Instant Pot Thai Butternut Squash Soup
This is a simple but flavorful butternut squash soup made quickly and easily in the Instant Pot. Don't have an Instant Pot? No problem. You can do this soup in the Slow Cooker, just plan on it taking a bit longer! If vegan, or vegetarian, isn't an issue, my husband swears by crumbled bacon in this soup. The vast majority of the cook time with the Instant Pot is hands off, so feel free to multitask while your soup is cooking!
Servings: 8
Ingredients
- 2 tsp olive oil
- 1 onion (approximately 1 cup) diced
- 1 apple (approximately 1 cup) peeled and diced
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 2 Tbsp red curry paste
- 1 large butternut squash (approximately 3-4 cups) peeled and cubed
- 1 can coconut milk
- 2 cups vegetable stock
- 1 tsp salt
- 1 lime cut into 8 sections
- ½ cup cilantro chopped for garnish
- ½ cup peanuts chopped
- Sriracha for garnish (optional)
Instructions
- Turn your Instant Pot to sauté.
- Add olive oil to the pot and heat until shimmering.
- Add onions and apples and sauté for 2 minutes.
- Add ginger and garlic and sauté an additional 1 minute.
- Stir in red curry paste and salt, cook for 1 minute.
- Add squash, coconut milk, and vegetable stock, bring to a simmer and simmer for 5 minutes.
- Secure the lid on your Instant Pot and cook on manual for 20 minutes.
- Allow natural pressure release.
- Using an immersion blender, puree soup until desired consistency (I like my soup smooth!).
- Scoop into bowls and garnish with a section of lime (squeeze into soup), a tablespoon of cilantro and a tablespoon of chopped peanuts.
- If you prefer more spice, drizzle soup with Sriracha.
