Curried Butternut Squash & Sweet Potato Soup (Instant Pot Version)

I am trying to focus a bit more on healthy eating and I believe it can still taste really good! So I went to the store and picked up three items that I don’t usually use. Started off with Sweet Potatoes which are a great source of Vitamin A and Vitamin C. Then I grabbed a Butternut Squash which is chockful of Vitamin E and great for potassium, actually these are better than bananas. I moved along to grab Leeks which are awesome for Vitamin K. These ingredients have way more benefits than what I have listed but just wanted to give you guys an idea.

The next thing I wanted to figure out was what I wanted to do with these ingredients, roasting them was an option but with the weather I just wanted a soup. And I wanted to use my Instant Pot, so I came up with this curried soup that is blended for a creamy consistency. We also use coconut milk versus cream for a greater depth of flavour. I used a combination of ghee and olive oil to saute but you can just use Olive oil.

Preparation Time – 20 minutes

Cook time – 15 minutes


Butternut Squash – 4 Cups Chopped

Sweet Potatoes – 4 Cups Chopped

Leeks – 4 Cups Chopped

Garlic – 6 Garlic Cloves, minced

Ginger – 1 Tablespoon, minced

Curry Powder – 4 Teaspoons

Cumin Powder – 1 Teaspoon

Pepper – 1/2 Teaspoon

Chilli Flakes – 1/4 Teaspoon (optional)

Chicken/ Vegetable broth – 4 Cups

Coconut Milk – 1 Cup

Salt – 1/2 Teaspoon or to taste

Ghee – 1 Tablespoon

Olive Oil – 2 Tablespoons


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.


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


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.


P.S. Pardon the disobedient cilantro leaf that decided to goof around and ruin my shot.

The soup was the perfect consistency for us, if you would like it with more liquid increase the broth by 1/4 cup. The curry powder I used has salt and is spicy too. So depending on your curry powder either omit the chilli flakes and reduce or increase the salt.

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

Serve this soup with some toasted garlic bread and I hope it chases away the winter blues!

Here are some items that you may need to make this soup:


3 Comments Add yours

  1. I love a root veg soup, I can imagine adding coconut milk would make it rich and creamy. It’s not quite warming up over here yet, I might have to give this a try 😊

    Liked by 1 person

    1. Anne Mutisya says:

      I was pleasantly surprised by the flavors!

      Liked by 1 person

  2. mistimaan says:

    Looks tasty

    Liked by 1 person

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