Instant Pot Thai Butternut Squash Soup

5 from 2 votes

Instant Pot Thai Butternut Squash Soup

Indulge yourself with this soothing and flavorful Instant Pot Thai Butternut Squash Soup that takes 30 minutes to make and is a beautiful addition to your fall or Thanksgiving menu. Loaded with wonderful Thai curry flavors, this creamy and velvety soup will chase away the autumn chill.

Prep: 10

Cook: 20

Total: 30

Course: Soups

Cuisine: Thai

Servings:

Calories: 204kcal

Author: Ruchi

Ingredients

2 tablespoons Olive oil
1 tablespoon Garlic paste
¾ tablespoon Ginger paste
1 small Onion finely chopped
2½ tablespoons Thai Red Curry Paste
2½ lbs Butternut Squash cut into cubes
1 stalk Lemon Grass
½ teaspoon Black Pepper
- - Salt to Taste
1 teaspoon Lemon Juice
1 tablespoon Sugar adjust to taste
½ teaspoon Lemon Zest
1 cup Water use vegetable stock as a substitute
12 oz Coconut milk unsweetened
½ teaspoon Lemon Zest

GARNISHES

- - Chili Flakes
- - Scallions
- - Pumpkin Seeds

US Customary - Metric

Instructions

PEEL THE BUTTERNUT SQUASH

Clean butternut squash with a wet towel to remove dirt or grits. Poke holes in the squash.
Microwave on HIGH for 3-4 minutes. Microwaving will soften the skin and make it easy to peel. After the cooking time is over, carefully remove the squash from the microwave.
Lay the butternut squash on a chopping board. Allow it to cool. Once the butternut squash is cool enough to handle, peel the outer layer with a sharp peeler.
Slice the top and end off. Using a spoon, scoop out the seeds and flesh attached to the seeds.
Cut the butternut squash into cubes and set it aside.

COOK AROMATICS

Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert.
Add ginger-garlic paste and sauté for a minute or until fragrant.
Add chopped onions.
Cook for 2-3 minutes until onions are soft and translucent.
Add Thai Kitchen Gluten-free Red Curry Paste and cook for another 2 minutes or until the curry paste deepens in color.

ADD SQUASH AND SEASONINGS

Add butternut squash and lemongrass.
Stir in salt, pepper, lemon juice, lemon zest, and water.
Mix everything until combined. Don’t forget to deglaze the base of the insert.
Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Minestrone Soup for 8 minutes on HIGH.
Once the cooking time has elapsed, allow the pressure to release naturally for 5 minutes, turn the steam valve to the venting position to release the remaining pressure. When the pin drops, carefully open the lid.
Remove the lemongrass stalks from the soup and discard.
Add coconut milk, lemon zest, and give it a good stir.
Cover the insert and allow the soup to simmer for 10 minutes on the Sauté setting.

BLEND THE SOUP

Turn off the Instant Pot and blend the soup at low speed at first, and then increase the speed and blend continuously until you have a smooth purée.
Garnish with cilantro leaves, scallions, and serve warm.

Notes

STORING

Instant Pot Thai Butternut Squash Soup will last for about 3-4 days in the refrigerator in an airtight container. The soup becomes tastier and richer as it soaks in all the beautiful flavors.

Instant Pot Thai Butternut Squash Soup reheats beautifully. To reheat the next day, transfer the soup to a microwave-safe dish, cover with a lid, and microwave at 1-minute intervals until heated through.

You can even reheat the soup on the cooktop over medium heat. Keep stirring the Thai Butternut Squash Soup until heated through.

FREEZING

I like to make a big batch of soups and stews and freeze them for future dinners. Frozen soups are perfect for adding to your meal plan, bake some fresh bread to go along with it, and dinner is sorted!

You can freeze this Thai butternut squash soup for up to 3 months. When ready to serve, thaw the soup overnight in the fridge, then reheat over the cooktop or in the microwave, as mentioned above.

Nutrition