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Instant Pot Thai Curried Butternut Squash Soup

Instant Pot Butternut Squash Soup in a bowl
Thai Curried Butternut Squash Soup made in the Instant Pot. It's healthy, gluten free and so delicious. Perfect cozy fall meal!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Servings 4


  • Instant Pot/Pressure Cooker


  • 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


  • 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.


Can be kept in the fridge for 3-4 days.
Freezes well for 3 months.
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