Curried Butternut Squash Soup

Serves: 4-6

(Instapot) Broth Ingredients:

3 ribs of celery roughly chopped
2 large carrots roughly chopped
2-3 dried mushrooms
2 bay leaves
1-2 spicy peppers (dried preferably)
4 crushed cloves of garlic
2 tablespoons soy sauce
1 small white onion
4 tomato (on the vine style)
1 tablespoon sambal or favorite hot sauce
3 pieces kombu (dried seaweed if available)
1 cup water
32 oz miso ginger broth (trader joes)
2 tablespoons


Soup Ingredients:

1 butternut squash diced or cubed evenly
½ white onion chopped
3 tomato (on the vine) halved
3 cloves garlic
2 ribs celery
1 large carrot diced
6-7 crimini mushroom
13.5 fl. Oz can coconut cream (blue can trader joes)
½ cup crème Fraiche

Broth Directions:

Start by turning your instapot to sauté – place carrots, celery, & white onion into pot and let simmer until browned and sticking to the bottom. Once the veggies are nicely caramelized add water followed by remaining ingredients. Press soup/broth function and set for 42 minutes. Once done vent and let rest for 10 minutes before straining. Keep as many of the carrots, onions, and celery as possible to be later incorporated into the soup.



Soup Directions:

In a large pot or Dutch-Oven on medium heat add carrots, celery, onions, & butternut squash and let caramelize in either coconut oil or butter for about 10-15 minutes with the lid slightly vented. Once butternut squash is nearly fork soft add mushroom, tomatoes, and your favorite curry powder. I enjoy using Japanese curry powder, it is a mild aromatic yellow curry. Mix until curry is evenly distributed amongst veggies. Let cook for another 5 minutes with lid closed. Then add coconut cream and enough of your instapot broth to submerge the veggies. Let come back up to a light rolling boil and let simmer with lid slightly vented for another 20-25 minutes. Now it is time to blend! Turn off heat and with an immersion blender, Vitamix, or food processor blend ingredients until smooth or desired texture. If using a food processor or Vitamix do NOT fill to top. Hot soups expand while blending and if full it WILL explode. Let cool for 15 minutes and add crème fraiche.


Serve with the 2018 Fraser Howard Chardonnay. Enjoy!


2245 S. Vasco Road, Unit C
Livermore, CA 94550


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