The Best Curried Butternut Squash Soup

I don’t know about you but I have been craving some lighter, brighter foods since Thanksgiving. And that is why I made the best-curried butternut squash soup to share with you! This soup is everything you could ever want in a soup and more! The rich butternut is paired with creamy coconut milk. The truffle croutons and fresh pomegranate make every bite pop with flavor. I am telling you, you need this soup in your bowl ASAP!

This soup comes together effortlessly in your Instant pot. If you don’t have an Instant pot no worries, you can also make it in a Le Creuset or any regular pot.

Curried Butternut Squash Soup Ingredients

• 1 tbsp coconut oil or avocado oil

• Medium Onion

• One tbsp garlic, minced

• 6 cups peeled & chopped butternut squash

• 1 pinch each sea salt + black pepper (plus more to taste)

• 1 1/2 Tbsp curry powder

• 1/4 tsp ground cinnamon

• 4 cups bone broth ( I like to use Kettle & Fire)

• 1 Apple

• 2 tsp chili onion crunch sauce from Trader Joe’s

• 1 14-ounce can light coconut milk

Ingredients for the Truffle Croutons

• 1 small loaf sourdough bread, you will need 2-3 cups of cut croutons
• 1 container truffle pesto from Trader Joe’s

Additional Toppings

• 1 Pomegranate
• Drizzle Olive oil, Pumpkin Seed oil, or anything else you’d like to drizzle on top.

Soup Making Instructions

• Grab your Instant Pot or Le Creuset
• Place all soup ingredients minus the coconut milk in the pot. I like to place the butternut squash first and then onions, apples, spices, and pour the broth over the top of everything.
• Place Instant Pot on slow cook and allow this soup to cook overnight or for 8-12 hours during the day.
• If you are low on time you can cook on high pressure for 30 minutes and follow the remaining instructions for soup. I just feel the long, slow cooking approach gives the soup more flavor.
• Remove lid and blend the soup. Using a hand emulsifier or using a blender to blend everything to an even soup consistency. Once blended pour coconut milk into the soup and stir. Leave the Instant pot on slow cook or keep warm setting.
• Slice your bread into 2 inch squares and place in a bowl. Pour the container of truffle pesto over the bread and toss to evenly coat. Heat oven to 350 and line a baking sheet with parchment paper. Pour the truffle pesto coated bread squares onto the parchment paper and bake for 20 minutes or until crisp. You can also cook on broil low but I found it only crisped the outside of the bread and I want the whole crouton to have crunch.
• De-seed the pomegranate and get bowls out to ladle the soup into. Ladle the soup and top with the croutons, pomegranate seeds and a drizzle of oil. You might want a couple cracks of black pepper and sprinkle of sea salt as well.

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