Instant Pot Thai Butternut Squash Soup
Sep 07, 2018, Updated Nov 15, 2022
Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot! This soup is packed with all the warm fall flavors. Serve with a side of rustic bread!
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With the soup season almost here, you need to try this Thai Butternut Squash Soup. This mildly spiced soup is a great way to use all the fresh butternut squash in season!
Serve with a side of rustic bread for a comforting dinner. Vegan & gluten-free.
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I returned back from my India-Italy trip this Monday and I thought the weather changed so much in the last 18 days that I was away. The air is crisp, the mornings are cooler, the leaves have started to change their color and there is pumpkin spice latte in the market!
Yes it’s almost time for fall which also technically means that it’s time for the soup season!
Okay, before I talk about the soup, I have to tell you guys about my Italy trip. This was my first time there and wow I was so impressed with all the art and culture. It’s like any corner you go in Italy, there is some history. Pretty amazing!
I was in awe of the architecture in Florence and the beautiful views of Venice. There was just so much to see! Other than the art, I also loved the gelatos! I had 2-3 scoops of gelatos everyday in Italy and let me tell you each one was better than the other!
Would you guys like to see a post on places to eat in Italy? Let me know and I would share my favorites. 🙂
Back to this Thai Butternut Squash Soup! It’s one of my favorite soup these days, I make a large batch and then have it for dinner for the next 3-4 days. It’s the season of butternut squash and one of my favorite ways to eat is in soup of course.
The other favorite is this butternut squash chili. If you are not a huge butternut squash fan, try adding a bit of spice to it and I am sure you will like it.
For this soup, I added some thai flavors and it turned out so well. Even if you don’t like squash, you will love this because it’s just so flavorful and creamy. I used my trusted Instant Pot to make the soup but you can easily make it on stove-top too.
This Instant Pot Thai Butternut Squash Soup
✓ is vegan and gluten-free
✓ made easily in the Instant Pot
✓ freezes well, so you can make a batch and freeze for later
✓ is packed with flavors with the spiciness of red curry paste and sweetness of squash
I love thai flavors and you guys can make that out by the amount of thai recipes that I share on the blog! Using a store bought thai curry paste makes life easier.
To keep your recipe vegetarian/vegan, just make sure your store bought curry paste is vegan. Read the label before buying. I like Thai Kitchen brand and stick to it.
This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in the coming months, I will surely be making this soup every week.
To Make The Soup on Stove-Top
To make the soup on stove-top, simply follow the instructions until the addition of water.
After that cover your stove-top pot with a lid and let it simmer for 12-15 minutes until the squash is softened. Puree and follow the rest of the steps as it is.
Method
1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the garlic, ginger and chopped onion. Saute for 3 minutes until onion is softened.
2- Then add the diced butternut squash and mix to combine.
3- Add in the red curry paste.
4- Stir and cook the squash with the curry paste for 1 to 2 minutes. Then add turmeric, brown sugar (if using), salt and water.
5- Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 8 minutes. The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
6- Puree using an immersion blender or use a regular blender. If using a regular blender, let it cool down a bit and then transfer to a blender.
Place a kitchen towel on the lid of the blender so that you don’t hurt yourself from all the steam. I prefer pureeing this in my regular blender as it results in a creamier soup.
7- Transfer soup back to the pot (if pureed using a regular blender) and then add 1/2 of a 14 oz can of lite coconut milk.You can use regular full-fat coconut milk here.
8- Add lime juice and stir. Adjust salt at this point.
Garnish the thai butternut squash soup with coconut milk, pumpkin seeds, cilantro and serve. You may also sprinkle some red chili flakes on top for extra-heat.
Looking for more Instant Pot Soup Recipes? Check these out!
Instant Pot Curried Butternut Squash Apple Soup
Instant Pot Mediterranean Lentil Soup
Instant Pot Carrot Ginger Soup
If you’ve tried this Instant Pot Thai Butternut Squash Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Instant Pot Thai Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 3-4 garlic cloves minced
- 1 tablespoon minced ginger
- 1 medium yellow onion 150 grams, chopped
- 680 grams butternut squash diced, around 4 cups of diced squash
- 1 tablespoon + 1 teaspoon red curry paste
- 1/4 teaspoon turmeric ground
- 1 teaspoon brown sugar optional
- salt to taste
- 2 cups water 16 oz
- 7 oz lite coconut milk half of regular 14 oz can (little less than 1 cup coconut milk)
- 1 lime juice of
To garnish
- chopped cilantro
- coconut milk
- red chili flakes
- pumpkin seeds
Instructions
- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the garlic, ginger and chopped onion. Saute for 3 minutes until onion is softened.
- Then add the diced butternut squash and mix to combine. Add in the red curry paste.
- Stir and cook the squash with the curry paste for 1 to 2 minutes. Then add the turmeric, brown sugar (if using), salt and water.
- Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 8 minutes. The pressure valve should be in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Puree using an immersion blender or use a regular blender. If using a regular blender, let it cool down a bit and then transfer to a blender.Place a kitchen towel on the lid of the blender so that you don't hurt yourself from all the steam. I prefer pureeing this in my regular blender as it results in a creamier soup.
- Transfer soup back to the pot (if pureed using a regular blender) and then add 1/2 of a 14 oz can of lite coconut milk (little less than 1 cup coconut milk).You can use regular full-fat coconut milk here.
- Add lime juice and stir. Adjust salt at this point.
- Garnish the thai butternut squash soup with coconut milk, pumpkin seeds, cilantro and serve. You may also sprinkle some red chili flakes on top for extra-heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Really easy to make and full of flavour! I used frozen pre-cut butternut squash. I will definitely have this again
glad to know Michelle!
I added about double the amount of red curry paste, so this was extra warming. Great flavor, and the coconut milk really smooths it out. Super easy to make in the Instant Pot with an immersion blender. Will definitely make again!
awesome!
made it today, a little spicy and I used only 1 Tbsp but delicious and will make again.
Yum! I made this recipe tonight after a long, chilly day and it was perfect! Very easy and quick meal. A delicious bowl of comforting Autumn soup. Thank you so much for sharing your recipes – I can’t wait to try more. 🙂
Turned out delicious! Thanks so much! Definitely will make again.
Loved it.
Used green curry paste vrs red.
Spicy but it was great.
Added some chicken broth.
It’s not a low carb meal so have to be careful about portions.
Definitely A+ and I’ll make this again!
Very good. My husband was blown away, and never wants me to use another squash soup recipe!
Quite spicy, some may prefer dialed back heat.
So glad to hear that! 🙂
YummY! I did ask my bf to make it for me since I had been sick for a week. It made me feel incredibly better. xo
– Natalie Ellis
It’s wonderful that pumpkin season arrives! The soup looks so creamy and yummy.