Cooked - Instant Pot Butternut Squash Soup

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Instant Pot Butternut Squash Soup

6.0

2 Tablespoons olive oil

1 cup yellow onion (diced)

3 cloves garlic (minced)

1 Tablespoon ginger (grated or minced)

2 Tablespoons red curry paste

½ teaspoon salt

¼ teaspoon ground pepper

3 pounds butternut squash (peeled and cubed {about 4½ cups uncooked 1-inch cubes})

4 cups vegetable broth

15 ounce coconut milk (divided)

1 lime (juiced {2-3 Tablespoons})

½ cup cilantro (chopped {plus more for garnish})

Peanuts ( or chickpeas can be added for crunch at the end)

Set pot to sauté. Add the olive oil, onions, garlic and ginger. Cook for a few minutes until onions begin to soften stirring constantly.
Stir in the curry paste, salt and pepper.
Add the broth and the squash. Close the lid, seal and set pressure to MANUAL HIGH for 8 minutes.
When the timer is complete, allow the steam to naturally release for 5 minutes then release remaining pressure.
Unplug and turn off the Instant pot and carefully open the lid. Using an immersion blender, blend the squash soup until smooth, then stir in the coconut milk, reserving ¼ cup for serving.
Stir in the lime juice and chopped cilantro and any additonal toppings you like.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 50 weeks ago

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