Curried Butternut Squash & Sweet Potato Soup (Instant Pot)

Course Instant pot, Soup, vegetarian meals
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4



  • 4 cups Butternut Squash, chopped
  • 4 cups Sweet Potatoes, chopped
  • 4 cups Leeks, chopped and rinsed well
  • 6 cloves Garlic, minced
  • 1 tbsp Ginger, minced
  • 4 tsps Curry powder
  • 1 tsp Cumin powder
  • 1/2 tsp Pepper
  • 1/4 tsp Chilli Flakes Optional
  • 4 cups Chicken/ Vegetable broth
  • 1 cup Coconut Milk
  • 1/2 tsp salt or to taste
  • 1 tbsp Ghee/butter
  • 2 tbsps Olive Oil


  1. Set the Instant Pot to Saute mode, once pot flashes hot, add the olive oil. Once hot enough add the leeks and saute for about a minute and then add the garlic, ginger and all the spices. Saute for another 2 minutes.

  2. Add butternut squash, sweet potatoes, broth and salt. Stir well.

  3. Then close the lid and set to pressure cook for 5 minutes. Do a quick release, then add the coconut milk and using an immersion blender, blend till smooth. Taste for salt.

Recipe Notes

Stove top Version – Follow all instructions as said, just cook the vegetables till soft approximately 20 – 25 minutes.