4.45 from 34 votes
A velvety smooth and dreamy Thai Butternut Squash Soup, with a kick of Thai heat, balanced by creamy coconut cream and fragrant cilantro. Instant Pot and Stove Top instructions included!
Thai Butternut Squash Soup
Prep Time
1 min
Cook Time
30 mins
Total Time
31 mins
 
A velvety smooth and dreamy Thai Butternut Squash Soup, with a kick of Thai heat, balanced by creamy coconut cream and fragrant cilantro. Instant Pot and Stove Top instructions included!
Course: Dinner, Instant Pot, Lunch
Cuisine: Thai
Servings: 4 servings
Calories: 1909 kcal
Author: Kylee
Ingredients
  • 4 lb butternut squash peeled, deseeded and chopped
  • 1 cup onion diced
  • 4 cups vegetable stock
  • 1 tsp kosher salt use ½ tsp if using table salt vs kosher
  • 14 oz can 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
  1. Place butternut squash, onion, stock and salt into the instant pot.
  2. Use the soup setting (aka 30 mins on high pressure).
  3. When done – wait a few minutes, then release the pressure.
  4. Remove the lid and add the coconut milk, curry paste and cilantro, and stir.
  5. Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
  6. Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
  7. Devour.
STOVE TOP DIRECTIONS
  1. Place butternut squash, onion, stock and salt into a large saucepan or dutch oven with a lid.
  2. Bring to a boil, then simmer for 45 minutes (you want the squash to be REALLY soft)
  3. Add the coconut milk, curry paste and cilantro, and stir.
  4. Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
  5. Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
  6. Devour.