It’s perfect for chilly days and meal prep and pairs beautifully with everything from peanut tempeh to salads and spring rolls. Bonus? Just 1 pot and 9 ingredients required! Let us show you how it’s done!
How to Make Instant Pot Butternut Squash Soup
This soup begins with sautéing onion, carrots, garlic, and ginger to create a sweet and savory base. Next, we build on the Thai-inspired flavors with red curry paste, sautéing it briefly to better disperse the flavor throughout the dish. Then we add cubed butternut squash along with vegetable broth. Optional cayenne adds an extra kick of heat! After pressure cooking on high (or cooking on the stovetop!), the squash and carrots become tender. We can then turn it into a creamy soup with the help of an immersion blender and some coconut milk. An optional touch of maple syrup balances the heat and enhances the sweetness of the squash. We hope you LOVE this butternut squash soup! It’s:CreamyWarmingLight yet comfortingSubtly spicyNaturally sweetEasy to make& Perfect for fall and winter! We love topping it with an extra swirl of coconut milk for creaminess, sriracha for a tangy heat, chopped cashews for crunch, and lime for brightness. This soup pairs well with other Thai-inspired recipes, including our Crispy Tofu Lettuce Wraps with Peanut Sauce, Peanut & Lemongrass Tempeh Satay, Gingery Kale Salad with Cashew Dressing, and Pad Thai Spring Rolls.
More Instant Pot Soup Recipes
Instant Pot Curried Lentil Soup (Indian-Inspired) Warming Red Lentil Sweet Potato Soup (Instant Pot!) Easy Chicken Tortilla Soup (Instant Pot Friendly!) Creamy Yellow Split Pea Soup (Instant Pot Friendly)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
