results as it has proven to be a good recipe for me and many other folks time and time again.
I LOVE this soup! I’ve heard you can freeze it. I’m wondering why you’d want to do this. I just want to eat it all!
LOL! I make a double batch so we can eat plenty of it and still have some to freeze for future meals. I am so glad you like this soup so much Randi!