30 minutes to make the most deliciously creamy flavorful soup! This Creamy Curry Cauliflower Butternut Squash Soup is packed with veggies and is made in the Instant Pot so it really can't be any easier! Perfect for an easy weeknight dinner or for meal prep, and it's vegan, paleo, gluten and dairy free and Whole30!
Set Instant Pot to sauté mode. Add avocado oil and onion and sauté for 3 minutes, stirring occasionally. Add garlic and ginger and cook for 1-2 more minutes. Add butternut squash and cauliflower and for another 2-3 minutes, stirring occasionally
Add vegetable broth, lite coconut milk, curry powder, curry pate, and salt and pepper and stir to incorporate. Close lid, make sure vent it closed, and set to manual mode on high pressure for 20 minutes.
When soup is done, release pressure or let it release naturally. Add 1 tablespoon lime juice. Take an immersion blender and blend until smooth. You can also transfer to a blender or food processor to blend.
Top with optional toppings and enjoy!