Thai Butternut Squash Soup Recipe
A silky smooth and creamy butternut squash soup with delicious Thai flavors. A healthy, warming, and comforting meal full of flavor. And can be prepared in the Instant Pot, Crock-Pot, or Stovetop.
Print
Pin
Servings: 6
Equipment
- Instant Pot, Crock-Pot, or large pot
- Immersion blender or blender
Ingredients
- 1½ tbsp oil omit for Crock-Pot recipe
- 1½ tbsp garlic minced
- 1 tbsp fresh ginger grated
- 2 cups vegetable broth
- 1 lime juiced
- 1½ tbsp red curry paste
- ½ tsp chili paste
- ½ tsp salt
- 1 medium butternut squash peeled, seeded, and cut into 2" cubes
- 2 medium carrots peeled and chopped
- ¼ of a pepper roasted red bell pepper jarred
- 1 can full-fat coconut milk canned
- red pepper flakes optional garnish
Instructions
Instant Pot Instructions
- Press the "Saute" button on the Instant Pot. Add oil then the garlic and ginger. Stir and cook until fragrant. Press the "Cancel" button.
- Add the broth, lime juice, curry paste, chili paste, and salt. Stir the mixture. Add squash, carrots, and roasted pepper. Lock the lid and turn the valve to "sealing."Press the "pressure cook" button and adjust the time to 8 minutes. Once cooking is complete maually release the pressure by switch the valve to "venting."
- Once it has fully depressurized, remove the lid and used the immersion blender to puree the mixture. Blend until smooth and creamy. Stir in the coconut milk (reserve some for topping if desired). Sprinkle with red pepper flakes and serve.
Crock-Pot Instructions
- To a crockpot add vegetable broth, garlic, ginger, lime, red curry paste, chili paste, salt, butternut squash, carrots, and red pepper. Stir the mixture to combine.
- Cook on low for 6-8 hours or high 3-4 hours, or until squash is tender and mashes easily. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk (reserve some for topping if desired). Sprinkle with red pepper flakes and serve.
Stovetop Instructions
- Heat a large pot on medium-high heat. Add oil then the garlic and ginger. Stir and cook until fragrant. Add the vegetable broth, lime juice, red curry paste, chili paste, salt, butternut squash, carrots, and red pepper. Stir and cook until the mixture boils.
- Cover, reduce heat to simmer, and cook until the butternut squash is tender and mashes easily (approximately 20 minutes). Use an immersion blender to puree the soup until smooth. Stir in coconut milk (reserve some for topping if desired). Sprinkle with red pepper flakes and serve.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.