Indian Style Butternut Squash Soup

Indian Style Butternut Squash Soup – Curried Butternut Squash Soup is a smooth and creamy, spicy yet sweet, deeply aromatic fall favorite. A warm and cozy 30-minute recipe made in the Instant Pot that the whole family will love.

Serve pumpkin curry soup with various toppings and homemade croutons for a light and satisfying meal.

Indian Style Butternut Squash Soup

Here’s a unique twist on squash soup that adds volume thanks to Thai curry paste and warm Indian spices.

Kaddu (sweet And Sour Butternut Squash) Recipe

A one-pot wonder made in the Instant Pot, it’s the ultimate fall meal. With minimal prep work and smart cooking, this is a great recipe that will keep in the fridge for days. Let’s start!

This pumpkin curry soup is full of hearty fall vegetables and pantry ingredients. Here is a list of what we need:

Butternut Squash Curry Soup couldn’t be easier. A quick burst in the Instant Pot and then a quick whiz in the blender and you have a great soup to serve to a crowd. Here’s how to do it:

Butternut Squash & Peas Sabzi

Carve the pumpkin: Peel, cut and scoop out the seeds from the pumpkin. Cut into strips, then cut into 1-inch pieces. (pictures 1-4 below)

Fry aromatics: Activate Fry mode to heat the pressure cooker. Wait for 30 seconds, then add the oil, chopped onion, ginger and garlic and fry for about 3 minutes until the onion becomes translucent (picture 1 below).

Add ingredients: Add pumpkin, carrots, curry paste, ground coriander, cumin, salt and vegetable stock. Stir to combine, then stop Bake (pictures 2 and 3).

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Pressure points: Close the lid and turn the vent to the sealing position. Choose pressure cooker or manual cooking and cook for 8 minutes on high pressure. When cooking is complete, allow the pressure to release naturally for 10 minutes, followed by a rapid pressure release (Figure 4).

Purée the soup: Puree the soup with an immersion blender until smooth and creamy (picture 5). If using a standard blender, wait for the soup to cool before blending.

Add coconut milk: Reserve 2 tablespoons of coconut milk for garnish and add the rest to the soup (picture 6). Then add lime juice and mix well. Check the taste and adjust salt, heat and acidity to taste.

Best Indian Spiced Butternut Squash Soup With Yogurt Recipe

Garnish and serve: Ladle into individual bowls and drizzle the reserved coconut milk over the soup. Then garnish with chopped coriander leaves, red pepper flakes and roasted pumpkin seeds. Serve hot with grilled cheese sandwiches.

Butternut squash curry soup is best served warm, with a number of fresh toppings to give it a final pop. My favorites are cilantro, red pepper flakes and pepitas.

Leftover curry-squash soup can be stored in an airtight container in the refrigerator for up to 5 days.

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To freeze: Cool completely, then transfer to an airtight freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating instructions: Place the soup in a medium saucepan on the stove over medium heat and heat until heated through, stirring occasionally. OR microwave a bowl of soup in 30 second increments until warm.

Butternut squash has incredible health benefits, making it a great vegetable to add to your repertoire. Some important advantages are:

Butternut Squash Red Lentil Soup

Keep 1-2 tablespoons of red curry paste if you want a mild spice level, or increase the amount to 3 tablespoons of medium spice.

Yes, the skins are edible and do not need to be peeled. However, the soup will not be as smooth if you leave the skin on, which is why I like to peel it for this recipe.

Curried pumpkin soup goes great with grilled cheese sandwiches and toppings like cilantro, red pepper flakes and roasted pepitas for an extra crunch.

Roasted Butternut Squash With Indian Spices And Caramelized Onions

Yes, cool completely and transfer the pumpkin soup to an airtight, freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.

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An easy, 30-minute recipe for Curryd Butternut Squash Soup made with hearty winter squash, red curry paste, Indian spices, and coconut milk.

Curried Butternut Squash Soup

Note: The nutritional information below is my estimate. If you follow any diet, I recommend that you check out the preferred nutrition calculator.

Calories: 213 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 12 g | Saturated fat: 7 g | Polyunsaturated fat: 2 g | Unsaturated fat: 3 g | Trans fat: 0.002 g | Sodium: 548 mg | potassium: 780 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 21251 IU | Vitamin C: 37 mg | Calcium: 109 mg | Iron: 3 mg

The foodie behind Spice Cravings where I share my family’s favorite recipes! A recipe doesn’t make it onto the blog unless it gets a thumbs up from my master taster and teenage chefs – my husband and twin girls! This South Indian Curry Butternut Soup recipe features creamy butternut soup with coconut milk and mango chutney for a delicious mix of sweet and spicy! You can substitute pumpkin or acorn squash and use apricot or peach sauces. This delicious soup is naturally vegetarian, vegan and gluten free!

Chef John’s Roasted Butternut Squash Soup Recipe

We grow a variety of pumpkins every year and this fall we grew a particularly large crop that has lasted us through the winter and I suspect we still have quite a few left until spring. Especially the varieties known as Tahitian melon squash, Italian tromboncino and this beautiful French butternut traditional variety called sucrine du berry (pictured below and used in today’s soup) which all keep very well.

So soups, stews and sauces with pumpkin regularly appear on our dining table. This is my latest culinary endeavor and the inspiration to add coconut milk and a splash of mango chutney got compliments from around the table!

Mango chutney can be found in most well-stocked supermarkets, often in the ethnic food section. You can also make your own and I have the ever popular homemade mango chutney. Alternatively, apricot or peach confectioners work well too. You can use your choice of mild or Madras curry powder depending on how spicy you want the soup.

Heart Warming Butternut Squash Soup

This is a fairly light soup that is ideal to serve as a first course or for a light lunch or dinner with salad and/or bread. If you want a little more mass, you can mix in cooked jasmine or basmati rice at the end.

Heat ghee or oil and fry the onion until soft and translucent for 4-5 minutes, then add the garlic and fry for another minute.

Bring to a boil, reduce the heat, cover and simmer for 15 minutes until the pumpkin is very tender.

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Transfer the soup to a blender or puree the soup with a blender. Return the soup to the pot.

This South Indian-style curry squash soup features creamy, pureed pumpkin with coconut milk and mango chutney for a delicious combination of sweet and spicy.

If you want to amp up this soup a bit, you can stir in cooked jasmine or basmati rice at the end.

Butternut Squash Chana Masala (trust Me, I’m Indian!)

Calories: 382 kcal | Carbohydrates: 38 g | Protein: 7 g | Fat: 26 g | Saturated fat: 21 g | Polyunsaturated fat: 1 g | Unsaturated fat: 2 g | Cholesterol: 10 mg | Sodium: 644 mg | potassium: 1077 mg | Fiber: 5 g | Sugar: 10 g | Vitamin A: 19958 IU | Vitamin C: 44 mg | Calcium: 139 mg | Iron: 6 mg A great big bowl of healthy goodness, this easy pumpkin soup is big where you want it to be (flavor, nutrition, versatile YES factor) and small where you don’t (prep, time, dishes).

A wide variety of spices work well with squash, including cinnamon, nutmeg, sage (see Slow Cooker Risotto Butternut Squash), garlic, black pepper, oregano, thyme (see Butternut Squash Casserole), basil, cumin, and more.

Thai cuisine, such as chicken curry, coconut curry and Thai chicken curry, is a masterpiece of sweet and spicy, making it an ideal way to recreate the natural sweetness of pumpkin.

Dairy Free Vegan Butternut Squash Soup Recipe

This soup is versatile. It uses all my best ways to make pumpkin soup better: spices, healthy fats for satiety and richness, and finally a touch of acid (I used rice vinegar) to brighten up the flavor.

Note: this spicy Thai zucchini soup is warming thanks to Thai red curry paste and cayenne.

For a milder soup, check out my Crockpot Butternut Squash Soup or my Butternut Squash Soup recipes.

Easy Butternut Squash Curry

Some recipes online use sour cream or half cream to give this soup a creamy texture. Light coconut milk works just as well or even better!

You can replace the peanut butter with cashew or sunflower butter. You can also skip it altogether.

To make this soup gluten free, make sure your rice vinegar is gluten free. If you can’t find gluten-free rice vinegar, you can replace it with apple cider vinegar.

Best Butternut Squash Soup Ever Recipe

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