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5.0 from 195 votes

Instant Pot Butternut Squash Soup (Thai Curried)

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 303 kcal
Course: Soup
Cuisine: Thai , American

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

    Cup of Yum
  1. Start the instant pot in Saute mode and heat oil in it. Add diced onions, ginger and garlic and sauté for about 3 minutes. 
  2. Add butternut squash, red curry paste, broth and stir to combine. Press Cancel and close lid with vent in sealing position.
  3. Change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins.
  4. After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually. 
  5. 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.
  6. Add coconut milk, lime juice and stir well. Add salt, pepper and chili flakes to taste. 
  7. Garnish the soup with cilantro, coconut milk and peanuts. Serve hot with a side of crusty bread!

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

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

% 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.