It’s not a secret that we love Butternut Squash, and it is not a secret that the Instant Pot has become a friend. Combining the two? It was inevitable! This Instant Pot butternut soup is creamy and comforting. It’s also quick and easy.
This is perfect for cold days, meal preparation, and pairing with everything from Peanut Tempeh to salads or Spring Rolls. Bonus? Only nine ingredients are required! We’ll show you exactly how to do it!
Instant Pot Butternut Soup
The soup starts with a saute of onion, carrots, and garlic to create a sweet-salty base. Then, we add red curry paste to the Thai flavors, briefly sautéing it to spread the flavor through the dish.
We add the cubed butternut squash to the vegetable stock. Cayenne can be added to the recipe for an extra kick!
After high-pressure cooking (or stovetop cooking! The squash and carrots are now tender. Then, we can turn it into a soup using an Immersion Blender along with some coconut milk. A touch of maple sugar can be added to balance the heat of the squash and bring out its sweetness.
Ingredients
- 1/4 cup water or two teaspoons oil
- 1 cup of diced white or yellow onion (150 g or 1 cup)
- 1 cup diced carrots (1 cup)
- Three cloves of garlic (each clove yields one heaping tablespoon or 12g)
- Fresh minced ginger, 1 Tbsp (7 g or a piece of about 2 1/2 cm or 1-inch length)
- Add more salt to taste.
- Use Mike’s Organic Curry Love as a vegan alternative.
- The butternut squash is cut into cubes of 3/4 inch, and 6 cups are made.
- 3 cups vegetable stock*
- Cayenne pepper ( optional, depending on the level of spice in your curry paste).
- Coconut milk, full-fat canned 1 cup (plus as desired)
- Maple syrup, 2 to 3 tablespoons ( optional, depending on the sweetness of the squash)
IF SERVING optional
- Full-fat coconut milk
- Sriracha
- Cashews roasted in chopped form
- Lime wedges
Instructions
Instant Pot
- The default setting for saute is “Normal,” not high or Low. Add water (or oil) once the Instant Pot is hot. Then add onion, carrots, and garlic. Stir frequently for 3 to 5 minutes until the onion becomes translucent and softens.
- Stir the curry paste for 1 minute until it is well coated.
- Add the butternut, vegetable broth, and optional cayenne after pressing “Cancel.” Mix well.
- Seal the Instant Pot by turning on the lid. Pressure cook for 8 minutes on HIGH. After the timer has gone off, you can either let the steam naturally release (20 minutes) or press the quick-release if you are in a rush. Press “Cancel” to turn off the Instant Pot.
- Open the lid carefully when the valve drops and the steam is released. Add the maple syrup and coconut milk (optional, depending on how sweet your squash is).
- Blend with an immersion blend, or let it cool before using a blender. Add more coconut milk if you want it creamier, more curry paste if you like curry flavors, or maple syrup if you prefer sweetness.
- Garnish the dish with cashews and lime wedges.
- Leftovers can be kept in the fridge for 4-5 days or in the freezer for up to a month. Reheat the pieces in a pan on the stovetop.
STOVETOP
- Heat a large pot over medium heat.
- Add water (or oil) once hot. Then add onion, carrots, and garlic. Stir frequently for 2 minutes until the onion becomes translucent; add water (or oil) and carrots.
- Stir for 1 minute until the curry paste is well coated.
- Stir to combine the butternut, vegetable broth, and cayenne. Bring to a simmer over medium heat, then cover and simmer for 15 minutes or until the butternut squash can be forked.
- Add the maple syrup and coconut milk (optional, depending on how sweet your squash is).
- Blend with an immersion blend, or let it cool before using a blender. Add more coconut milk if you want it creamier, curry paste if you prefer curry flavor, maple sugar if you like sweetness, or salt a little bit for the overall taste.
- Garnish the dish with cashews and lime wedges.
- Leftovers can be kept in the fridge for 4-5 days or in the freezer for up to a month. Reheat the pieces in a pan on the stovetop.
