Step 1

Place butternut squash, onion, stock and salt into the instant pot.

Step 2

Use the soup setting (aka 30 mins on high pressure).

Step 3

When done – wait a few minutes, then release the pressure.

Step 4

Remove the lid and add the coconut milk, curry paste and cilantro, and stir.

Step 5

Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)

Step 6

Ladle into bowls, swirl with reserved coconut milk and extra cilantro.

Step 7

Devour.

Step 8

Place butternut squash, onion, stock and salt into a large saucepan or dutch oven with a lid.

Step 9

Bring to a boil, then simmer for 45 minutes (you want the squash to be REALLY soft)

Step 10

Add the coconut milk, curry paste and cilantro, and stir.

Step 11

Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)

Step 12

Ladle into bowls, swirl with reserved coconut milk and extra cilantro.

Step 13

Devour.