This velvety Instant Pot Curried Butternut Squash Soup made with coconut milk and Thai red curry paste is delicious and so simple to make! Vegan, paleo, and Whole30.
I love butternut squash. Roasted, mashed, pureed, in lasagna, in galettes… I’ve never found a variation on butternut squash that I didn’t like. But now I have figured out my favorite way to make it! This Instant Pot Curried Butternut Squash Soup is so easy to make, healthy, and delicious!
I used to make curried butternut squash soup on the stove. It wasn’t hard, it just required some stirring, watching the pot, and not forgetting about it. After I started using my Instant Pot for soups, I decided to try my butternut squash soup in it… I’ll never make it on the stove again! This recipe is so simple to make. The only hard part is peeling and cutting up the butternut squash. If you buy butternut squash already cubed from the store, that will make it even simpler.
How to Make Instant Pot Curried Butternut Squash Soup
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Start out by peeling the butternut squash and removing the seeds. Cut into large chunks. Roughly dice the onion.
Place the stainless steel inner pot inside the Instant Pot. Add the butternut squash and onion to the inner pot. Then pour in the water and the can of coconut milk. Add the red curry paste on top.
Seal the Instant Pot lid and close the steam release valve. Pressure cook on “Normal” and “High Pressure” for 10 minutes. To do this, press the “Pressure Cooker” button until it’s on “Normal.” Press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until the display shows “00:10”. The Instant Pot will say “On” while coming up to pressure and then will begin to count down.
When the time is up, just leave the Instant Pot alone for 10 minutes (natural pressure release). The time will start counting up. After 10 minutes, release the rest of the pressure by opening the steam release valve, staying clear of the steam.
When the pressure is released and the float valve is down, take off the Instant Pot lid. Using an immersion blender, puree the soup in the stainless steel inner pot until creamy. If you don’t have an immersion blender, you can always transfer to a regular blender and puree – just be careful with pureeing hot liquids.
Looking for more Instant Pot soups? Try this Instant Pot Tortilla Soup or Instant Pot Mushroom Wild Rice Soup. If you tried this recipe for Instant Put Curried Butternut Squash Soup, please leave a comment and a review below and let me know how you liked it!
Instant Pot Curried Butternut Squash Soup
- 1 large butternut squash
- 1 onion
- 3-5 cups water (depending on desired thickness)
- 1 13 to 14 oz can coconut milk
- 2 tablespoons red curry paste
- Salt to taste
- Start by peeling and removing the seeds from the butternut squash. Cut into large chunks. Then roughly dice the onion.
- Add the stainless steel pot to the Instant Pot and place the butternut squash and onion in the pot.
- Pour in the water and then the coconut milk. Add the red curry paste on top. Do not stir.
- Seal the lid and close the steam release valve. Press the “Pressure Cooker” button until it’s on “Normal.” Press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until it says “00:10” (for ten minutes). The Instant Pot will say “On” while it’s coming up to pressure and will then start counting down.
- When the time is up, allow the pressure to naturally release for 10 minutes (do nothing, just let it sit), and then open the steam release valve to quick release the rest of the pressure.
- Press “Cancel” to turn off the Instant Pot. When the pressure is fully released and the float valve is down, open the Instant Pot lid.
- Using an immersion blender, puree the soup until creamy. If you don’t have an immersion blender, allow the soup to cool, then carefully transfer into a blender and blend until smooth.
- Add salt to taste and stir in well.