When the cold weather sets in, there's nothing quite like a bowl of silky smooth butternut squash Thai soup to warm both your body and soul. This delectable soup combines the sweet, nutty flavour of butternut squash with the rich, creamy texture of coconut milk and the bold spices of Thai cuisine. Experience the perfect harmony of indulgence and health with this silky smooth Thai-inspired Butternut Squash Soup. A delightful blend of flavours awaits in every spoonful!
Serving: 8
Prep Time: 10 minutes
Cooking Time: Pressure cooker for 15-17 minutes
Cooking Level: Beginner
Ingredients:
2 cans of coconut milk (or 2 cups if using from a larger container)
1 tablespoon of vegetable oil
1 medium onion, chopped
1.5 tablespoons red curry paste
1 medium butternut squash (2lbs) cleaned, peeled, seeded, and chopped
1 cup of vegetable broth or chicken broth
1 tablespoon of fish sauce or soy sauce (for a vegetarian option)
Salt and pepper to taste
(Optional) Garnish with chopped Cilantro and chopped nuts
Kitchen Equipment:
Pan (if sautéing before pressure cooking)
Pressure cooker or Instant Pot
Blender or immersion blender (for pureeing the soup)
Cutting board
Measuring Spoons
Measuring Cups
Knife
Spatula
Directions:
Step 1: Sauté the Aromatics
In a pan (if using before transferring to a pressure cooker) or directly in your Instant Pot (if using as both sauté pan and cooker), add the vegetable oil and heat on medium/high.
Add the chopped onions and sauté until they are translucent, which should take about approximately 4 minutes.
Stir in the red curry paste with the onions and cook until fragrant, about 20 seconds. Then, remove from heat if you're using a pan or turn off the sauté function if you're using an Instant Pot.
Step 2: Pressure Cook
Transfer the onion and curry paste mixture to your pressure cooker if you used a separate pan for sautéing. If you're already using an Instant Pot, just continue.
Add the chopped butternut squash, broth, coconut milk, and fish sauce or soy sauce to the pot with the onion mixture. Give it a good stir to ensure everything is well combined.
Seal your pressure cooker or Instant Pot and set it to cook under high pressure for 15-17 minutes. This duration is enough for the vegetables to become tender.
Step 3: Blend and Season
After the cooking time is up, wait for the natural release of the pressure cooker or Instant Pot. Once safe to open, check the tenderness of the squash; it should be very soft.
Using a blender or an immersion blender, puree the soup mixture until it's completely silky smooth. If you find the soup too thick, you can adjust its consistency by adding a little more broth or water.
Taste the soup and season with salt and pepper as needed.
Serve hot, with cilantro leaves & chopped peanuts for garnish if desired.
Enjoy your culinary creation and stay warm!
Comments