Step 1

Start the instant pot in Saute mode and heat oil in it. Add diced onions, ginger and garlic and sauté for about 3 minutes.

Step 2

Add butternut squash, red curry paste, broth and stir to combine. Press Cancel and close lid with vent in sealing position.

Step 3

Change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins.

Step 4

After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.

Step 5

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.

Step 6

Add coconut milk, lime juice and stir well. Add salt, pepper and chili flakes to taste.

Step 7

Garnish the soup with cilantro, coconut milk and peanuts. Serve hot with a side of crusty bread!