Serve it tonight with some homemade bread and and sit down for an ultimate cozy and comforting meal.
It’s so yummy and satisfying; guaranteed to warm you inside out! Thai food lovers will love this soup! And since the temperatures have started to drop, more soups are heating up, so grab an apron, and let’s get cooking!
» Quick and Easy — This soup comes together in less than an hour but tastes as if it’s simmered all day long. The only tedious part is cutting up the squash. It’s a little bit of labor-intensive work ( which I think), but it’s so worth it. » Little hands-on cooking — Thanks to my Instant Pot (electric pressure cooker), making soup is the best option. Sauté a few ingredients, toss in peeled and cubed butternut squash, pressure cook, blend, and finally, add coconut milk. That’s it – your creamy and perfectly pureed soup is ready. As a bonus, pressure cooking preserves the essential nutrients and vitamins, and the flavor is like soup was slow-cooked for hours. » Vegan and Gluten-free — The recipe, as written, is gluten-free, nut-free, vegan with due thanks to the use of coconut milk. Imagine all that creaminess and luscious texture in a soup without a drop of cream; this is what I love about coconut milk. It adds a velvety texture to any soup without adding extra carbs. » Make great leftovers — Like all other soups, the flavor of this Thai butternut squash deepens in flavor if allowed to sit. So, prepare this soup a day or two in advance, and it will tastes even better the next day and the day after that. » Reminds you of fall — As the seasons change, I love to make this soup because it is made with my favorite autumn ingredient, butternut squash, and has all the traditional smells that will remind you of cold air, falling leaves, and light jackets every time you sip on it.
» Olive oil — I have used olive oil; however, you can add any mild flavor oil of your choice. » Onions and Ginger- garlic paste — This Thai butternut squash soup is flavored with fresh garlic, onions, and ginger that build the foundation of this soup. » Thai Red Curry Paste — I have used ‘Thai Kitchen Gluten-free Red Curry Paste.’ Vegan red curry paste is readily available at your nearby grocery stores. It provides a well-rounded depth of flavor to this soup that can’t be matched. The spice level of the Thai curry paste depends on the brand you use; therefore, add accordingly. The one that I have used is mildly spiced. » Butternut Squash — This nutty and sweet butternut squash is the building block of this recipe. Substitute — You can use frozen diced squash or pre-cut squash to save time. Or you can use pumpkin, sweet potato, or carrots as a substitute – they too work perfectly for this recipe. » Lemon Grass — This long leek-like herb has a strong lemon aroma, and it lends Thai soup a unique flavor. You could either use Kaffir lime leaves as a substitute or increase the lemon zest in the recipe. » Sugar — To balance out the flavors. » Lemon Zest + Lemon juice — Thai-inspired soups taste amazing with lemon zest in it. Also, butternut squash is sweet, so a little bit of lemon zest adds the perfect amount of kick. Likewise, a hint of freshly squeezed lemon juice will deliver the best flavor. » Water — To give my Thai butternut squash soup the right consistency, I have used water, but feel free to use vegetable stock as a substitute. » Coconut milk — To keep it as low-calorie soup, I have opted for low-fat unsweetened coconut milk. This plant-based milk is a staple in Thai cuisine as it adds a light nutty-sweet flavor and gives the dishes a smooth, rich, and creamy texture. » Garnishes — I have topped my soup with sunflower seeds, scallions, chopped cilantro, and some crushed red pepper flakes. A dash of chili flakes complements the Thai soup with just the right spiciness, which is not too overpowering. Substitute — You can substitute chili flakes and scallions in this recipe with toasted peanuts if you’re not allergic.
» Peel the 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. Carefully remove the squash from the microwave. Allow it to cool. Once the butternut squash is cool enough to handle, peel the outer layer with a 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. PROTIP — You don’t even have to evenly dice the squash when cooking in Instant Pot because it will cook perfectly under pressure. When using fresh butternut, cut the squash in half, peel off, then slice in big chunks that can nestle in an Instant Pot insert. That’s it. It still cooks well, is soft, and purees perfectly. PROTIP — Use a sharp vegetable peeler and a sharp knife to speed up the process to cut up the squash.
» Cook the 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.
PROTIP — Deglazing the insert removes all the brown bits stuck to the base. Scrape everything from the base to prevent the burn message. 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. PROTIP — It will take about 10 minutes for the pressure to build than the actual cooking time.
» Add Coconut milk — 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 Sauté setting.
» Blend the soup — Turn off the Instant Pot and blend the soup on low speed at first, and then increase the speed and blend continuously until you have a completely smooth purée. Adjust the seasonings if needed. Garnish with cilantro leaves, scallions, and serve warm.
You most certainly can! Roasted butternut squash will add so much more depth of flavor to this soup. Follow this link on how to roast a butternut squash. Depending on big the squash is, the cooking time will vary. Absolutely! To make Thai butternut squash soup on a cooktop –
Heat oil in a large sauté pan over medium heat. Add ginger-garlic paste, onions, and sauté until the onions are soft, for about 3 – 5 minutes. Add red curry paste, and sauté for 2 minutes until the curry paste darkens in color. Stir in squash, lemongrass, salt, pepper, lemon zest, and lemon juice. Bring it to a boil, cover, then reduce heat to medium-low. Simmer for 20-25 minutes or until the butternut squash is soft. Once the squash is soft, add coconut milk and bring it to a boil. Take the soup off the heat and puree until the soup is smooth. Garnish with cilantro leaves and scallions and serve hot.
This Instant Pot Thai Butternut squash Soup can be polished off with –
Garlic knots Focaccia Bread Pull apart knots
A few of my favorite pairings! Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
Check out my other Instant Pot soups as well:
