Instant Pot Thai Curried Butternut Squash Soup
Thai Curried Butternut Squash Soup made in the Instant Pot. It's healthy, gluten free and so delicious. Perfect cozy fall meal!
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 2 tablespoon oil
- 1 white onion chopped
- 1 tablespoon ginger minced
- 2 pound butternut squash peeled,seeded and cubed (about 6 cups)
- 1.5 tablespoon red curry paste
- ¼ cup smooth almond butter
- 2 cups vegetable broth or use 2 cups water with a vegetable buillion cube
- ½ cup full fat coconut milk
- ½ lime juice
- salt to taste
- ground black pepper
To garnish
- roasted sliced almonds or peanuts
- chopped cilantro
- coconut milk
- red chili flakes
Instructions
- Press the Saute button on the Instant Pot. Once it displays Hot add oil and the chopped onion and minced ginger. Saute a few minutes until onions becomes soft.
- Add the cubed squash, red curry paste and salt. Mix to combine. Saute for 2 minutes.
- Add the coconut milk and broth.
- Close the pot with the lid and the vent in sealing position. Press Cancel. Then press the Pressure Cook button and set the time for 10 minutes on High.
- Once the the Instant Pot beeps let the pressure release naturally for 10 minutes and then manually release the pressure.
- Stir in the almond butter. Use an immersion blender to blend the soup to a creamy texture. Alternatively you can carefully transfer the soup to a blender and blend until smooth.
- Taste and season with salt, black pepper and lime juice.
- Divide the soup among bowls and garnish with roasted almond slices, chili flakes and chopped cilantro.
For the stovetop
- Heat a pan in medium high and follow step 1 to 3 in the above instructions. Close the pan and cook for about 20 minutes until the squash is tender. Remove the pan from the heat and follow the steps 6 to 8.
Notes
Can be kept in the fridge for 3-4 days.
Freezes well for 3 months.
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