JOIN! 12 Weeks for $1

Instant Pot

Spiced Butternut Squash Soup

4-6 Servings

FAST: 1¼ hours
Slow: 4½ to 5 hours 30 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This aromatic, colorful soup, inspired by a recipe in “Bollywood Kitchen” by Sri Rao, gets its rich flavor from two spice blends (garam masala and curry powder), plus coconut oil and whole-milk yogurt. If you like, substitute vegetable broth for the chicken broth to make the dish vegetarian. Toasted pumpkin seeds sprinkled on just before serving add color contrast, nutty flavor and crunchy texture. You can use store-bought roasted pumpkin seeds (plain or spiced) or you can toast raw ones in the Instant Pot before you begin cooking the soup. Simply cook them on More/High Sauté, stirring occasionally, until lightly browned and fragrant, about 4 minutes, then transfer to a small bowl; the seeds will crisp as they cool.




Don’t add the yogurt directly to the hot puree, as the heat will cause the yogurt to break. Gently warming the yogurt by whisking it with about 1 cup of the puree, then adding the mixture to the pot will prevent it from curdling.

FAST: 1¼ hours
Slow: 4½ to 5 hours

30 minutes active


  • 2

    tablespoons coconut oil, preferably unrefined

  • 1

    large yellow onion, halved and thinly sliced


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Bryden T.
November 11, 2023
I made this on the stove top with a few tweaks in a dutch oven. It was outstanding!!
Olivia K.
January 31, 2023
One of my favorites of all time
We absolutely love this soup at our house! We have it all the time
Lisa D.
November 14, 2022
This looks delicious!
Can I adapt this recipe for stove top or crock pot?
Olivia K.
September 27, 2022
Easy and delicious!
This recipe was so easy to make and was absolutely delicious. I ended up adding a few more spices to turn up the heat a bit and that was good too. I also didn't have garam masala so I had to substitute cumin & allspice which was pretty close (and in small quantity. I served it with sourdough croutons and that was the perfect addition.
Christine D.

This was fabulous, I made it with some home made garlic broth - quick and easy too!

Bethany S.

This is really great! My husband is super lactose intolerant so rather than the yogurt, I blended about a cup of cashews with a little bit of the soup and then added the cashew cream back in (a trick I picked up from another milk street recipe). I think it worked pretty well even if you don’t get the tangy yogurt flavor. I feel like I always learn so much from Milk Street recipes - very much making me a more confident home cook!