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Instant Pot Thai Butternut Squash Red Curry

butternut squash soup with rice, cilantro, and pomegranates
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★★★★★

5 from 3 reviews

Warm, spicy, comforting Thai Butternut Squash Red Curry with roasted peanuts and pomegranate seeds.  Flavor to the max!

Ingredients

Scale
  • 2 tablespoons butter
  • 1 cup diced carrots
  • ½ cup diced sweet or yellow onion
  • 2 tablespoons fresh grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons red curry paste
  • 4 cups chopped butternut squash (about 1 inch cubes)
  • 1 large yukon gold potato, peeled and chopped (about 1 inch cubes)
  • 2 (14 ounce) cans lite coconut milk
  • 1 cup chicken broth
  • 1–2 tablespoons fish sauce
  • 1 cup baby spinach

For Serving: brown or white rice, dry roasted peanuts, chopped fresh cilantro, lime wedges, pomegranate seeds

Instructions

  1. Select saute on the pressure cooker and add butter.
  2. When melted, add carrots, onion, ginger, garlic, salt, and pepper; saute 2 minutes.
  3. Add curry paste and saute 1 minute.
  4. Add squash, potato, coconut milk, chicken broth, and fish sauce; stir.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  6. When cooking is complete, use a quick release.
  7. Ladle about half of the mixture into a high speed blender and blend until completely smooth.  Stir back into the pot.
  8. Stir in spinach and allow it to wilt; about 2 minutes.
  9. To serve, put a scoop of rice on one side of a bowl.  Ladle squash curry into the bowl, next to the rice. Garnish with peanuts, cilantro, a squeeze of lime juice, and pomegranate seeds (see note).

Notes

  • Already chopped butternut squash is easy to find in the fresh produce section and freezer department and is a great time saver.
  • Sauteing red curry paste adds incredible depth of flavor.  Don’t skip this step!
  • Sausage and diced or shredded chicken is delicious in this.  I suggest stirring the cooked meat of choice in after you have pureed half of the soup.
  • Spice level for this dish is mild (this could vary with different brands of curry paste) but if you’re worried, start with only 1 tablespoon of curry paste, and stir in more after the soup is cooked if needed.
  • The pomegranate seeds might sound a bit odd here, but I LOVED the sweet/tart flavor they added.  Give it a try and see what you think!

Keywords: Butternut squash soup, red curry, instant pot soup recipes

Find it online: https://tidbits-marci.com/instant-pot-thai-butternut-squash-red-curry/