Description
This Instant Pot Thai Curried Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for a cozy fall meal. Made with butternut squash, red curry paste, almond butter, and rich coconut milk, this gluten-free and healthy soup infuses bold Thai flavors and is easy to prepare with the Instant Pot for a quick, satisfying dinner.
Ingredients
Scale
Main 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
Garnishes
- Roasted sliced almonds or peanuts
- Chopped cilantro
- Extra coconut milk (optional, for drizzling)
- Red chili flakes
Instructions
- Saute Aromatics: Press the Saute button on the Instant Pot. Once it displays “Hot,” add the oil, chopped onion, and minced ginger. Saute for a few minutes until the onions become soft and translucent.
- Add Squash and Curry Paste: Add the cubed butternut squash, red curry paste, and salt. Stir well to combine and saute for 2 more minutes to toast the curry paste slightly.
- Add Liquids: Pour in the coconut milk and vegetable broth (or water with bouillon). Stir gently to mix all ingredients evenly.
- Pressure Cook: Close the Instant Pot lid and set the steam release handle to the sealing position. Press Cancel to stop the Saute function and then press the Pressure Cook (Manual) button. Set the timer to 10 minutes on High pressure.
- Natural Pressure Release: After cooking completes and the Instant Pot beeps, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a manual release to release any remaining pressure.
- Blend the Soup: Stir in the almond butter until incorporated. Use an immersion blender directly in the pot to blend the soup until creamy and smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Season to Taste: Taste the soup and adjust seasonings by adding salt, freshly ground black pepper, and lime juice as desired for brightness.
- Serve and Garnish: Divide the soup among bowls. Garnish with roasted sliced almonds or peanuts, chopped cilantro, a drizzle of extra coconut milk if desired, and a sprinkle of red chili flakes for a bit of heat.
Notes
- This Thai Curried Butternut Squash Soup is made entirely in the Instant Pot for a quick and easy preparation.
- The soup is naturally gluten-free and packed with vibrant flavors from coconut milk and red curry paste.
- You can adjust the spice level by modifying the amount of red curry paste and chili flakes.
- Use an immersion blender for ease and safety when blending hot soup directly in the pot.
- For a vegan option, ensure the vegetable broth and bouillon cube are vegan-friendly.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 240
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
