Velvety smooth and creamy, this Instant Pot Butternut Squash Soup comes with a kick of Thai heat, balanced by creamy coconut cream. Cilantro just adds to the party!
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Here it is, folks! Your new favorite soup EVER! A creamy and smooth butternut squash soup kicked up a notch with some Thai flavors. Make ahead and freezer-friendly, too!
I made this in an electric pressure cooker (aka Instant Pot), but have included stovetop instructions too – so everyone can make this!! (You could also put it in a slow cooker, as well). This instant pot soup can be made in about 30 minutes in the instant pot, and a quick whiz with an immersion blender, a swirl of coconut milk and dinner is served.
Why this recipe works:
The vegetables become super soft making them perfect for blending into a velvety smooth soup.
You can eat it right away, or you can do what I do – and pack myself lunch for the week, or put some away in the freezer for a quick dinner, or lunch whenever one is needed. I actually keep some of my soup in the freezer at work, in case of a super busy day, when I can’t leave the office to get food and didn’t have time to grab anything from home in the morning.
Quick and easy. I know, I know – I should plan ahead, but sometimes, I just don’t. I have a lot going on! Using this recipe, I got these, plus a couple of bowls for eating right now.
- Tips for peeling Butternut Squash – Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
- Play around with the curry paste quantities. If you like it super spicy, instead of adding more curry paste, add a pinch of cayenne.
- You can use heavy cream in place of the coconut milk, but it won’t have that delicious coconut flavor that goes so well with Thai flavors.
Kylee’s Notes
Tips for peeling Butternut Squash
Pop the squash, unpeeled, in the microwave and heat for a minute. The heat softens the skin, so it’s easier to peel!
Blending the soup
Be careful if you are using a blender to puree the soup. Allow to cool a little first, and hold your hand on the lid to avoid explosions!
Substitutions/Additions
- Play around with the curry paste quantities. If you like it super spicy, instead of adding more curry paste, add a pinch of cayenne.
- You can use heavy cream in place of the coconut milk, but it won’t have that delicious coconut flavor that goes so well with Thai flavors
Can you freeze Butternut Squash Soup?
Absolutely! I like to put it in single-serve containers and freeze up to a few months. It’s great to have a few different soups to choose from in the freezer, so I typically make a double batch of this. One pot for tonight, and one for the freezer.
Is this recipe Gluten-Free?
Technically, yes it is. Do check the labels on the stock and spices you use if this is a requirement for your diet.
Instant Pot Cooking Terms Explained
What is Natural Pressure Release – aka NPR?
A natural release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done – when the pin drops.
What is Quick Release?
Quick Release means to let the Instant Pot release pressure naturally slowly for a few minutes (usually between 5 and 15 minutes). After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butternut Squash – you can buy this fresh and peel and chop it. Or, you can buy it frozen, OR you can buy it in the produce department already peeled and chopped.
- Onion – dice this up finely so that it blends well at the end.
- Vegetable Stock – make your own roasted vegetable stock, or vegetable broth, or use store-bought. Chicken stock is also totally acceptable if you don’t care about this being vegetarian
- Salt & Ground Black Pepper – use ½ tsp salt if using table salt vs kosher
- Coconut Milk – keep a little out for topping at the end. Coconut cream and heavy cream also work for this.
- Thai Red Curry Paste – Thai Red Curry Paste can be found in the grocery store, or on Amazon.
- Cilantro – save a little for garnish at serving time
How to make Thai Butternut Squash Soup
Full, printable recipe below – just scroll down to the recipe card! (Stovetop instructions also included)
- Place butternut squash, onion, stock, and salt into the instant pot.
- Use the soup setting (cook on high pressure for 30 minutes).
- When the timer is done, wait 5 minutes, then do a quick release.
- Remove the lid and add the coconut milk, curry paste, and cilantro, and stir.
- Either use a stick blender right in the pot or let it cool a little then, puree the soup until smooth in a blender.
- Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
- Devour.
Love easy soup recipes? Here are some of my favorites:
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Carrot Cilantro Soup – simple, but amazingly full-flavored.
- Corn Chowder – quite a lofty title, but it’s true. It really is the best!
More Instant Pot Recipes:
- Instant Pot Pulled Pork – Sweet, spicy, juicy – this recipe uses an instant pot for maximum speed but tender, mouthwatering results.
Instant Pot Ribs – sweet, spicy and fall apart tender – in a fraction of the usual time! - Instant Pot Beef Stew – Red wine and rosemary feature in this inviting, tasty and tummy-warming Instant Pot Beef Stew Recipe- perfect for a cold day.
- Instant Pot Chicken Chili – Make this AMAZING Chicken Chili right in your Instant Pot! GREAT for weeknights, easy to throw together and freezer-friendly!
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Instant Pot Butternut Squash Soup
Ingredients
- 4 pound butternut squash (peeled, deseeded and chopped)
- 1 cup onion (diced)
- 4 cups vegetable stock
- 1 teaspoon kosher salt (use ½ tsp if using table salt vs kosher)
- 14 ounces coconut milk (divided – keep about ¼ cup for topping)
- 4 tablespoons Thai red curry paste
- ¼ cup chopped cilantro (save some for topping)
Directions
INSTANT POT DIRECTIONS
- Place 4 pound butternut squash (peeled, deseeded and chopped), 1 cup onion (diced), 4 cups vegetable stock, and 1 teaspoon kosher salt into the instant pot.
- Use the soup setting (aka 30 mins on high pressure).
- When done – wait a few minutes, then release the pressure.
- Remove the lid and add 14 ounces coconut milk, 4 tablespoons Thai red curry paste, and ¼ cup chopped cilantro, and stir.
- Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
- Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
- Devour.
STOVE TOP DIRECTIONS
- Place 4 pound butternut squash (peeled, deseeded and chopped), 1 cup onion (diced), 4 cups vegetable stock, and 1 teaspoon kosher salt into a large saucepan or dutch oven with a lid.
- Bring to a boil, then simmer for 45 minutes (you want the squash to be REALLY soft)
- Add 14 ounces coconut milk, 4 tablespoons Thai red curry paste, and ¼ cup chopped cilantro, and stir.
- Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
- Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in September 2017. It was republished with updated photos in September of 2020.
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