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Export 13 ingredients for grocery delivery
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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