Instant Pot Thai Curried Butternut Squash Soup

Name: Instant Pot Thai Curried Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon Oil; 1 cup Yellow Onion (diced ); 3 cloves Garlic (minced ); 1 tablespoon Ginger (minced ); 2 lbs Butternut Squash (peeled, seeded and cut into pieces, about 6 cups); 1 tablespoon Red curry paste (adjust more to taste); 1.5 cups Vegetable broth; 1/2 can Coconut milk (14oz canned full fat ); 1/2 teaspoon Salt (adjust to taste); Black Pepper (add to taste (optional) ); 1/2 Lime (juice); 2 tablespoon Roasted peanuts (chopped ); 2 tablespoon Coconut milk; 2 tablespoon Cilantro (chopped ); Red Chili flakes ((optional))

4.8

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pipingpotcurry.com

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $9.03 /serving

Author : Meeta Arora

Instant Pot Thai Curried Butternut Squash Soup

Instructions

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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!

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