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Instant Pot Butternut Squash Soup (Thai-Inspired) Recipe

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4.1 from 15 reviews

This Thai-inspired Instant Pot Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for chilly days. It combines the natural sweetness of butternut squash with the aromatic spices of red curry paste, garlic, and ginger, balanced by rich coconut milk and a hint of maple syrup. Whether made in the Instant Pot for convenience or on the stovetop, this soup is easy to prepare and customizable with optional garnishes like cashews, sriracha, and lime wedges.

Ingredients

Base Ingredients

  • 1/4 cup water (or 2 tsp oil)
  • 1 cup diced yellow or white onion (1 small onion, ~150 g)
  • 1 cup peeled and diced carrots (2-3 carrots, ~160 g)
  • 3 cloves garlic (about 12 g or 1 heaping Tbsp)
  • 1 Tbsp fresh minced ginger (1-inch piece, ~7 g)
  • 1/2 tsp sea salt (plus more to taste)

Flavoring and Vegetables

  • 2 Tbsp red curry paste
  • 6 cups cubed butternut squash (1 large squash, ~850 g)
  • 3 cups vegetable broth (homemade or store-bought)
  • 1/8 tsp ground cayenne pepper (optional, for extra heat)

Finishing Touches

  • 1 cup canned full-fat coconut milk (plus more to taste for garnish)
  • 2-3 tsp maple syrup (optional, adjust for desired sweetness)
  • Optional garnishes: full-fat coconut milk, sriracha or cayenne pepper, chopped roasted cashews, lime wedges

Instructions

  1. Instant Pot Sauté: Turn on the Instant Pot's sauté function to the normal setting. Add water or oil, then the diced onion, carrots, garlic, ginger, and sea salt. Stir frequently and cook for 3-5 minutes until onions are translucent and vegetables are softened.
  2. Add Curry Paste: Stir in the red curry paste and cook for 1 minute until fragrant and well incorporated.
  3. Add Main Ingredients: Cancel the sauté function. Add cubed butternut squash, vegetable broth, and optional cayenne pepper. Stir to combine all ingredients.
  4. Pressure Cook: Secure the Instant Pot lid and seal the vent. Pressure cook on high for 8 minutes. Allow for a natural steam release for about 20 minutes or use quick release if short on time. Cancel the Instant Pot when done.
  5. Add Coconut Milk and Sweetener: Open the lid carefully. Stir in coconut milk and maple syrup if desired to balance sweetness.
  6. Blend the Soup: Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches once slightly cooled. Adjust seasoning by tasting and adding more coconut milk, curry paste, maple syrup, or salt as needed.
  7. Garnish and Serve: Add optional garnishes like a swirl of coconut milk, sriracha or cayenne, chopped roasted cashews, and lime wedges.
  8. Storage: Leftovers can be refrigerated for 4-5 days or frozen up to 1 month. Reheat gently on the stovetop before serving.
  9. Alternative Stovetop Method - Sauté: Heat a large pot over medium heat. Add water or oil, onion, carrots, garlic, ginger, and salt. Sauté for about 2 minutes until onions soften.
  10. Stovetop - Add Curry Paste: Stir in curry paste for 1 minute until aromatic.
  11. Stovetop - Cook Squash: Add butternut squash, vegetable broth, and optional cayenne. Bring to a low boil, then reduce heat to low and cover. Simmer for 15-20 minutes until squash is tender.
  12. Stovetop - Final Steps: Stir in coconut milk and maple syrup if using. Purée with an immersion blender until smooth. Adjust seasoning to taste.
  13. Stovetop - Garnish & Storage: Add garnishes as desired. Store leftovers similarly to the Instant Pot method.

Notes

  • You can substitute water with oil during the sauté step for richer flavor.
  • Adjust the amount of curry paste and cayenne according to your spice preference.
  • Maple syrup is optional and added to balance sweetness depending on your butternut squash's natural sugar level.
  • Use full-fat coconut milk for a creamier texture and richer flavor.
  • If using a blender, allow the soup to cool slightly before blending to avoid pressure buildup.
  • Leftover soup can be frozen; thaw overnight in the refrigerator before reheating gently.
  • Garnishes like cashews add texture, while lime wedges brighten the flavor.
  • For vegan or vegetarian versions, ensure the vegetable broth is free from animal products.

Find it online: https://cozyplatter.com/instant-pot-butternut-squash-soup-thai-inspired-recipe/