So, butternut squash soup. Let’s discuss for a minute. It’s SUCH a popular fall dish – you literally see recipes for it left and right all season long. I’ve tried and tried and tried to make it, but I can’t ever get super excited about it.
It’s always just a little “meh.” I don’t WANT to feel this way because I strive to be obsessed with all things fall (I LOVE FALL), but I just can’t seem to find a recipe that I can get ultra excited about.
Then I started recipe testing a Thai version, and let. me. just. tell. you. friends, it is absolutely wonderful. It is loaded with flavor, it is smooth, it is velvety and luscious, and it takes that simple little butternut squash to level ten in a snap.
There are so many delicious ingredients in here (more deets below), and – giant bonus – it takes no time to make because of the Instant Pot! Instant Pot, you continue to impress me over and over even after years of use. I just love you.
Here’s what we’ve got here:
- Butternut squash
- Sweet potato
- Curry paste
- Veggie stock
- Coconut milk
No sauteeing, no browning, it’s just a dump and go situation, and I am heeerrree for thaaattt (said in annoying sing song voice)!
If you are a “meh” fan of butternut squash soup, you MUST, and I mean MUST, try this version. If you are an avid fan of the traditional butternut squash soup, you MUST, and I mean MUST, try this version. Catch my drift?
You need it. If I was with you in person, I would grab your face, stand really close to you while making aggressive eye contact, and whisper “you need it” so that you really caught my intensity.
Weird? It’s fine. I embrace it.Print
Instant Pot Coconut Curry Butternut Squash Soup
Whole 30, paleo, dairy free, and gluten free, this soup is made with all whole foods and couldn’t be more delicious!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 10 servings 1x
- 1 butternut squash, peeled, seeds removed, and diced
- 1 sweet potato, peeled and diced
- 1 shallot, minced
- 5 cloves of garlic, minced
- 1 inch knob of ginger, minced
- 5–8 whole basil leaves
- 2 tablespoons red curry paste
- 1 cup veggie stock
- 2 15 oz cans coconut milk
- Chopped cashews and cilantro (optional toppings)
- Add all ingredients except for the coconut milk to your instant pot and season well with salt. Stir to combine
- Cook on manual high pressure for 8 minutes and then do a quick release
- Add your coconut milk and puree with an immersion blender. Season to taste with salt and pepper and top with chopped up cashews and cilantro (if using)!
If you don’t have an immersion blender, stir the coconut milk in and then puree in batches in a regular blender.
Cook time does not account for the time the Instant Pot will take to come to pressure.
- Serving Size: 1 cup
- Calories: 218
- Sugar: 9 g
- Sodium: 202 mg
- Fat: 14 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!