Instant Pot Coconut Curry Butternut Squash Soup

Instant Pot Coconut Curry Butternut Squash Soup - I’m not usually a fan of butternut squash soup, but this Thai version is DREAMS. Creamy, luscious, and full of whole foods and healthy fats! #whole30 #paleo

Whole 30, paleo, dairy free, and gluten free, this soup is made with all whole foods and couldn’t be more delicious!


  • 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
  • 58 whole basil leaves
  • 2 tablespoons red curry paste
  • 1 cup veggie stock
  • 2 15 oz cans coconut milk
  • Chopped cashews and cilantro (optional toppings)


  1. Add all ingredients except for the coconut milk to your instant pot and season well with salt. Stir to combine
  2. Cook on manual high pressure for 8 minutes and then do a quick release
  3. 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.