Instant Pot Butternut Squash Soup (Thai-Inspired)

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Curry paste, cayenne, and lime wedges next to two bowls of spicy butternut squash soup made in the Instant Pot

It’s no secret we love butternut squash and certainly no secret the Instant Pot is a good friend of ours. Putting the two together? It had to happen! This Instant Pot butternut squash soup is creamy, comforting, quick and easy, plus warm and spicy thanks to a touch of Thai red curry paste.

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!

Onion, carrots, butternut squash, coconut milk, vegetable broth, red curry paste, ginger, garlic, salt, cayenne, and maple syrup

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.

Sautéing onion, garlic, ginger, and carrots in the Instant Pot

Then we add cubed butternut squash along with vegetable broth. Optional cayenne adds an extra kick of heat!

Pouring vegetable broth over cubed butternut squash in the Instant Pot

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.

Using an immersion blender to purée butternut squash soup in the Instant Pot

We hope you LOVE this butternut squash soup! It’s:

Creamy
Warming
Light yet comforting
Subtly spicy
Naturally sweet
Easy 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

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!

Bowl of spicy butternut squash soup topped with coconut milk, cashews, and sriracha

Instant Pot Butternut Squash Soup (Thai-Inspired)

Creamy, comforting butternut squash soup made in the Instant Pot! Warming and subtly spicy with Thai-inspired flavors. Just 1 pot and 9 ingredients required!
Author Minimalist Baker
Print
Bowl of Instant Pot butternut squash soup topped with cashews, coconut milk, and sriracha
5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 (~2 cup servings)
Course Side, Soup
Cuisine Gluten-Free, Oil-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 1/4 cup water (or 2 tsp oil)
  • 1 cup diced yellow or white onion (1 small onion yields ~1 cup or 150 g)
  • 1 cup peeled and diced carrots (2-3 carrots yield ~1 cup or 160 g)
  • 3 cloves garlic (3 cloves garlic yield ~1 heaping Tbsp or 12 g)
  • 1 Tbsp fresh minced ginger (1-inch or 2 ½-cm piece yields ~1 Tbsp or 7 g)
  • 1/2 tsp sea salt (plus more to taste)
  • 2 Tbsp red curry paste (ensure vegan-friendly as needed // we like Mike’s Organic Curry Love)
  • 6 cups cubed butternut squash, peeled and cut into ~3/4-inch cubes (1 large squash yields ~6 cups or 850 g)
  • 3 cups vegetable broth* (or store-bought)
  • 1/8 tsp ground cayenne (optional // depending on the spiciness of your curry paste)
  • 1 cup canned full-fat coconut milk (plus more to taste)
  • 2-3 tsp maple syrup (optional // depending on the sweetness of your squash)

FOR SERVING optional

  • Full-fat coconut milk
  • Sriracha (or cayenne)
  • Chopped roasted cashews
  • Lime wedges

Instructions

INSTANT POT

  • Turn on the sauté function on your Instant Pot (to the default “Normal” — not high or low). Once hot, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for 3-5 minutes, stirring frequently, until onion is translucent and softened.
  • Add the curry paste and stir for 1 minute, until well coated and fragrant.
  • Turn off the sauté function by pressing “Cancel.” Then add the butternut squash, vegetable broth, and cayenne (optional). Stir to combine.
  • Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 8 minutes. Once the timer goes off, let the steam release naturally (~20 minutes), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing “Cancel.”
  • When the steam releases and the valve drops, carefully open the lid. Stir in the coconut milk and maple syrup (optional, depending on the sweetness of your squash).
  • Purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste and adjust as needed, adding more coconut milk for creaminess, curry paste for curry flavor, maple syrup for sweetness, or salt for overall flavor.
  • Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all optional).
  • Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.

STOVETOP

  • Heat a large pot over medium heat.
  • Once hot, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for 2 minutes, stirring frequently, until onion is translucent and softened.
  • Add curry paste and stir for 1 minute, until well coated and fragrant.
  • Add the butternut squash, vegetable broth, and cayenne (optional) and stir to combine. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15-20 minutes or until butternut squash is fork tender.
  • Add the coconut milk and maple syrup (optional, depending on the sweetness of your squash).
  • Purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender). Taste and adjust as needed, adding more coconut milk for creaminess, curry paste for curry flavor, maple syrup for sweetness, or salt for overall flavor.
  • Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all optional).
  • Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan on the stovetop.

Video

Notes

*If you’d prefer a thicker soup, use 2 cups vegetable broth instead of 3 cups.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 244 Carbohydrates: 36.2 g Protein: 3.7 g Fat: 10.8 g Saturated Fat: 9.6 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 822 mg Potassium: 925 mg Fiber: 9.3 g Sugar: 10.1 g Vitamin A: 29051 IU Vitamin C: 38 mg Calcium: 129 mg Iron: 2.3 mg

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  1. Sierra says

    This delicious soup came together quickly and easily. Amazing flavor! Paired with toast or grilled cheese sandwich this is a perfect fall meal.

  2. Ana says

    My teenager daughter, who rarely likes soups, asked me to make this again soon. That’s success! I added roasted parsnips that I had on hand and used curry powder instead of curry paste as I didn’t have any. Wonderful flavors and texture. The coconut milk flavor is very subtle and delicious. Thank you for this great recipe!

  3. Danielle says

    I really enjoyed this. It was so easy to make, and had great flavor. I added lemon juice at the end, as I thought it needed a little acid. I topped it with cilantro and toasted pumpkin seeds. We’ll definitely make it again!

  4. Mel says

    Wonderful and comforting soup! Omitted the maple syrup and it was still perfectly sweet enough for my taste. Served it with your peanut & lemongrass tempeh and some sautéed broccolini, such a delicious combo!

  5. Suee33 says

    We made this last night for our dinner. It is easy and tasty, the brand of curry paste I used was rather hot, for my taste. I added some Vegan Yogurt to cool it down and some peanut butter.
    It was delicious and would be great for a cold night. Thanks

    Also, I use the frozen Ginger and Garlic cubes from Trader Joe’s and it sure makes it easy and much faster.

  6. cindy says

    Loved it! Having all the ingredients in the house so wanted to give this one a try. I didn’t need to put in the maple syrup. The soup taste really good and is easy to make.

    Thank you for this great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey, this soup would likely work in a crockpot, but we haven’t tested it that way. We’d suggest 3-4 hours on high or 5-6 hours on low. We’d still recommend sautéing the veggies at the beginning for best flavor. Let us know if you try it!

  7. Jonelle says

    This looks really good! I was wondering if you could use pumpkin instead of butternut squash for this recipe.

  8. Adi says

    Hi! Love your recipes! I’m wondering is there a decent substitute for coconut milk? We have a coconut allergy.
    Thanks for your time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nadia, that should work! You may want to start with less vegetable broth because frozen squash will have a higher liquid content. Let us know if you try it!