Instant Pot Butternut Squash Soup (Thai-Inspired)
It’s no secret we love butternut squash and certainly no secret the Instant Pot is a good friend of ours. Putting the two together? It had to happen! This Instant Pot butternut squash soup is creamy, comforting, quick and easy, plus warm and spicy thanks to a touch of Thai red curry paste.
It’s perfect for chilly days and meal prep and pairs beautifully with everything from peanut tempeh to salads and spring rolls. Bonus? Just 1 pot and 9 ingredients required! Let us show you how it’s done!
How to Make Instant Pot Butternut Squash Soup
This soup begins with sautéing onion, carrots, garlic, and ginger to create a sweet and savory base. Next, we build on the Thai-inspired flavors with red curry paste, sautéing it briefly to better disperse the flavor throughout the dish.
Then we add cubed butternut squash along with vegetable broth. Optional cayenne adds an extra kick of heat!
After pressure cooking on high (or cooking on the stovetop!), the squash and carrots become tender. We can then turn it into a creamy soup with the help of an immersion blender and some coconut milk. An optional touch of maple syrup balances the heat and enhances the sweetness of the squash.
We hope you LOVE this butternut squash soup! It’s:
Creamy
Warming
Light yet comforting
Subtly spicy
Naturally sweet
Easy to make
& Perfect for fall and winter!
We love topping it with an extra swirl of coconut milk for creaminess, sriracha for a tangy heat, chopped cashews for crunch, and lime for brightness.
This soup pairs well with other Thai-inspired recipes, including our Crispy Tofu Lettuce Wraps with Peanut Sauce, Peanut & Lemongrass Tempeh Satay, Gingery Kale Salad with Cashew Dressing, and Pad Thai Spring Rolls.
More Instant Pot Soup Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~2 cup servings)
- 1/4 cup water (or 2 tsp oil)
- 1 cup diced yellow or white onion (1 small onion yields ~1 cup or 150 g)
- 1 cup peeled and diced carrots (2-3 carrots yield ~1 cup or 160 g)
- 3 cloves garlic (3 cloves garlic yield ~1 heaping Tbsp or 12 g)
- 1 Tbsp fresh minced ginger (1-inch or 2 ½-cm piece yields ~1 Tbsp or 7 g)
- 1/2 tsp sea salt (plus more to taste)
- 2 Tbsp red curry paste (ensure vegan-friendly as needed // we like Mike’s Organic Curry Love)
- 6 cups cubed butternut squash, peeled and cut into ~3/4-inch cubes (1 large squash yields ~6 cups or 850 g)
- 3 cups vegetable broth* (or store-bought)
- 1/8 tsp ground cayenne (optional // depending on the spiciness of your curry paste)
- 1 cup canned full-fat coconut milk (plus more to taste)
- 2-3 tsp maple syrup (optional // depending on the sweetness of your squash)
FOR SERVING optional
- Full-fat coconut milk
- Sriracha (or cayenne)
- Chopped roasted cashews
- Lime wedges
INSTANT POT
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Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for 3-5 minutes, stirring frequently, until onion is translucent and softened.
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Add the curry paste and stir for 1 minute, until well coated and fragrant.
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Turn off the sauté function by pressing “Cancel.” Then add the butternut squash, vegetable broth, and cayenne (optional). Stir to combine.
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Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 8 minutes. Once the timer goes off, let the steam release naturally (~20 minutes), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing “Cancel.”
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When the steam releases and the valve drops, carefully open the lid. Stir in the coconut milk and maple syrup (optional, depending on the sweetness of your squash).
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Purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste and adjust as needed, adding more coconut milk for creaminess, curry paste for curry flavor, maple syrup for sweetness, or salt for overall flavor.
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Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all optional).
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Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.
STOVETOP
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Heat a large pot over medium heat.
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Once hot, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for 2 minutes, stirring frequently, until onion is translucent and softened.
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Add curry paste and stir for 1 minute, until well coated and fragrant.
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Add the butternut squash, vegetable broth, and cayenne (optional) and stir to combine. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15-20 minutes or until butternut squash is fork tender.
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Add the coconut milk and maple syrup (optional, depending on the sweetness of your squash).
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Purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste and adjust as needed, adding more coconut milk for creaminess, curry paste for curry flavor, maple syrup for sweetness, or salt for overall flavor.
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Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all optional).
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Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.
*If you’d prefer a thicker soup, use 2 cups vegetable broth instead of 3 cups.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 serving Calories: 244 Carbohydrates: 36.2 g Protein: 3.7 g Fat: 10.8 g Saturated Fat: 9.6 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 822 mg Potassium: 925 mg Fiber: 9.3 g Sugar: 10.1 g Vitamin A: 29051 IU Vitamin C: 38 mg Calcium: 129 mg Iron: 2.3 mg
