Curry Ginger Butternut Squash Soup

This is a beautiful soup, perfect for fall entertaining and elegant enough to serve at your holiday gatherings. You can serve it piping-hot in mugs as your guests arrive, so they can sip on it (no need for a spoon) while you are putting the finishing touches on the meal. Or you can include it as the first course with a few chives sprinkled on top. For a hearty main dish, serve the soup over some wild rice and garnish with chopped arugula or power greens.


2 pounds peeled & diced butternut squash

3 cups water or low-sodium vegetable broth

3 garlic cloves

3 cups diced onion

1/3 cup oats (I have also used millet, but prefer oats)

1 teaspoon hot curry powder (Use mild if you prefer.)

1 teaspoon fresh ginger, minced

½ teaspoon ground turmeric

½ teaspoon freshly grated nutmeg (or the dried powder)

½ teaspoon ground cinnamon

2 apples, cored & cut into wedges (I prefer a sweet apple.)

1 cup unsweetened plant milk

1.  Place all ingredients except the plant milk in a 6-quart Instant Pot. Set timer for 6 minutes on high pressure. Release pressure manually.

2.  Add plant milk to the pot and use an immersion blender to blend until velvety smooth. If you do not have an immersion blender, a regular blender can be used, but be sure to transfer the hot ingredients carefully.

Chef’s Notes:

I love this soup all year long, and it freezes beautifully. Many stores now sell butternut squash already peeled and cubed, which makes this soup come together quickly and without fuss.