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
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, 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
