Instant Pot Curried Butternut Squash + Lentil Soup {plant based/vegan friendly}

After years and years of cooking for the family, it’s absolutely fantastic when your kids are finally capable of preparing a great tasting dish or dessert all on their own.

You know, one that’s actually edible. Not the ones you swooned over, then quickly and secretly spat out into a napkin first chance you had. LOL

Yup, parenthood is a never ending rollercoaster of memorable moments like those.

Thankfully the girls are all grown up and know their way around the kitchen now.

My daughter Christina recently cooked up a fantastic soup and brought some over for me to try.

It was so good! I really enjoyed it and immediately asked for the recipe.

Of course I did! Always in search of new ideas…

This hearty soup has tons of flavour and makes a great dish for the cool Fall weather.

The only thing wrong with the recipe, in my humble opinion, is that it was not made in the Instant Pot! HAHA

But have no fear my fellow Instapotters, it was pretty easy to convert the recipe to make it IP friendly.

Sure you can make it on the stove, but with an Instant Pot you can make it and forget it, that’s why I love it!

No babysitting, no stirring, no chance of it boiling over and making a mess….these are the real benefits of the Instant Pot.

Easy peasy just the way we busy people need it to be.

For an extra touch of fresh flavour you can swirl in a spoonful of pesto when you serve the soup. Totally optional but it tastes yummy.

I know what you’re thinking “really Mary? more pesto?”

What can I say, the Italian in me can’t help it, cause it goes with everything I tell ya!

Time to get cookin’ and prepare yourself a “Welcome Fall” worthy meal.

Enjoy 😉

Instant Pot Curried Butternut Squash + Lentil Soup (vegan friendly)

Print Recipe

5 from 2 votes

Instant Pot Curried Butternut Squash + Lentil Soup (vegan friendly)

Servings: 6

Ingredients

• 1 medium butternut squash
• 1 tbsp olive oil
• 1 large yellow onion chopped
• 2 cloves garlic chopped
• 5 cups water
• 1 cup dried red lentils or assorted lentil mix
• 2 tsp curry powder
• 1 tsp turmeric
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• generous grinding of black pepper
• 1/2 cup coconut milk

Instructions

• Wash squash, cut off ends and peel skin using a potato peeler.

  Cut into rounds, scoop out seeds, then chop into large cubes.
• Choose SAUTE mode on Instant Pot, add 1 tbsp olive oil and when screen reads HOT add chopped onion and cook for 2-3 min until soft.

  Add squash and garlic and cook another 2 min.

  Add water,, lentils, curry, turmeric, pepper flakes, salt and pepper and give it a good stir.

  Press CANCEL.
• Lock on lid and turn pressure valve on lid to SEALING.

  Choose PRESSURE COOK mode and adjust timer to 15 minutes.

  Once cooking time is done let timer count up another 10 minutes for natural pressure release.

  Press CANCEL.
• Carefully turn pressure valve on lid to VENTING to release any remaining pressure.

  Open pot, give everything a good stir.

  Using an immersion blender, puree soup until smooth.
• Choose SAUTE mode, stir coconut milk into soup and heat a few minutes until soup is hot.

  Taste and adjust seasonings (salt and pepper) to your linking, if needed.

  Press CANCEL, lock on lid and let soup rest until it's time to eat.
• When ready to serve, ladle soup into bowls and if you wish, swirl in a bit of pesto for garnish.

*for the original recipe, cooked on the stovetop, follow this link:

The Collegetown Kitchen

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