Squash Soup with Coriander and Lime

squash soup

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  • 1 tablespoon neutral tasting oil, (such as light olive or avocado)
  • 1 medium yellow onion, (diced)
  • 34 carrots, (about 1/2 pound, chopped)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 butternut squash, (about 3 pounds, peeled seeded and diced in 1-inch cubes (2 1/4 pounds if purchasing it already prepped))
  • 1 tablespoon roughly chopped cilantro stems
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt, (plus more to taste if needed)
  • 4 cups chicken broth ((you might need more if cooking on the stove top))
  • 1/4 cup loosely packed cilantro leaves
  • 1 teaspoon lime juice

For serving:

  • lime wedges
  • chopped cilantro
  • chopped roasted salted peanuts or cashews
  • cayenne


  1. Turn your Instantpot on sauté. Once it reads HOT, add the oil and swirl to coat the bottom.  Add the carrots and onions. Sauté for 6-8 minutes, or until until the onions are browned and softened.
  2. Add the ground coriander, cumin, and cayenne and stir into the onions and carrots. Sauté another 30 seconds or so, until fragrant. Add the squash, cilantro stems, ginger, salt, and chicken broth.
  3. Lock on the lid, making sure the seal in the lid is in place and the valve on the top is set to sealing. Set the Instantpot to high pressure for 10 minutes. When the time is up, hit cancel, and allow the pressure to release naturally for about 10 minutes, before turning the valve to venting.
  4. Once the valve drops and the lid unlocks, remove the lid and puree the soup, either with a traditional blender or a stick blender. Once it's smooth, add the cilantro leaves and the lime juice, and pulse a few times, or until the cilantro is blended in.
  5. Serve with lime wedges, sprinkled with cilantro, chopped peanuts, and cayenne if desired.

Stove top instructions:

  1. Proceed as directed above, in a large, heavy bottomed pot over medium-high heat. After adding the squash, cilantro stems, ginger, salt, and chicken broth, bring to a simmer and adjust the heat so it stays at a slow simmer, partially covered. Simmer until the squash is tender, about 30 minutes. Add more chicken broth if necessary if it reduces too much. Continue with adding the cilantro and lime and pureeing until smooth.