Instant Pot Butternut Squash Soup

A velvety smooth and dreamy Instant Pot 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

Prep Time 1

Cook Time 30

Total Time 31

Servings servings

Calories 296kcal

Author Kylee Ayotte

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

Instructions

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.

Nutrition