Instant Pot Butternut Squash Soup
Creamy and flavorful soup made with butternut squash, coconut milk, and Thai red curry paste.
5m
Prep Time
18m
Cook Time
6
Servings
Ingredients
1 medium-sized butternut squash, peeled, seeded, and cubed
1 can (14 oz) coconut milk
2 tablespoons Thai red curry paste
3 cups vegetable broth or water
1 tablespoon olive oil
Salt and black pepper, to taste
Instructions
Step 1
Set your Instant Pot to Sauté mode and add olive oil.
Step 2
Add butternut squash and sauté for 2-3 minutes, then add Thai red curry paste and cook for another 1-2 minutes.
Step 3
Add coconut milk, vegetable broth (or water), salt, and black pepper. Stir well.
Step 4
Close the lid and set the Instant Pot to Manual mode for 10 minutes.
Step 5
Once the cooking cycle is complete, use the quick release method to release pressure.
Step 6
Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
Step 7
Serve hot and enjoy!