I kinda love butternut squash soup. Sure, if served I'll eat it, and even I'll probably even feign that I like it. But most times it's usually just kinda bland and the texture isn't all that pleasing. However, this particular recipe I created is actually craveable. In fact, my 16-year-old daughter asked while eating it if I could make this every month in the winter. Yes, I made it in an Instant Pot, but not necessary. For those who don't have one (is that even possible?!), simply make on the stovetop in a soup pot making certain to cook the squash fully.
The key to making this soup so dang luscious is two-fold: 1. Use full-fat coconut milk in a can. Don't skimp and use the coconut milk you pour on your cereal or use the ridiculous "reduced-fat" coconut milk. No, just use full octane tasty, silky, fatty coconut milk. 2. Puree in a blender, preferably one like a Vitamix with a lot of horsepower. Don't be lazy and just use your immersion blender. I promise it won't taste nearly as good. And then you'll be disappointed and will likely throw out what you don't eat. Which is even worse than using reduced-fat coconut milk.
Also, I'm very well aware that simply using curry powder from a jar is not "real" curry powder. Whatever. I make a lot of Indian food and create my own curry, so I get it. BUT sometimes the generic, sorta quintessential American curry powder just hits the spot, especially if you are serving to kids or people who are not huge fans of too much spice. And I don't know about you, but that generic curry powder is just so evocative of hippie comfort food that sometimes I just crave it.
Press the sauté button on the Instant Pot. Once hot, add oil, garlic, ginger and onion. Sauté for about 3 minutes.
Add in the curry powder and turmeric.
After about a minute, add in the squash, salt and water.
Seal up the Instant Pot. Press Manual/Pressure Cook and cook on high for 10 minutes. Let pressure release naturally.
Let soup cool completely and puree in batches in a blender. Transfer pureed soup to a soup pot on the stove or back to the Instant Pot. Add in the can of coconut milk and stir or whisk until well blended. Add more water, if necessary, to achieve desired consistency. Adjust for salt.
If you want it spicier, add a chopped jalapeno when sautéing the garlic, ginger, onion.