Instant Pot Butternut Squash Soup (Thai Curried)
User Reviews
5.0
195 reviews
Excellent
Instant Pot Butternut Squash Soup (Thai Curried)
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This Instant Pot Butternut Squash Soup is filled with warm fall goodness. This vegan & gluten free Thai curried soup is so creamy, flavorful and healthy!
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Ingredients
- 1 tablespoon oil
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 lbs butternut squash peeled, seeded and cut into pieces, about 6 cups
- 1 tablespoon red curry paste adjust more to taste
- 1.5 cups vegetable broth
- 1/2 can coconut milk 14oz canned full fat
- 1/2 teaspoon salt adjust to taste
- black pepper add to taste (optional)
- 1/2 lime juice
For garnish
- 2 tablespoon roasted peanuts chopped
- 2 tablespoon coconut milk
- 2 tablespoon cilantro chopped
- red chili flakes (optional)
Instructions
- Start the instant pot in Saute mode and heat oil in it. Add diced onions, ginger and garlic and sauté for about 3 minutes.
- Add butternut squash, red curry paste, broth and stir to combine. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Add coconut milk, lime juice and stir well. Add salt, pepper and chili flakes to taste.
- Garnish the soup with cilantro, coconut milk and peanuts. Serve hot with a side of crusty bread!
Equipments used:
Notes
- Adjust Sweetness: Add sugar or maple syrup if needed. I did not as the squash had perfect sweetness.
- Replacement for coconut milk: You can use heavy whipping cream in place of coconut milk. Note that this will make the soup non-vegan.
- Variations to make Butternut Squash Soup
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
- Butternut Squash Apple Soup - Add a green apple cut into pieces along with the butternut squash before pressure cooking.
- Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste.
- Coconut Butternut Squash Soup - Add more coconut milk to this recipe, about one 14oz can to get a prominent coconutty taste.
- Spicy Butternut Squash Soup - Increase the amount of red curry paste and add chili flakes to your taste while serving.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Sodium
695mg
(29%)
Potassium
1020mg
(29%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
24900IU
(498%)
Vitamin C
54.5mg
(61%)
Calcium
141mg
(14%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Sodium | 695mg | 29% |
| Potassium | 1020mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 24900IU | 498% |
| Vitamin C | 54.5mg | 61% |
| Calcium | 141mg | 14% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
195 reviews
Excellent
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