If you’re craving a warm, comforting bowl of soup that’s bursting with flavor and comes together in a snap, you’re going to adore this Instant Pot Thai Curried Butternut Squash Soup Recipe. It’s one of my all-time favorites for chilly evenings because it’s creamy, fragrant, and packed with just the right amount of spice. Plus, using the Instant Pot means you get that rich, slow-cooked taste without actually having to wait forever. Let me walk you through everything you need to know so you can make this fan-freaking-tastic soup that your whole family will rave about.
Why You’ll Love This Recipe
- Speedy and Easy: Thanks to the Instant Pot, you get deep, complex flavors in half the time it would take on the stove.
- Perfectly Balanced Flavors: The sweetness of butternut squash paired with spicy red curry and creamy coconut milk is simply irresistible.
- Healthy and Nourishing: Gluten-free, packed with veggies, and made with wholesome ingredients for guilt-free indulgence.
- Versatile for All Seasons: It’s cozy enough for fall but light enough for a fresh spring dinner too.
Ingredients You’ll Need
Each ingredient in this Instant Pot Thai Curried Butternut Squash Soup Recipe plays a special role in creating that warm, creamy, and slightly spicy experience we love so much. When sourcing ingredients, I recommend choosing fresh butternut squash and a good-quality red curry paste for the best flavor punch.
- Oil: I prefer neutral oils like vegetable or canola to sauté without overpowering the subtle curry notes.
- White onion: Gives a sweet and aromatic base that softens beautifully in the Instant Pot.
- Ginger: Fresh minced ginger adds a fresh, zesty brightness that brightens the whole soup.
- Butternut squash: The star of the show—make sure to peel and cube it evenly for even cooking.
- Red curry paste: This is where you get that authentic Thai flavor—taste it ahead to adjust the spice level.
- Almond butter: Adds a wonderful nutty creaminess while keeping the soup dairy-free.
- Vegetable broth: If you don’t have broth, using water with a veggie bouillon cube works just fine.
- Coconut milk (full fat): Essential for that rich, creamy texture and subtle tropical sweetness.
- Lime juice: Adds that refreshing tang which balances the richness perfectly.
- Salt and black pepper: Season as you go to find the perfect harmony.
- Garnishes (roasted almonds/peanuts, cilantro, chili flakes): These toppings bring texture, freshness, and a little extra heat.
Variations
I always enjoy tweaking this Instant Pot Thai Curried Butternut Squash Soup Recipe depending on what I have on hand or dietary needs. Don’t hesitate to customize it—this recipe is wonderfully forgiving and open to creativity!
- Protein Boost: I sometimes stir in cooked chickpeas or shredded chicken after blending to make it heartier.
- Spice Level: When I want it spicier, a dash of extra red chili flakes or a fresh chopped bird’s eye chili does the trick.
- Nut-Free Version: Swap almond butter for tahini or sunflower seed butter if allergies are a concern.
- Green Thai Curry: Experimenting with green curry paste instead of red gives it a fresh, herbaceous twist that’s just as delicious.
How to Make Instant Pot Thai Curried Butternut Squash Soup Recipe
Step 1: Sauté Your Aromatics
Hit the “Sauté” button on your Instant Pot and wait until it says “Hot.” Then add the oil, chopped onion, and minced ginger. Stir frequently and let the onion soften up — about 3 to 5 minutes. You want that fragrant base that brings out the depth in your curry paste later on.
Step 2: Add Butternut Squash and Curry Paste
Toss in the cubed butternut squash, red curry paste, and a pinch of salt. Mix everything well so that the curry paste evenly coats the squash and onions. Let it sauté for about 2 minutes to toast the spices slightly—this brings out more flavor than you’d expect!
Step 3: Pour in Coconut Milk and Broth, then Pressure Cook
Pour the coconut milk and vegetable broth over your mix, giving it a good stir. Then close your Instant Pot lid, seal the vent, and press “Cancel” to reset the sauté mode. Now select “Pressure Cook” on high for 10 minutes. This short cook time softens the squash perfectly while keeping flavors vibrant.
Step 4: Natural Pressure Release and Blend
Once the cooking cycle finishes, don’t be in a rush—let the pressure release naturally for around 10 minutes. After that, carefully perform a manual release to vent any remaining pressure. Stir in the almond butter, then blend the soup right in the pot with an immersion blender until silky smooth. If you’re feeling cautious, you can always ladle it into a blender in batches.
Step 5: Final Seasoning and Serve
Give your soup a taste and add salt, black pepper, and fresh lime juice to perfection. The lime juice adds a brightness that really makes the flavors pop. Ladle into bowls and top with your favorite roasted almonds or peanuts, a sprinkle of red chili flakes, and chopped cilantro for freshness.
Pro Tips for Making Instant Pot Thai Curried Butternut Squash Soup Recipe
- Use Fresh Ginger: I learned using fresh ginger instead of powder makes a world of difference for the soup’s brightness.
- Toast the Curry Paste: Sautéing curry paste briefly releases its essential oils, boosting the overall flavor.
- Careful with Lime Juice: Add lime juice at the end and taste as you go to avoid overpowering the soup’s balance.
- Don’t Rush Pressure Release: Allowing a natural pressure release keeps the soup smooth and prevents splattering.
How to Serve Instant Pot Thai Curried Butternut Squash Soup Recipe
Garnishes
I love to finish my bowls with roasted sliced almonds or crushed peanuts for a satisfying crunch, plus fresh chopped cilantro for a bright herbal note. A drizzle of extra coconut milk adds a lovely creaminess contrast, and a few red chili flakes crank up the heat just right. If you’re feeling fancy, a little lime zest is a nice touch too.
Side Dishes
This soup pairs beautifully with a side of warm jasmine rice or some crispy toasted naan bread to scoop up all that luscious liquid. If you want to keep it light, a simple cucumber salad dressed with rice vinegar and a pinch of sugar balances the flavors perfectly and adds a cooling crunch.
Creative Ways to Present
For special dinners, I sometimes serve this Instant Pot Thai Curried Butternut Squash Soup Recipe in hollowed-out mini pumpkins or vibrant ceramic bowls to make it feel festive. Adding edible flowers or layering the garnishes artistically makes the presentation feel restaurant-worthy without much extra effort.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in airtight containers in the fridge for up to 4 days. I always wait to add fresh garnishes until serving to keep them crisp. Before reheating, I give the soup a quick stir to reincorporate any ingredients that might have settled.
Freezing
This soup freezes like a dream! I portion mine into freezer-safe containers, leaving some room at the top for expansion. When you’re ready, thaw overnight in the fridge and gently reheat on the stove, stirring occasionally to keep that creamy texture intact.
Reheating
I prefer reheating on low-medium heat on the stove, adding a splash of water or broth if it feels too thick. You can also microwave it in short bursts, stirring in between to avoid hot spots. Fresh lime juice and a handful of fresh cilantro added just before serving bring the soup back to life.
FAQs
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Can I make this Instant Pot Thai Curried Butternut Squash Soup Recipe vegan?
Absolutely! This recipe is naturally vegan as it uses vegetable broth, coconut milk, and almond butter without any animal products. Just double-check your red curry paste ingredients, as some brands include shrimp paste—opt for a vegan-friendly one to keep it fully plant-based.
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What can I use instead of almond butter?
If you have nut allergies or don’t have almond butter on hand, tahini or sunflower seed butter are great alternatives that still add creaminess and a touch of nuttiness to the soup.
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Can I prepare this recipe without an Instant Pot?
You can definitely make this soup on the stove! Just sauté the onions and ginger in a pot, add the squash and curry paste, then cover with broth and coconut milk and simmer for about 30-40 minutes until the squash is tender. Blend and season as usual.
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How spicy is this soup? Can I adjust the heat?
The soup has a gentle to medium heat level depending on your curry paste. You can easily adjust the spice by using less curry paste or skipping some chili flakes in the garnish. Adding more lime juice also helps to mellow out the heat.
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What does the almond butter do in the soup?
Almond butter adds a velvety richness and subtle nutty flavor that balances the spicy and sweet elements. It also helps make the soup creamier without using dairy.
Final Thoughts
I absolutely love how this Instant Pot Thai Curried Butternut Squash Soup Recipe turns out—every spoonful feels like a cozy hug that’s packed with layers of flavor. Whether you’re making it for a weeknight dinner or a casual get-together, it never fails to impress (and surprisingly, it’s one of those recipes my picky eaters actually ask for again). Once you try it, you’ll find it becoming a go-to comfort classic. Trust me, keep this recipe handy—you’re going to want to make it again and again!
Print
Instant Pot Thai Curried Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Thai
- Diet: Gluten Free
Description
This Instant Pot Thai Curried Butternut Squash Soup is a creamy, flavorful, and healthy dish perfect for cozy fall or winter meals. Combining the sweetness of butternut squash with aromatic ginger, red curry paste, and creamy coconut milk, this gluten-free soup is both satisfying and easy to make using an Instant Pot for quick pressure cooking.
Ingredients
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, juiced
- Salt to taste
- Ground black pepper to taste
Garnishes
- Roasted sliced almonds or peanuts
- Chopped cilantro
- Additional coconut milk (optional, for serving)
- Red chili flakes
Instructions
- Sauté Aromatics: Press the Sauté button on the Instant Pot and wait until it displays “Hot.” Add the oil, chopped white onion, and minced ginger. Sauté for a few minutes until the onions become soft and translucent, releasing their fragrance.
- Add Squash and Curry Paste: Add the cubed butternut squash, red curry paste, and salt to the pot. Mix well to combine all ingredients evenly. Continue sautéing for 2 minutes to allow the curry paste to become aromatic and coat the squash.
- Add Liquids: Pour in the coconut milk and vegetable broth (or water with bouillon). Stir to combine all the ingredients thoroughly.
- Pressure Cook: Close the Instant Pot lid and ensure the vent is in the sealing position. Press the Cancel button to reset, then press Pressure Cook and set to High pressure for 10 minutes.
- Release Pressure: Once the cooking time completes and the Instant Pot beeps, allow the pressure to release naturally for 10 minutes. After that, carefully perform a manual quick release to let out any remaining pressure.
- Blend the Soup: Open the lid and stir in the almond butter to add creaminess and richness. Use an immersion blender directly in the pot to blend the soup to a smooth, creamy texture. Alternatively, transfer the soup carefully to a blender and blend until smooth.
- Season and Finish: Taste the soup and adjust seasoning with salt, ground black pepper, and lime juice to brighten the flavors.
- Serve and Garnish: Divide the soup into bowls and garnish with roasted sliced almonds or peanuts, chopped cilantro, red chili flakes, and an extra drizzle of coconut milk if desired.
Notes
- This Thai Curried Butternut Squash Soup is cooked entirely in the Instant Pot, making it quick, easy, and less messy.
- The recipe is naturally gluten free and dairy free, suitable for those with sensitivities.
- If you prefer a thinner soup, add additional broth or water when blending.
- Adjust the amount of red curry paste based on your heat preference.
- Using almond butter adds a nice nutty richness and silky texture to the soup.
- Garnishes like cilantro and chili flakes provide freshness and a slight kick.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
