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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
minute
minute
Cook Time
30
minutes
minutes
Total Time
31
minutes
minutes
Servings
6
servings
Calories
296
kcal
Author
Kylee Ayotte
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
coconut milk
divided – keep about ¼ cup for topping
4
Tbs
Thai red curry paste
¼
cup
chopped cilantro
save some for topping
Instructions
INSTANT POT DIRECTIONS
Place butternut squash, onion, stock and 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 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 (in batches), puree in a blender (be careful!!)
Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
Devour.
STOVE TOP DIRECTIONS
Place butternut squash, onion, stock and 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 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 (in batches), puree in a blender (be careful!!)
Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
Devour.
Nutrition
Calories:
296
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
12
g
|
Sodium:
1036
mg
|
Potassium:
1248
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
34055
IU
|
Vitamin C:
67
mg
|
Calcium:
177
mg
|
Iron:
4.6
mg