Instant Pot Thai Butternut Squash Soup Recipe

If you’re on the hunt for a comforting, vibrant soup that’s as easy as it is delicious, I’ve got just the thing for you. This Instant Pot Thai Butternut Squash Soup Recipe is one of my absolute favorites for quick dinners that feel cozy and exotic all at once. It’s packed with luscious coconut milk, warming red curry, and the natural sweetness of butternut squash, all blended into a creamy bowl of yum in under 30 minutes.

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Ingredients You’ll Need

Every ingredient in this Instant Pot Thai Butternut Squash Soup recipe plays a part in building layers of flavor, from earthy ginger to creamy almond butter. Plus, I love that most of these are pantry staples or easy to find during any season.

• Oil: I usually go with neutral oils like canola or avocado oil for sautéing because they handle heat well.
• White onion: Adds a sweet base flavor—make sure to chop it finely so it softens up quickly in the pot.
• Ginger: Fresh minced ginger brings a bright, warming note; it’s worth peeling and mincing fresh instead of using powder.
• Butternut squash: Peeled, seeded, and cubed—the star of the show! Look for firm squash without soft spots.
• Red curry paste: This packs in spicy and aromatic flavors; adjust the amount to your heat preference.
• Almond butter: Adds creamy texture and subtle nuttiness, making this soup unique and velvety.
• Vegetable broth: A good base for savory depth—homemade or store-bought both work fine.
• Full fat coconut milk: For richness and that signature coconut flavor, avoid light versions here.
• Lime juice: Freshly squeezed lime juice brightens and balances the richness perfectly.
• Salt and ground black pepper: To season and bring all the flavors together.
• Roasted sliced almonds or peanuts: For garnish, adding crunch and contrast in texture.
• Chopped cilantro: Fresh and herbaceous—it gives that final Thai flair.
• Red chili flakes: Optional, for an extra kick! I love to sprinkle them on top for those who crave heat.

Variations

I love how versatile this Instant Pot Thai Butternut Squash Soup recipe can be. Over time, I’ve tried mixing things up based on what’s in my pantry or who’s coming over, and you can too!

• Protein boost: I sometimes add cooked chickpeas or shredded rotisserie chicken for a heartier meal my kids enjoy.
• Spice level: For a milder soup, reduce the red curry paste or skip the chili flakes; if you’re like me and love heat, double it!
• Nut-free version: Swapping almond butter for sunflower seed butter works great if you need to avoid nuts.
• Seasonal twist: Try adding a handful of fresh spinach or kale stirred in right after cooking for extra greens.

How to Make Instant Pot Thai Butternut Squash Soup Recipe

Step 1: Sauté Onions and Ginger to Build Flavor

Hit that “Sauté” button on your Instant Pot and wait for the display to say “Hot.” Add your oil, followed by chopped onions and minced ginger. I like to stir these around for about 3-4 minutes until the onions get soft and fragrant—this is where the flavor magic starts, so don’t rush it!

Step 2: Add Butternut Squash, Red Curry, and Salt

Toss in the cubed butternut squash, red curry paste, and a pinch of salt. Stir everything well so that the curry paste evenly coats the squash and onion mixture. Let it cook for another couple of minutes—this releases those lovely spices and makes the soup taste like it’s been simmering for hours.

Step 3: Pour in Coconut Milk and Broth, Then Pressure Cook

Add the coconut milk along with your vegetable broth. Give it one last stir to combine everything, then seal your Instant Pot lid and lock the vent. Cancel the sauté mode, press “Pressure Cook,” and set the time for 10 minutes on high.

Step 4: Natural Pressure Release and Blend

Once the timer beeps, I like to let the pressure release naturally for about 10 minutes—it helps avoid splashing when you open the pot. Afterward, manually release the remaining pressure and open the lid carefully. Now stir in the almond butter for creaminess, and blend the soup until silky smooth using an immersion blender. If you don’t have one, transferring in batches to a blender works beautifully too.

Step 5: Season to Taste and Serve

Give the soup a taste—add more salt, ground black pepper, and squeeze in fresh lime juice to brighten all the flavors. Ladle into bowls and finish off with your favorite garnishes (more on that next!).

How to Serve Instant Pot Thai Butternut Squash Soup Recipe

Garnishes

I’m all about contrasts in texture and flavor here. I love sprinkling roasted sliced almonds or peanuts on top for crunch, along with fresh chopped cilantro for a burst of herbal freshness. A drizzle of extra coconut milk swirled in looks pretty and makes each spoonful silkier. If you like spice, a few red chili flakes kicked on top really bring it home.

Side Dishes

This soup pairs beautifully with light, crunchy sides like toasted naan or a simple cucumber salad dressed with lime and mint. I also love a fresh baguette with soft butter to soak up every last drop. For a heartier meal, steamed jasmine rice is a wonderful fit to round things out.

Creative Ways to Present

Once, I served this soup at a cozy dinner party in petite pumpkin bowls—guests loved the festive touch! You can also garnish with edible flowers or a swirl of chili oil for a more sophisticated look. For casual lunches, just a neat sprinkle of herbs in a bright ceramic bowl is always inviting.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge for up to 4 days. When it’s chilled, the soup thickens quite a bit. Just stir in a splash of broth or water before reheating to loosen it back up.

Freezing

This soup freezes really well! I portion it out in freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring often to prevent sticking or burning. Add a little extra coconut milk or broth if it seems too thick. You’ll find it tastes just as vibrant as fresh!

FAQs

Final Thoughts

This Instant Pot Thai Butternut Squash Soup Recipe feels like a warm hug at the end of any day, balancing comforting creaminess with bright, zesty flavors. It’s a recipe I keep coming back to – simple enough for weeknights but punchy enough that everyone asks for seconds. Trust me, once you try it, you’ll wonder how you ever lived without that sweet-and-spicy bowl of goodness that comes together in just 30 minutes. Grab your Instant Pot and get ready for some seriously cozy soup magic!

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