3-4tablespoonsThai Kitchen red curry paste(depending on level of spiciness desired)
2tablespoonsbrown sugar OR maple syrup(optional; I add to taste depending on sweetness of the squash)
1 ½teaspoonsground ginger
½ - 1teaspooncrushed red pepper flakesdepending on level of spiciness desired
Optional garnishes: lime juice, crushed peanuts, a drizzle of coconut cream
For the Instant Pot:
Place the squash, onion, and stock in theInstant 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.
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:
Place the squash, onion, and stock in a large soup pot orDutch 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:
Stir in the coconut milk, red curry paste, sweetener (if using), salt, pepper, turmeric, ginger, and red pepper flakes. Use animmersion blenderto 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).
Taste and adjust seasonings as needed. Garnish as desired and serve hot.
Leftover soup can be stored in the refrigerator up to 5 days. This soup also freezes beautifully for later enjoyment!