Prepare the vegetables – Skin the butternut squash and cut it into cubes. Mince the garlic, onions, and ginger.
Sauté the aromatics – Turn the instant pot on the sauté setting and spray with cooking spray. Sauté the garlic, onions, ginger, and curry paste until aromatic, about 1-2 minutes. Be sure to move them around regularly to prevent burning.
Pressure cook – Add in the cubed butternut squash pieces along with the chicken stock. Cook on high pressure for about 8 minutes and let natural release for 4 minutes. Turn the pressure valve to quick release the remaining pressure.
Add to Blender – After cooking the butternut squash, put the butternut squash mixture in the blender and blend until smooth. This is essential for achieving the creamy texture we all love about the soup, without needing to add any cream. You can also use an immersion blender if desired, but be aware of hot splashes. Season with salt and pepper as desired.
Add coconut milk and garnish – Add a swirl of coconut milk and garnish with cilantro and red chilis. Enjoy your delicious Thai-inspired butternut squash soup