Description
This Instant Pot Thai Curried Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for cozy fall days. Combining the sweetness of butternut squash with the warm spices of red curry paste and the richness of coconut milk and almond butter, this soup is both healthy and gluten free. It’s quick to prepare, thanks to the Instant Pot, delivering a satisfying, aromatic bowl in just 30 minutes.
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 a vegetable bouillon cube)
- 1/2 cup full fat coconut milk
- 1/2 lime, juiced
- Salt, to taste
- Ground black pepper, to taste
For Garnish
- Roasted sliced almonds or peanuts
- Chopped cilantro
- Additional coconut milk (optional)
- 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. 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 a pinch of salt to the pot. Mix well to combine and sauté for 2 minutes to allow the spices to bloom.
- Add Liquids: Pour in the coconut milk and vegetable broth (or water with bouillon). Stir to blend the ingredients evenly.
- Pressure Cook: Close the Instant Pot lid, ensuring the vent is set to sealing. Press ‘Cancel’ to stop sauté mode, then press the ‘Pressure Cook’ button and set the time to 10 minutes on High pressure.
- Release Pressure: Once the cooking cycle ends and the Instant Pot beeps, allow the pressure to release naturally for 10 minutes. Afterward, manually release any remaining pressure by switching the vent to venting.
- Blend Soup: Stir in the almond butter. Use an immersion blender directly in the pot to puree the soup until creamy and smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Season and Finish: Taste the soup and season with additional salt, ground black pepper, and lime juice to brighten the flavor.
- Serve and Garnish: Divide the soup among bowls. Garnish with roasted almond slices or peanuts, chopped cilantro, a drizzle of coconut milk if desired, and a sprinkle of red chili flakes for a bit of heat.
Notes
- This Instant Pot Thai Curried Butternut Squash Soup is naturally gluten free, dairy free, and vegetarian, making it suitable for various dietary preferences.
- Using an immersion blender is safer and quicker, but a traditional blender works fine if done carefully.
- Adjust the spice level by varying the amount of red curry paste and chili flakes according to your taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make it vegan, ensure your vegetable broth and almond butter are vegan-friendly.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
