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Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy)

Creamy, spicy, and full of flavor, this Thai-inspired butternut squash soup gets its richness from coconut milk and bold flavor from red curry paste — all made effortlessly in the pressure cooker.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 280 kcal

Equipment

  • 1 Pressure cooker
  • 1 Immersion blender or regular blender

Ingredients
  

Main Ingredients

  • 1 tablespoon Vegetable oil
  • 1 Medium onion chopped fine
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh ginger grated
  • 2 tablespoon Red curry paste
  • 4 cups Butternut squash peeled and cubed
  • 3 cups Vegetable broth
  • 1 can Coconut milk
  • 1 tablespoon Lime juice
  • Cilantro chopped, for garnish
  • Red chili flakes for garnish
  • Salt to taste
  • Black pepper to taste

Instructions
 

Instructions

  • Heat up a tablespoon of vegetable oil in your pressure cooker on the sauté setting. Toss in the chopped onion and cook until translucent, around 5 minutes. Add minced garlic and grated ginger. Stir for another minute.
  • Stir in the red curry paste and cook for 1 minute until fragrant.
  • Add cubed butternut squash, vegetable broth, salt, and pepper. Mix well.
  • Seal the lid with the sealing ring. Set high pressure for 12 minutes making sure the float valve is down.
  • Once done, carefully do a quick release. Open the lid safely.
  • Pour in the coconut milk and lime juice. Switch to sauté and warm for 5 minutes.
  • Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches with a regular blender (caution: it's hot!).
  • Ladle the soup into bowls.
  • Sprinkle garnishes like chopped cilantro and red chili flakes as desired.
  • Serve hot and enjoy!

Notes

Let the soup cool before freezing. Store in freezer-safe containers or ice cube trays for easy reheating later.