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Coconut Curry Butternut Squash Soup

15 minutes
8 servings

Use the Electric Pressure Cooker to prepare a hearty and nutritious soup, ready in minutes!


  • 2 tbsp. (30 ml) coconut oil
  • 2 tbsp. (30 ml) red curry paste
  • 4 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 4 cups (1 L) butternut squash, peeled, and cut into small 1-inch pieces
  • ¼ tsp (1 ml) red pepper flakes
  • 1 tbsp. (15 ml) lemon juice
  • 4 cups (1L) vegetable broth
  • ½ cup (125 ml) coconut milk (for serving)
  • Salt and pepper


  1. Press ‘’ Sauté ’’ function and let the appliance preheat for 2 minutes.
  2. Add coconut oil, curry paste, onions, garlic and sauté for 2-3 minutes.
  3. Press ‘’Cancel’’ and switch to ‘’ Soup ’’.
  4. Add all ingredients to the cooking pot (except lemon juice) and add vegetable broth.
  5. Close the lid. Once cooking time is over, the appliance will beep 5 times and automatically switch to WARM mode. Note: Refer to the ‘’ COOKING PROGRESS DISPLAY ’’ section to monitor cooking stages.
  6. Do not use the manual pressure release mode ’’ ‘’ when cooking soup. Let the appliance naturally cool down before opening the lid. Do not try to force the lid open.
  7. Transfer the soup into a blender, add lemon juice and blend until smooth. 
  8. Serve with coconut milk on top.

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