Butternut Squash Soup with Curry & Sumac (In the Instant Pot!)

My sweet husband whisked me away for a couple of nights in the city to decompress. We had a lovely relaxed time (more on that in a separate post!) and incredible meals. At one dinner we had a roasted squash side dish that was out of this world… I decided I had to try and recreate the flavor profile in a soup. I have never cooked with Sumac but it adds an earthy brightness that I am so excited about! All made (quickly) in the Instant Pot which makes it so easy. If you have not read my post about why I LOVE the Instant Pot you can find it here.

* You could also make in the slow cooker if you don’t have an Instant Pot (yet!)! Directions at bottom.

Butternut Squash Soup with Curry & Sumac

Ingredients:

Soup

1 Tablespoon olive oil
1 Medium onion chopped
2 Cloves of garlic smashed
1/2 Teaspoon salt
1 Butternut squash peeled & seeded and cut into 1 inch cubes . About 8 Cups, you can buy pre cut squash. Also, if you have leftover cubes roast them and top the soup; see below.
1 Teaspoon curry
1 Teaspoon sumac
1 Quart chicken of vegetable stock
1 Sprig Rosemary
Juice of 1 lemon

Toppings:

1 Cup plain greek yogurt (whatever fat content you like best)
1/2 Teaspoon curry
1/2 Teaspoon sumac
Salt & pepper
Maple Syrup
Toasted pepitas
Pomegranate seeds

Instructions:

Add the tablespoon of olive oil to the insert of your Instant Pot. Using the saute function, heat oil before adding in your chopped onion and smashed garlic. Once added saute for a few minutes until onion and garlic soften.
Then add your squash, spices, salt and rosemary. Continue sauteing for 5-10 minutes browning vegetables. Turn off the saute function on your instant pot.
Slowly pour in your stock. Cover with lid and secure toggle to sealing. Set cooker to cook at high pressure for 20 minutes.
While soup is cooking make the yogurt topping. Combine yogurt with curry, sumac, salt, pepper and a glug of maple syrup to sweeten. Maybe a tablespoon depending on what you like. Stir well and set aside.
To toast the pepitas, toss a handful into a dry skillet on a medium flame. Toss them around in the pan and once they start to turn golden in color remove from heat. They burn quickly so you have to watch them!
Once the 20 minute cook time for the soup is done allow for a natural release (meaning leave the pot sealed until the red pressure valve goes down entirely). Remove lid and discard the sprig of rosemary.
Using an immersion blender blend soup right in the pot until smooth. Alternatively, you can transfer soup in batches and blend in a blender until smooth, being careful of the steam.
Check soup for salt and pepper and add if needed. Finish the soup with the juice of 1 lemon and stir to combine.
Ladle into bowls and top with yogurt, pepitas and pomegranate seeds! You can also add roasted butternut squash as shown if you had leftovers! Recipe below.

Roasted Butternut Squash

If you have extra squash cubes roast them as a soup topper!

Line a baking sheet with parchment paper and preheat your oven to 475.
Lay butternut squash on baking sheet. Drizzle with olive oil (maybe tablespoon), maple syrup (also tablespoon), salt, pepper, curry powder & sumac (just a few shakes each). Scatter rosemary around pan.
Toss everything to combine and then flatten back out to a single layer.
Roast in hot oven until the squash is caramelized, tossing every 10 minutes. About 30 minutes total.
Enjoy!

*To make in the slow cooker follow steps 1 & 2 in a skillet and then add to slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Continue on with steps 4 through 9!