5 from 195 votes
Instant Pot Butternut Squash Soup (Thai Curried)
Instant Pot Butternut Squash Soup with Thai curry paste blends cooked butternut squash, onions, garlic, ginger, and red curry for a creamy, spiced soup. Coconut milk and lime juice added after blending bring richness and brightness. The soup is garnished with peanuts, cilantro, and extra coconut milk for texture and flavor contrast. It's a warming, aromatic dish with a balance of spice and creaminess.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
303 kcal
Course:
Soup
Cuisine:
Thai, American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 303
% 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.