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 a vegetable bouillon cube); 1/2 cup full fat coconut milk; 1/2 lime, juiced; Salt, to taste; Ground black pepper, to taste; Roasted sliced almonds or peanuts; Chopped cilantro; Additional coconut milk (optional); Red chili flakes

If you’re craving something warm, vibrant, and packed with flavor, let me share my all-time favorite Instant Pot Thai Butternut Squash Soup Recipe with you. It’s got this incredible blend of creamy butternut squash, fragrant red curry, and a touch of almond butter that makes it silky smooth. Honestly, this recipe is a game-changer for busy nights when you want something comforting but fuss-free. Stick around—I promise this soup will become your new go-to cozy meal!

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Why You’ll Love This Recipe

Speedy and Easy: The Instant Pot cuts down cook time drastically while infusing the soup with rich flavors.
Perfectly Creamy Texture: Thanks to the almond butter and coconut milk, it’s luxuriously smooth without being heavy.
Healthy and Wholesome: Gluten-free, vegan-friendly, and packed with nutrients from butternut squash and spices.
Flavorful Thai Inspiration: The red curry paste adds an authentic spice kick that brings this cozy soup to life.

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, healthy butternut squash soup, quick vegan Thai soup, creamy curry butternut squash

Ingredients You’ll Need

This Instant Pot Thai Butternut Squash Soup Recipe depends on a few key ingredients that come together beautifully. The creamy combo of almond butter and coconut milk balances the warmth of red curry and fresh ginger—ingredients you might already have with some pantry staples worth grabbing.

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, healthy butternut squash soup, quick vegan Thai soup, creamy curry butternut squash

Oil: Neutral oil like vegetable or canola works best for sautéing without overpowering flavors.
White onion: Adds a sweet, mellow base—don’t skip sautéing it first for depth.
Fresh ginger: Minced ginger brightens the soup with a subtle zing.
Butternut squash: The star ingredient; peeled, seeded, and cubed for quick cooking and that velvety texture.
Red curry paste: This gives the soup its signature Thai flavor—feel free to adjust for spice preference.
Almond butter: Creamy and slightly nutty, it’s a beautiful, dairy-free way to enrich the soup.
Vegetable broth: Use homemade or store-bought for that savory background, or substitute with water plus a bouillon cube.
Full-fat coconut milk: Adds extra creaminess and that tropical note we all love in Thai soups.
Lime juice: A squeeze of lime at the end brightens and balances all the rich flavors.
Salt and black pepper: Essential for seasoning to taste.
Garnishes (roasted almonds or peanuts, chopped cilantro, chili flakes, additional coconut milk): These toppings add delightful crunch, fresh color, and an irresistible finishing touch.

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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

I love that this Instant Pot Thai Butternut Squash Soup Recipe is so adaptable. Whether you want to amp up the spice, make it nuttier, or turn it into a heartier meal, it’s easy to tweak to your taste. You’ll have fun experimenting once you’ve nailed the base.

Spicy Kick: I sometimes add extra red chili flakes or a splash of sriracha when I crave more heat—it really wakes up the flavors.
Protein Boost: Adding cooked chickpeas or tofu makes it more filling for a full dinner.
Swap the Almond Butter: Try peanut butter or cashew butter for a slightly different nutty profile that still brings richness.
Make It Creamier: Stir in extra coconut milk or a dollop of coconut yogurt for an ultra-smooth finish.

How to Make Instant Pot Thai Butternut Squash Soup Recipe

Step 1: Sauté Aromatics

First, hit the Sauté button on your Instant Pot and wait for it to say Hot. Add the oil, then toss in the chopped white onion and minced ginger. Sauté these for about 3-5 minutes until the onion softens and smells fragrant—this step is key for building that flavorful base you’ll notice in every spoonful.

Step 2: Add Butternut Squash and Spices

Now it’s time for the star and the spice: add your cubed butternut squash, red curry paste, and a pinch of salt. Mix everything well so the curry paste coats the squash cubes evenly. Give it a quick sauté for 2 minutes to toast the spices slightly—it helps deepen the flavor.

Step 3: Pour Liquids and Pressure Cook

Pour in the coconut milk and vegetable broth next. Stir it all together before sealing the Instant Pot lid, making sure the valve is set to sealing. Press Cancel to stop sautéing, then select Pressure Cook, set to High for 10 minutes. Once cooking finishes, let it naturally release pressure for 10 minutes—this helps preserve flavors and keeps the squash tender without overcooking.

Step 4: Blend and Finish

Carefully open the lid and stir in the almond butter. Using an immersion blender right in the pot, blend the soup until it’s wonderfully creamy. If you don’t have an immersion blender, you can carefully transfer batches to a regular blender—just be mindful of the hot liquid. Taste now and season with salt, black pepper, and a squeeze of fresh lime juice to balance the richness with acidity.

Step 5: Serve with Your Favorite Garnishes

Ladle the soup into bowls and sprinkle with roasted almond slices or peanuts, chili flakes, and chopped fresh cilantro. A swirl of coconut milk on top adds a lovely touch and extra creaminess. Serve it up and watch everyone go crazy for this comforting delight!

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Pro Tips for Making Instant Pot Thai Butternut Squash Soup Recipe

Don’t Skip Sautéing: Taking the time to soften the onions and toast the curry paste really elevates the soup’s flavor beyond just throwing everything in.
Use Fresh Ginger: I found that fresh minced ginger adds brightness and warmth you can’t replicate with powders.
Natural Pressure Release: This little wait after cooking helps the squash finish cooking gently and keeps the taste balanced.
Season to Taste Last: After blending, always adjust salt, pepper, and lime juice—flavors evolve once everything’s cooked and blended smooth.

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, healthy butternut squash soup, quick vegan Thai soup, creamy curry butternut squash

Garnishes

I always top my bowls with roasted almond slices and a sprinkle of red chili flakes for crunch and a little heat. Fresh cilantro adds a bright herbal note, and a swirl of coconut milk not only looks gorgeous but adds an extra creamy touch that just melts on your tongue.

Side Dishes

This soup pairs beautifully with warm, crusty bread or coconut jasmine rice to soak up every bit of that delicious broth. For a light meal, I serve it alongside a simple cucumber salad dressed with lime and a touch of chili—it complements the creamy, spicy soup perfectly.

Creative Ways to Present

For casual dinners, I love serving this soup in pretty ceramic bowls topped with vibrant garnishes. For special occasions, try serving it in mini pumpkin bowls or small hollowed gourds for an extra festive touch that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it’s best eaten within 3-4 days. When you reheat, stir well as the soup may thicken up—that’s totally normal for the butternut squash and coconut milk combo.

Freezing

This soup freezes wonderfully. I portion it out in freezer-safe containers, leaving some room for expansion. Just thaw overnight in the fridge or gently warm it on the stove while stirring to keep the smooth texture.

Reheating

To reheat, I warm the soup on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick. Stir frequently to keep it creamy and prevent sticking. Microwave works too, just heat gently in short intervals and stir in between.

FAQs

Can I make this Instant Pot Thai Butternut Squash Soup Recipe without an Instant Pot?

Absolutely! You can make this soup on the stovetop by sautéing the onions and ginger in a pot, adding the squash and curry paste, then simmering with the broth and coconut milk until the squash is tender (about 20-25 minutes). Blend as usual and season to taste.
How spicy is this soup?

The heat level is moderate thanks to the red curry paste, but it’s easy to adjust by using less paste or adding extra chili flakes if you want more kick. The creamy coconut milk tones down the spice, making it approachable for most palates.
Can I use peanut butter instead of almond butter?

Yes, peanut butter makes a great substitute and adds a slightly different nutty flavor. Just make sure to use a smooth variety to keep the texture silky.
Is this recipe vegan and gluten-free?

Yes! Using vegetable broth, almond butter, and coconut milk keeps it vegan, and it naturally contains no gluten. Just double-check your curry paste ingredients to ensure they fit your dietary needs.

Final Thoughts

I absolutely love making this Instant Pot Thai Butternut Squash Soup Recipe whenever I need a cozy, fast, and flavorful meal. It’s one of those recipes that feels fancy but comes together so simply in the Instant Pot. I hope you enjoy it as much as my family does—that perfect blend of spicy, creamy, and nutty will definitely win you over. Give it a try next time you want a comforting hug in a bowl!