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butternut squash soup
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Butternut squash soup recipe

Butternut pumpkin or butternut squash soup recipe with carrot. Easy pressure cooker method without any complicated steps or ingredients
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Soup
Cuisine: Global
Servings: 2


  • 1 & ½ cups Butternut pumpkin cubed - 1 & ½ cup
  • ½ cup Carrot sliced - ½ cup
  • ¼ Onion cubed
  • 2 cloves Garlic
  • 1 teaspoon Cumin ground
  • 2 teaspoon Butter or olive oil
  • Black pepper as needed
  • Salt


  • Peel skin of butternut pumpkin and carrot. Cut and measure both. Chop onion roughly.
  • In a small pressure cooker, heat butter/ oil and sautee garlic and onion just for a minute.
  • Add cumin powder. Fry for a minute in medium heat.
  • Add the chopped veggies and continue cooking for 2 mins.
  • Add 1 cup water and pressure cook for 2-3 whistles.
  • Once, done, add salt. Use an immersion blender and grind smoothly.


  • You can add extra ¼ cup water if you want it on thinner side.
  • A sprig of coriander leaves will be a nice addition.