Instant Pot Butternut Squash Soup (Thai Curried)
User Reviews
5
Instant Pot Butternut Squash Soup (Thai Curried)
Description
This recipe uses an Instant Pot to sauté aromatics like onion, garlic, and ginger before pressure cooking peeled and cubed butternut squash with red curry paste and vegetable broth. After cooking, immersion blending produces a smooth, velvety texture. Adding coconut milk introduces creaminess and a subtle sweetness while lime juice brightens the flavor, balancing the richness of the curry and squash. Adjusting salt and pepper allows fine-tuning of seasoning.
The soup's flavor is defined by the combination of warm curry spices, the natural sweetness of squash, and the creamy coconut milk, while garnishes like roasted peanuts and cilantro add texture and herbal freshness. Serving with crusty bread enhances the meal's heartiness.
Variations include adjusting the curry paste for more or less heat or incorporating green apple for a tart note. Swap coconut milk for heavy cream to make a non-vegan alternative. Tips include careful blending to avoid splatter and optional chili flakes for added heat at serving.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking 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 peanuts chopped, roasted
- 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!
Notes
- Adjust sweetness by adding sugar or maple syrup if the squash is not sweet enough for your taste.
- Coconut milk can be replaced with heavy whipping cream for a non-vegan version.
- Enhance the recipe by adding green apple or increasing curry paste for different flavor profiles.
- Use caution when blending hot soup to avoid splatters; an immersion blender is recommended.
- The recipe was developed using a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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