Instant Pot Butternut Squash Soup (Thai-Inspired)

• servings: 4 servings
• total time: 1 hour

Ingredients

1/4 cup water ((or 2 tsp oil))

1 cup diced yellow or white onion ((1 small onion yields ~1 cup or 150 g))

1 cup peeled and diced carrots ((2-3 carrots yield ~1 cup or 160 g))

3 cloves garlic ((3 cloves garlic yield ~1 heaping Tbsp or 12 g))

1 Tbsp fresh minced ginger ((1-inch or 2 ½-cm piece yields ~1 Tbsp or 7 g))

1/2 tsp sea salt ((plus more to taste))

2 Tbsp red curry paste

6 cups cubed butternut squash, peeled and cut into ~3/4-inch cubes ((1 large squash yields ~6 cups or 850 g))

3 cups vegetable broth* ((or store-bought))

1/8 tsp ground cayenne ((optional // depending on the spiciness of your curry paste))

1 cup canned full-fat coconut milk ((plus more to taste))

2-3 tsp maple syrup ((optional // depending on the sweetness of your squash))

Full-fat coconut milk

Sriracha ((or cayenne))

Chopped roasted cashews

Lime wedges

Directions

INSTANT POT

Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for 3-5 minutes, stirring frequently, until onion is translucent and softened.

Add the curry paste and stir for 1 minute, until well coated and fragrant.

Turn off the sauté function by pressing “Cancel.” Then add the butternut squash, vegetable broth, and cayenne (optional). Stir to combine.

Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 8 minutes. Once the timer goes off, let the steam release naturally (~20 minutes), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing “Cancel.”

When the steam releases and the valve drops, carefully open the lid. Stir in the coconut milk and maple syrup (optional, depending on the sweetness of your squash).

Purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste and adjust as needed, adding more coconut milk for creaminess, curry paste for curry flavor, maple syrup for sweetness, or salt for overall flavor.

Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all optional).

Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.

STOVETOP

Heat a large pot over medium heat.

Once hot, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for 2 minutes, stirring frequently, until onion is translucent and softened.

Add curry paste and stir for 1 minute, until well coated and fragrant.

Add the butternut squash, vegetable broth, and cayenne (optional) and stir to combine. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15-20 minutes or until butternut squash is fork tender.

Add the coconut milk and maple syrup (optional, depending on the sweetness of your squash).

Purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste and adjust as needed, adding more coconut milk for creaminess, curry paste for curry flavor, maple syrup for sweetness, or salt for overall flavor.

Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all optional).

Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.