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–+ servings
thai butternut squash soup
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5 from 1 vote

Instant Pot Thai Butternut Squash Soup

Thai butternut squash soup combines the warm flavors of curry with the classic fall vegetable of butternut squash to make the perfect comforting fall soup. Combining fall flavors with Thai flavors results in a deliciously creamy soup that is healthy too. This velvety smooth soup with warm spices is perfect for a cold day or a holiday dinner
Prep Time10 minutes
Cook Time12 minutes
Course: Soup
Cuisine: Fusion, Thai
Servings: 2
Calories: 294kcal
Author: Clara

Equipment

  • Instant Pot (Optional: Stovetop directions included)

Ingredients

  • 3 cups Butternut squash
  • 2 cloves Garlic
  • 2 slices Ginger
  • ½ Shallot
  • 1 teaspoon Thai Red Curry Paste
  • 1 tablespoon Fish sauce
  • 1 teaspoon Sugar
  • 1.5 cups Chicken stock
  • ⅓ cup Light coconut milk
  • Lime
  • Cilantro (For garnish)
  • Red Chili (For garnish)

Instructions

Instant Pot Directions

  • 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

Stovetop Instructions

  • To make this on the stovetop, you will largely follow the same instructions above. Instead of pressure cooking, you will cook everything in a saucepan. Turn the heat to medium heat to saute the aromatics. Then cover the saucepan with the squash and stock and simmer for 20 minutes, or until the squash is fork tender. 

Nutrition

Calories: 294kcal