Smooth, rich, healthy Butternut Squash Soup made quick and easy in the Instant Pot, with a wonderful hint of Thai peanut and red curry flavors
This is Butternut Squash Soup like you've never had it, and the only way you'll want it for the rest of your life. Silky and luscious with just enough of a Thai inspired twist to make you say, “Wow! Where has this been my whole life!”
Funny enough, my anti kitchen/decorator extraordinaire sister Cami is the one that sent me this recipe and said, “You need to Instant Pot – atize this soup ASAP!
The original recipe is from Fooduzzi, Thai Peanut Butternut Squash Soup. Never would I have made this soup had Cami not suggested it. I thought, “Butternut and Peanut Butter? There's no way that could work.” I was so very wrong.
I ate this several nights in a row, each time tweaking, adding, subtracting, and bedazzling until I got it just how I liked it.
WHY YOU WILL LOVE THIS EASY BUTTERNUT SQUASH SOUP
- Flavorful orange fiesta in your mouth with every bite! No weird squashy, blah flavor here.
- Squash + Peanut Butter + Red Curry + Coconut Milk!!! You're thinking, hmmm…weird, but you're wrong! (no offense)
- Plump, cushy sausage filled tortellini AKA my go-to frozen food for amping up any meal
- Red curry infused coconut milk drizzle. Go ahead and drink the leftovers as a savory beverage
- Filling and satisfying, all while being healthy to the max
HOW TO MAKE INSTANT POT BUTTERNUT SQUASH SOUP WITH COCONUT MILK
- Saute onion, garlic, and ginger in a little olive oil (I do this outside in the pressure cooker because I don't like my house to smell like a teenage boy's gym bag – anyone else?)
- Add cubed squash, broth, and soy sauce, start the pressure cooker
- Once cooked, add peanut butter
- Puree until very smooth
- Add tortellini and use the saute function to simmer a few minutes until they rise to the surface
- Decorate with red curry coconut milk, basil, lots of dry roasted peanuts, and dive in!
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
- Swap the peanut butter out for almond or cashew butter. It's a milder nutty flavor and is equally delicious
- Easy/Lazy version: Don't bother sauteeing the onion, garlic, and ginger. Just throw everything in and walk away. It won't have quite the depth of flavor, but it will still be incredible
- Vegetarian/Vegan Butternut Squash Soup: omit the tortellini and use vegetable broth
- Mix up the toppings: Bacon or prosciutto (try it baked! So good!), wilted spinach, goat cheese crumbles, sriracha, croutons, etc
HOW TO STORE, REHEAT, AND FREEZE BUTTERNUT SQUASH SOUP
- Store: Cool leftovers and store in an airtight container in the fridge for up to 5 days.
- Reheat: Soup can be reheated in a pan on the stovetop or in the microwave.
- Freeze: The tortellini get a little weird once they are frozen. If you are wanting to freeze the soup, I would suggest freezing it without the tortellini, then adding your pasta when you're ready to eat it.
Have you written “15 butternut squash” on your grocery list yet? Seriously, I've said for years that I hate butternut squash and now I'm swiping butternut squash from innocent shopper's carts.
Enjoy this one all cold season long my friends! It's truly a treasure of a recipe.
EXTRA TIDBITS – HOW TO EASILY PEEL AND CHOP A BUTTERNUT SQUASH
To make peeling and chopping a squash easy for this recipe, place your squash in the pressure cooker with 1 cup of water and cook for 10 minutes. Quickly release the pressure. The squash will be just soft enough to peel and cube very easily. You could even use a butter knife! I use this trick ALL THE TIME.
You can read more about this in my tutorial all about Instant Pot Butternut Squash.
If you want the really easy route, peeled diced butternut squash is easy to find in either the produce or freezer section.
TOOLS USED TO MAKE INSTANT POT BUTTERNUT SQUASH SOUPPrint
Instant Pot Healthy Butternut Squash Soup – Thai Style
Rich, Creamy, and Healthy Butternut Squash Soup with a surprising and delicious Thai twist
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Thai
- 1 tablespoon olive oil
- 1 medium sweet onion, coarsely chopped
- 6 cloves garlic
- 4 tablespoons chopped ginger
- kosher salt
- ground black pepper
- small pinch of red pepper flakes
- 5 – 6 cups of cubed butternut squash (approx. one 2 pound squash – see notes)
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 – 3 tablespoons unsweetened peanut butter (may substitute almond or cashew butter)
- 8-ounce package sausage tortellini
For the Red Curry Coconut Milk
- 1 – 2 tablespoons red curry paste – depending on how spicy you want it
- 1 cup lite or regular coconut milk
- pinch of kosher salt
- dry roasted peanuts, red pepper flakes, fresh basil
- Preheat the pressure cooker by selecting saute. Add oil, onion, garlic, ginger, salt, pepper, and red pepper flakes. Stir to coat veggies with oil, then place the lid loosely on the pressure cooker and allow the veggies to sweat for 3 – 5 minutes, until starting to soften.
- Add butternut squash, chicken broth, and soy sauce, stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
- While soup is cooking, combine red curry paste, coconut milk, and salt in a small bowl or measuring cup.
- When pressure cooking is complete, use a natural release for 5 – 10 minutes then release any remaining pressure.
- Add peanut butter. If you prefer a more mild peanut flavor, go with 2 tablespoons.
- Use an immersion blender directly in the pot and blend until very smooth.
- Alternatively, add soup to a high powered blender and blend until smooth. Return soup to the pot.
- Select saute. When soup starts to bubble add tortellini and cook for 3 minutes or until tortellini float to the top.
- Serve hot topped with a drizzle of Red Curry Coconut Milk, peanuts, and fresh basil
Freezer Meal Instructions:
- For this recipe, I like to double or triple the amount of ingredients listed in step 1. I reserve what I need for dinner that night, then portion and freeze the rest with the butternut squash for later. Don't forget to label the bag!
- When ready to cook, add bag of frozen ingredients to the pressure cooker pot, add broth and soy sauce. Cook at high pressure for 15 minutes, proceed with the rest of the above directions.
- Use the tips and tricks in this Butternut Squash Tutorial to easily peel and chop a squash. A 2-3 pound squash is perfect for this recipe or you can find prechopped squash in the produce section of most grocery stores.
- Adjust spice level by increasing, decreasing, or omitting the amount of red pepper flakes and red curry paste in the coconut milk mixture
- If not a fan of peanut butter, swap for almond or cashew butter
Keywords: instant pot recipe, butternut squash soup, healthy soup