Instant Pot Butternut Squash Soup
User Reviews
4.7
Instant Pot Butternut Squash Soup
Description
This Instant Pot Butternut Squash Soup uses peeled and chopped butternut squash cooked with diced onion and vegetable stock to form a soft base. The incorporation of Thai red curry paste and fresh cilantro introduces spiced and herbal notes, while coconut milk lends silkiness and mild sweetness. Cooking under high pressure in an Instant Pot reduces cooking time compared to stovetop simmering, but both methods aim for tender squash ready to puree.
The soup achieves a velvety texture when blended, with a vibrant orange color accentuated by swirls of reserved coconut milk and fresh cilantro garnish. The curry paste provides a gentle warmth without overpowering the natural sweetness of the squash.
This soup makes a comforting starter or light meal, especially suitable in cooler weather when its creamy texture and aromatic spices provide satisfying warmth.
Ingredients
- 4 pound butternut squash peeled, deseeded and chopped
- 1 cup onion diced
- 4 cups vegetable stock
- 1 teaspoon kosher salt use ½ tsp if using table salt vs kosher
- 14 ounces coconut milk divided – keep about ¼ cup for topping
- 4 tablespoons Thai red curry paste
- ¼ cup cilantro save some for topping, chopped
Instructions
INSTANT POT DIRECTIONS
- Place butternut squash, onion, stock and salt into the instant pot.
- Use the soup setting (aka 30 mins on high pressure).
- When done – wait a few minutes, then release the pressure.
- Remove the lid and add the coconut milk, curry paste and cilantro, and stir.
- Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
- Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
- Devour.
STOVE TOP DIRECTIONS
- Place butternut squash, onion, stock and salt into a large saucepan or dutch oven with a lid.
- Bring to a boil, then simmer for 45 minutes (you want the squash to be REALLY soft)
- Add the coconut milk, curry paste and cilantro, and stir.
- Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
- Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
- Devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 1036mg | 43% |
| Potassium | 1248mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 34055IU | 681% |
| Vitamin C | 67mg | 74% |
| Calcium | 177mg | 18% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
