Instant Pot Thai Butternut Squash Red Curry
Warm, spicy, comforting Thai Butternut Squash Red Curry with roasted peanuts and pomegranate seeds. Flavor to the max!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Scale
Ingredients
- 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
- Select saute on the pressure cooker and add butter.
- When melted, add carrots, onion, ginger, garlic, salt, and pepper; saute 2 minutes.
- Add curry paste and saute 1 minute.
- Add squash, potato, coconut milk, chicken broth, and fish sauce; stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a quick release.
- Ladle about half of the mixture into a high speed blender and blend until completely smooth. Stir back into the pot.
- Stir in spinach and allow it to wilt; about 2 minutes.
- 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