Name: Instant Pot Thai Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp oil; 1 white onion, chopped; 1 tbsp ginger, minced; 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups); 1.5 tbsp red curry paste; 1/4 cup smooth almond butter; 2 cups vegetable broth (or 2 cups water with 1 vegetable bouillon cube); 1/2 cup full fat coconut milk; 1/2 lime, juice only; Salt, to taste; Ground black pepper, to taste; Roasted sliced almonds or peanuts; Chopped cilantro; Extra coconut milk (optional, for drizzling); Red chili flakes

If you’re on the hunt for a cozy, flavorful soup that’s quick to whip up and packed with the perfect balance of creamy, spicy, and comforting, you have to try my Instant Pot Thai Butternut Squash Soup Recipe. I absolutely love how this soup brings together the warmth of red curry and ginger with the natural sweetness of butternut squash, all made effortlessly in the Instant Pot. Trust me, once you try it, you’ll be making this for every chilly night!

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Why You’ll Love This Recipe

Speedy & Easy: Thanks to the Instant Pot, you’ll have this flavorful soup ready in just about 30 minutes.
Balanced Flavor: The perfect harmony of spicy curry, sweet squash, and creamy almond butter makes every spoonful memorable.
Healthy & Gluten-Free: It’s a nourishing, naturally gluten-free meal option perfect for fall or anytime you need comfort food with a twist.
Family Favorite: I discovered this recipe when looking for something new, and now my family literally goes crazy for it!

Two white bowls filled with smooth orange soup, each topped with a layer of light brown sliced almonds, scattered small green leaves, and tiny pieces of red chili flakes. The soup's texture looks creamy and thick, filling most of each bowl. One bowl is slightly in front and to the right, with a silver spoon inside showing a shiny handle. The bowls sit on a white marbled surface with a blue cloth napkin beside them. The photo taken with an iphone --ar 2:3 --v 7 - Instant Pot Thai Butternut Squash Soup, Thai butternut squash soup recipe, spicy butternut squash soup, quick healthy soup, cozy fall soup

Ingredients You’ll Need

The ingredients in this Instant Pot Thai Butternut Squash Soup Recipe come together like magic. Each one plays a part—whether it’s the creamy coconut milk, zesty lime juice, or the warming ginger, they make this soup sing. Shopping tip: if you can’t find red curry paste easily, check your Asian grocery aisle or online; it’s worth the hunt!

Flat lay of a small white ceramic bowl of golden oil, one whole white onion with smooth skin, a small mound of freshly minced ginger, vibrant orange cubed butternut squash, a small white ceramic bowl holding deep red curry paste, another small white bowl with creamy smooth almond butter, a simple white bowl filled with light-colored vegetable broth, a white ceramic bowl containing thick full fat coconut milk, half a fresh green lime cut open showing juicy segments, a small white bowl of coarse salt crystals, a tiny white bowl of ground black pepper, a small neat pile of roasted sliced almonds, a handful of bright green chopped cilantro, and a small white bowl holding red chili flakes, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Instant Pot Thai Butternut Squash Soup, Thai butternut squash soup recipe, spicy butternut squash soup, quick healthy soup, cozy fall soup

Oil: I use neutral oil like canola or vegetable; it helps sauté the aromatics without overpowering the flavors.
White onion: Adds a mild sweetness and depth; chop it finely to ensure it softens quickly.
Ginger: Fresh is best here—the zing really brightens the soup.
Butternut squash: Peeled, seeded, and cubed—this is the heart of the soup, giving you that lovely, velvety texture and natural sweetness.
Red curry paste: This packs the punch; adjust the amount based on your heat preference.
Almond butter: This adds creamy richness and a subtle nuttiness—trust me, it’s a game-changer!
Vegetable broth: Or water with a vegetable bouillon cube works in a pinch—makes sure the soup isn’t too thick.
Full-fat coconut milk: For creaminess and that authentic Thai touch.
Lime juice: Adds brightness right at the end.
Salt and ground black pepper: Essential for seasoning to taste.
Roasted sliced almonds or peanuts: For garnish and crunch.
Chopped cilantro: For a fresh, herbal finish.
Red chili flakes: Optional but highly recommended if you love a little extra heat on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Instant Pot Thai Butternut Squash Soup Recipe is how flexible it is. I love tweaking it depending on what I have on hand or what flavors I’m craving. Feel free to make it your own—you might discover a new favorite way to enjoy it!

Protein Boost: I sometimes add cooked chickpeas or shredded rotisserie chicken for a heartier meal that still keeps the spirit of the recipe.
Heat Level: If you like it spicier, add more red curry paste or a diced fresh chili while sautéing; if you want it milder, reduce the paste or skip the chili flakes on top.
Nut-Free: Swap almond butter and nuts for sunflower seed butter and seeds if you have allergies— still creamy and delicious!
Seasonal Swaps: In colder months, try adding some roasted carrots or sweet potatoes to the pot for extra warmth and sweetness.

How to Make Instant Pot Thai Butternut Squash Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by pressing the Sauté button on your Instant Pot. When it reads “Hot,” pour in your oil, then toss in the chopped onion and minced ginger. You’ll want to sauté these for about 3-4 minutes until the onions turn soft and translucent. This step is where those amazing flavors start to develop—don’t rush it! Stir occasionally so nothing sticks or burns.

Step 2: Add Butternut Squash, Red Curry Paste & Salt

Next, toss in your cubed butternut squash along with the red curry paste and a pinch of salt. Give everything a good stir so the curry paste evenly coats the squash and onions. Let it cook together for about 2 minutes to let those spices wake up and deepen in flavor. This sautéing step is crucial as it helps develop complexity in the soup without extra effort.

Step 3: Add Liquids and Pressure Cook

Pour in the coconut milk and vegetable broth. Then, lock the lid in place and make sure the steam vent is set to “Sealing.” Cancel the sauté function, and press “Pressure Cook” (or “Manual”) button set on High pressure for 10 minutes. This is where the magic happens—the Instant Pot softens the squash perfectly and infuses all those bold flavors together.

Step 4: Natural Release and Blend

Once it beeps after cooking, let the pressure release naturally for 10 minutes—this really keeps your soup silky and luscious. After that, carefully switch the vent to release any remaining steam. Open the lid and stir in the almond butter for that extra creaminess. Use an immersion blender directly in the pot to puree the soup until perfectly smooth, or transfer it in batches to a regular blender. Just be cautious with hot soup!

Step 5: Finish and Season to Taste

Now comes the fun part—taste your creation. Add more salt if needed, a good pinch of black pepper, and squeeze in fresh lime juice for a bright, zesty finish. This final seasoning really elevates the flavors and makes the soup pop.

Step 6: Serve and Garnish

Ladle your creamy soup into bowls and sprinkle with roasted almond slices or peanuts, fresh chopped cilantro, and a pinch of red chili flakes for that perfect final touch. Serve hot and enjoy every comforting spoonful!

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Pro Tips for Making Instant Pot Thai Butternut Squash Soup Recipe

Peeling Made Easy: I use a sharp vegetable peeler for the squash; it saves time and frustration ensuring smooth cubes.
Adjusting Consistency: If the soup is too thick after blending, just add a splash of broth or water and stir; easy fix!
Use Fresh Lime Juice: Adding lime right before serving brightens the flavors more than bottled lime juice ever could.
Natural Pressure Release: Don’t rush releasing pressure; the natural release helps develop creaminess and depth.

How to Serve Instant Pot Thai Butternut Squash Soup Recipe

Two white bowls filled with smooth orange soup sit on a white marbled surface. Each bowl has a swirl of white cream in the soup, topped with chopped green herbs and thinly sliced toasted almonds. One bowl has a slice of lime and a silver spoon resting on the edge. Two lime wedges are placed nearby on the surface. A blue linen cloth lies beside the bowls. photo taken with an iphone --ar 2:3 --v 7 - Instant Pot Thai Butternut Squash Soup, Thai butternut squash soup recipe, spicy butternut squash soup, quick healthy soup, cozy fall soup

Garnishes

I love topping this soup with roasted sliced almonds or crunchy peanuts—they add just the right texture contrast. Fresh chopped cilantro takes the soup to the next level with herbal freshness, and I never skip a sprinkle of red chili flakes because that little kick of heat is amazing against the creamy base.

Side Dishes

This soup goes super well with simple jasmine rice or a crusty baguette to soak up every last drop. For an easy weeknight meal, I often serve it alongside a crisp green salad or some steamed dumplings for a full Thai-inspired feast.

Creative Ways to Present

For gatherings, I like serving the soup in cute mini bowls topped with edible flowers and a tiny cilantro sprig. It’s such a fantastic conversation starter—and honestly, it makes the whole experience feel extra special and memorable.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. When reheating, I add a splash of broth to loosen the texture since it thickens as it chills.

Freezing

This soup freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some room for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave.

Reheating

To reheat, I prefer warming it on low heat in a saucepan to gently bring back that creamy texture, stirring occasionally. Always add a bit more broth or water if it seems too thick; nothing ruins a soup like it being gluey!

FAQs

Can I make this soup vegan?

Absolutely! This Instant Pot Thai Butternut Squash Soup Recipe is naturally vegan when you use vegetable broth and omit any animal products. The almond butter and coconut milk provide rich creaminess without dairy.
What if I don’t have an Instant Pot?

You can make this on the stove by simmering the squash and aromatics in broth until tender, then blending. It’ll take longer (about 30-40 minutes), but the flavors will still be fantastic.
How spicy is this soup?

The heat level depends on the amount of red curry paste and chili flakes you use. I usually keep it moderate, but you can easily adjust it to your taste—adding more or less as preferred.
Can I prep ingredients ahead of time?

Yes! You can chop onions, mince ginger, and cube the squash a day ahead. Store them in airtight containers in the fridge to save time when you want to cook.

Final Thoughts

This Instant Pot Thai Butternut Squash Soup Recipe is truly one of those dishes that feels special yet is simple enough for busy weeknights. I love how the Instant Pot speeds up the process, letting me enjoy deep, layered flavors without the fuss. Whether you’re feeding the family or just craving something nourishing and vibrant, this soup delivers every time. I’m confident once you make it, it’ll become a staple in your recipe rotation just like it did for me. So grab your Instant Pot, get cozy, and dive into this delicious Thai-inspired comfort!