This recipe for Curried Butternut Squash Soup is layered with traditional Thai curry flavor and can be made in the Instant Pot or on the stovetop! #thaifood #instantpot #sweetcayenne
Kai Curried Butternut Squash Soup {Instant Pot + Stove Top Version}
Course: Soup
Cuisine: Asian, Thai
Servings: 8 servings
  • 2 medium (about 4 pounds total) butternut squash, peeled, seeded, and cubed (about 6 cups)
  • 1 small sweet yellow onion, peeled and quartered
  • 1 quart low sodium chicken OR vegetable stock
  • 1 (14.5 ounce) can full-fat coconut milk
  • 3-4 tablespoons Thai Kitchen red curry paste (depending on level of spiciness desired)
  • 2 tablespoons brown sugar OR maple syrup (optional; I add to taste depending on sweetness of the squash)
  • 1 1/2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon ground turmeric
  • 1 ½ teaspoons ground ginger
  • ½ - 1 teaspoon crushed red pepper flakes depending on level of spiciness desired
  • Optional garnishes: lime juice, crushed peanuts, a drizzle of coconut cream
For the Instant Pot:
  1. Place the squash, onion, and stock in the Instant Pot. Put the lid in place, turn the dial to “sealing” position, and press “Soup” mode. The light under the “normal” sign should light up and the timer should display “30 minutes.” If not, press “Soup” mode again until the light under “normal” lights up.
  2. Let the pressure release naturally for 10 minutes before turning the dial to “venting”. Remove lid and proceed with instructions for finishing the soup below.
For the Stove Top:
  1. Place the squash, onion, and stock in a large soup pot or Dutch oven. Heat over medium-high to bring the mixture to a simmer. Reduce heat to medium-low and simmer until the squash pieces are fork tender (not quite mush and falling apart, but very tender), about 1 - 1 ½ hours. Proceed with instructions for finishing the soup below.
Finishing the Soup:
  1. Stir in the coconut milk, red curry paste, sweetener (if using), salt, pepper, turmeric, ginger, and red pepper flakes. Use an immersion blender to puree the soup until silky and smooth. Alternatively, you can blend the soup in batches in a blender to puree it; just use caution and let the mixture cool slightly before blending (hot liquids can often cause your blender lid to pop off while blending).
  2. Taste and adjust seasonings as needed. Garnish as desired and serve hot.
Recipe Notes

Leftover soup can be stored in the refrigerator up to 5 days. This soup also freezes beautifully for later enjoyment!