Sep 07, 2018, Updated Nov 15, 2022 Serve with a side of rustic bread for a comforting dinner. Vegan & gluten-free. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and ideas from all around the web!
I returned back from my India-Italy trip this Monday and I thought the weather changed so much in the last 18 days that I was away. The air is crisp, the mornings are cooler, the leaves have started to change their color and there is pumpkin spice latte in the market! Yes it’s almost time for fall which also technically means that it’s time for the soup season! Okay, before I talk about the soup, I have to tell you guys about my Italy trip. This was my first time there and wow I was so impressed with all the art and culture. It’s like any corner you go in Italy, there is some history. Pretty amazing! I was in awe of the architecture in Florence and the beautiful views of Venice. There was just so much to see! Other than the art, I also loved the gelatos! I had 2-3 scoops of gelatos everyday in Italy and let me tell you each one was better than the other! Would you guys like to see a post on places to eat in Italy? Let me know and I would share my favorites. 🙂
Back to this Thai Butternut Squash Soup! It’s one of my favorite soup these days, I make a large batch and then have it for dinner for the next 3-4 days. It’s the season of butternut squash and one of my favorite ways to eat is in soup of course. The other favorite is this butternut squash chili. If you are not a huge butternut squash fan, try adding a bit of spice to it and I am sure you will like it. For this soup, I added some thai flavors and it turned out so well. Even if you don’t like squash, you will love this because it’s just so flavorful and creamy. I used my trusted Instant Pot to make the soup but you can easily make it on stove-top too.
This Instant Pot Thai Butternut Squash Soup
✓ is vegan and gluten-free ✓ made easily in the Instant Pot ✓ freezes well, so you can make a batch and freeze for later ✓ is packed with flavors with the spiciness of red curry paste and sweetness of squash I love thai flavors and you guys can make that out by the amount of thai recipes that I share on the blog! Using a store bought thai curry paste makes life easier. To keep your recipe vegetarian/vegan, just make sure your store bought curry paste is vegan. Read the label before buying. I like Thai Kitchen brand and stick to it. This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in the coming months, I will surely be making this soup every week.
To Make The Soup on Stove-Top
To make the soup on stove-top, simply follow the instructions until the addition of water. After that cover your stove-top pot with a lid and let it simmer for 12-15 minutes until the squash is softened. Puree and follow the rest of the steps as it is.
Method
1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the garlic, ginger and chopped onion. Saute for 3 minutes until onion is softened. 2- Then add the diced butternut squash and mix to combine. 3- Add in the red curry paste. 4- Stir and cook the squash with the curry paste for 1 to 2 minutes. Then add turmeric, brown sugar (if using), salt and water.
5- Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 8 minutes. The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release. 6- Puree using an immersion blender or use a regular blender. If using a regular blender, let it cool down a bit and then transfer to a blender. Place a kitchen towel on the lid of the blender so that you don’t hurt yourself from all the steam. I prefer pureeing this in my regular blender as it results in a creamier soup. 7- Transfer soup back to the pot (if pureed using a regular blender) and then add 1/2 of a 14 oz can of lite coconut milk.You can use regular full-fat coconut milk here. 8- Add lime juice and stir. Adjust salt at this point.
Garnish the thai butternut squash soup with coconut milk, pumpkin seeds, cilantro and serve. You may also sprinkle some red chili flakes on top for extra-heat.
Looking for more Instant Pot Soup Recipes? Check these out!
Instant Pot Curried Butternut Squash Apple Soup Instant Pot Mediterranean Lentil Soup Instant Pot Carrot Ginger Soup If you’ve tried this Instant Pot Thai Butternut Squash Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
title: “Instant Pot Thai Butternut Squash Soup " ShowToc: true date: “2024-10-09” author: “Kathleen Musial”
Sep 07, 2018, Updated Nov 15, 2022 Serve with a side of rustic bread for a comforting dinner. Vegan & gluten-free. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and ideas from all around the web!
I returned back from my India-Italy trip this Monday and I thought the weather changed so much in the last 18 days that I was away. The air is crisp, the mornings are cooler, the leaves have started to change their color and there is pumpkin spice latte in the market! Yes it’s almost time for fall which also technically means that it’s time for the soup season! Okay, before I talk about the soup, I have to tell you guys about my Italy trip. This was my first time there and wow I was so impressed with all the art and culture. It’s like any corner you go in Italy, there is some history. Pretty amazing! I was in awe of the architecture in Florence and the beautiful views of Venice. There was just so much to see! Other than the art, I also loved the gelatos! I had 2-3 scoops of gelatos everyday in Italy and let me tell you each one was better than the other! Would you guys like to see a post on places to eat in Italy? Let me know and I would share my favorites. 🙂
Back to this Thai Butternut Squash Soup! It’s one of my favorite soup these days, I make a large batch and then have it for dinner for the next 3-4 days. It’s the season of butternut squash and one of my favorite ways to eat is in soup of course. The other favorite is this butternut squash chili. If you are not a huge butternut squash fan, try adding a bit of spice to it and I am sure you will like it. For this soup, I added some thai flavors and it turned out so well. Even if you don’t like squash, you will love this because it’s just so flavorful and creamy. I used my trusted Instant Pot to make the soup but you can easily make it on stove-top too.
This Instant Pot Thai Butternut Squash Soup
✓ is vegan and gluten-free ✓ made easily in the Instant Pot ✓ freezes well, so you can make a batch and freeze for later ✓ is packed with flavors with the spiciness of red curry paste and sweetness of squash I love thai flavors and you guys can make that out by the amount of thai recipes that I share on the blog! Using a store bought thai curry paste makes life easier. To keep your recipe vegetarian/vegan, just make sure your store bought curry paste is vegan. Read the label before buying. I like Thai Kitchen brand and stick to it. This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in the coming months, I will surely be making this soup every week.
To Make The Soup on Stove-Top
To make the soup on stove-top, simply follow the instructions until the addition of water. After that cover your stove-top pot with a lid and let it simmer for 12-15 minutes until the squash is softened. Puree and follow the rest of the steps as it is.
Method
1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the garlic, ginger and chopped onion. Saute for 3 minutes until onion is softened. 2- Then add the diced butternut squash and mix to combine. 3- Add in the red curry paste. 4- Stir and cook the squash with the curry paste for 1 to 2 minutes. Then add turmeric, brown sugar (if using), salt and water.
5- Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 8 minutes. The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release. 6- Puree using an immersion blender or use a regular blender. If using a regular blender, let it cool down a bit and then transfer to a blender. Place a kitchen towel on the lid of the blender so that you don’t hurt yourself from all the steam. I prefer pureeing this in my regular blender as it results in a creamier soup. 7- Transfer soup back to the pot (if pureed using a regular blender) and then add 1/2 of a 14 oz can of lite coconut milk.You can use regular full-fat coconut milk here. 8- Add lime juice and stir. Adjust salt at this point.
Garnish the thai butternut squash soup with coconut milk, pumpkin seeds, cilantro and serve. You may also sprinkle some red chili flakes on top for extra-heat.
Looking for more Instant Pot Soup Recipes? Check these out!
Instant Pot Curried Butternut Squash Apple Soup Instant Pot Mediterranean Lentil Soup Instant Pot Carrot Ginger Soup If you’ve tried this Instant Pot Thai Butternut Squash Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
