Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 Tablespoons olive oil; 1 cup yellow onion (diced); 3 cloves garlic (minced); 1 Tablespoon ginger (grated or minced); 2 Tablespoons red curry paste; ½ teaspoon salt; ¼ teaspoon ground pepper; 3 pounds butternut squash (peeled and cubed {about 4½ cups uncooked 1-inch cubes}); 4 cups vegetable broth; 15 ounce coconut milk (divided); 1 lime (juiced {2-3 Tablespoons}); ½ cup cilantro (chopped {plus more for garnish}); Peanuts (or chickpeas can be added for crunch at the end)

Learn how to make the perfect creamy and delicious Instant Pot Butternut Squash Soup with just a few simple ingredients.

Prep15 min
Cook30 min
Total45 min
Makes6 servings
Calories314

Ingredients

6 servings

2 Tablespoons olive oil
1 cup yellow onion (diced)
3 cloves garlic (minced)
1 Tablespoon ginger (grated or minced)
2 Tablespoons red curry paste
½ teaspoon salt
¼ teaspoon ground pepper
3 pounds butternut squash (peeled and cubed {about 4½ cups uncooked 1-inch cubes})
4 cups vegetable broth
15 ounce coconut milk (divided)
1 lime (juiced {2-3 Tablespoons})
½ cup cilantro (chopped {plus more for garnish})
Peanuts (or chickpeas can be added for crunch at the end)

Method

1
Set pot to sauté. Add the olive oil, onions, garlic and ginger. Cook for a few minutes until onions begin to soften stirring constantly.
2
Stir in the curry paste, salt and pepper.
3
Add the broth and the squash. Close the lid, seal and set pressure to MANUAL HIGH for 8 minutes.
4
When the timer is complete, allow the steam to naturally release for 5 minutes then release remaining pressure.
5
Unplug and turn off the Instant pot and carefully open the lid. Using an immersion blender, blend the squash soup until smooth, then stir in the coconut milk, reserving ¼ cup for serving.
6
Stir in the lime juice and chopped cilantro and any additonal toppings you like.

Notes

Any type of oil can be used in place of olive oil. You can use regular or low-fat coconut milk, but regular will give a creamier soup. Cilantro can be eliminated for those that don’t like it. Lime can be added to taste, add more or less if you like. Any broth can be used in place of vegetable broth, if not using low sodium wait to taste the soup before adding the salt. If you don’t have an immersion blender, you can puree in batches in a blender. Be sure immersion blender is fully submerged before turning it on to avoid splashing and burns.