Instant Pot Thai Butternut Squash Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Cuisine: Mediterranean Diet
1 tbsp EVOO
1 cup Yellow Onion diced
3 cloves Garlic minced
1 tbsp Ginger minced
2 lbs Butternut Squash peeled, seeded and cut into pieces, about 6 cups
1 tbsp Red curry paste adjust more to taste
1.5 cups Vegetable broth
1/2 can Coconut milk 14oz canned full fat
1/2 tsp Salt adjust to taste
Black Pepper add to taste (optional)
1/2 Lime juice
2 tbsp Roasted peanuts chopped
2 tbsp Coconut milk
2 tbsp Cilantro chopped
Red Chili flakes (optional)
Start the instant pot in Saute mode and heat oil in it. Add diced onions, ginger and garlic and sauté for about 3 minutes.
Add butternut squash, red curry paste, broth and stir to combine. Press Cancel and close lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for for 8 mins.
After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
Add coconut milk, lime juice and stir well. Add salt, pepper and chili flakes to taste.
Garnish the soup with cilantro, coconut milk and peanuts. Serve hot with a side of crusty bread!
- Calories: 303
- Fat: 18g
- Carbohydrates: 36g
- Protein: 5g