Excited to have a warm bowl of creamy soupy goodness? This Instant Pot Butternut Squash Soup is what you have been waiting for. This Thai Curried Butternut Squash Soup is creamy, flavorful, healthy, and vegan!

Thai Butternut Squash soup served in 3 bowls in front of the instant pot, garnished with peanuts and cilantro
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Very often, I am at Starbucks working, and the smell of pumpkin spice lattes and scones is mesmerizing. It gets me in a great mood for Fall….or rather, soup season!  I am sharing this Butternut Squash Soup with you (You can use this same recipe to make pumpkin soup and pumpkin carrot soup!).

I love yellow and orange colors… you would know by seeing my blog. So this soup has my heart!  Okay, it is not just the right color; it is also healthy and creamy, similar to my cauliflower soup and broccoli cheddar soup.

Easy Instant Pot Recipe

Another thing that I love is spicy food. To add spice to this soup, I made it with Thai flavors. I use red curry paste and sprinkle some chili flakes to make this a Spicy Thai Curried Butternut Squash Soup in the Instant Pot.  This is a super easy recipe that can be made in less than 30 minutes in the Instant Pot.

Butternut squash already gives a great creamy texture to the soup. I add coconut milk at the end to make this soup even creamier. It also helps to keep the soup vegan. You can always use heavy whipping cream if you want a non-vegan version.

Check out this collection of 20+ Instant Pot Vegetarian Soup recipes for more delicious soups!

Why will you love this Butternut Squash Soup?

✓ It is creamy, healthy goodness

✓ Add spice to your taste with the red curry paste and chili flakes

✓ It is vegan and gluten-free

✓ So easy to make in the Instant Pot

✓ It freezes well

Ingredients

Let’s start with gathering the ingredients. There are really not many.

The only one you might need to go to a store for is the Thai red curry paste (psst…you can use a curry powder…it won’t be Thai, but just curried then!). If you are vegan, make sure to buy a vegan curry paste. I like Thai Kitchen red curry paste or Maesri Thai curry paste.

The most painful part of the soup is peeling and cutting the squash. Think about the end result, and cutting it will feel effortless ☺️

I almost always see cubed butternut squash at our local Trader Joe’s and Costco too, so that is a great option to save the effort of peeling and cutting the squash.

Ingredients to make Instant Pot Butternut Squash Soup with thai inspired ingredients

How to Make?

  • Start the instant pot and saute the onions, ginger, and garlic in some oil.
  • Then, add the squash, red curry paste, and broth. Stir it all and pressure cook.
  • Do a 10-minute natural pressure release once the instant pot beeps. Then, carefully open the lid.
  • Using an immersion blender, puree the cooked squash. You can also use a normal blender such as Vitamix; make sure to let it cool a bit before blending.
  • Add in the coconut milk, and lime juice and season to taste. I added some salt, pepper, and chili flakes (optional).
Steps to make butternut squash soup in the instant pot

To keep the Thai theme for this soup, I like to garnish it with some coconut milk, cilantro, and roasted peanuts.

Instant pot Butternut squash soup in a ladle and in the instant pot

Doesn’t it look gorgeous? Let’s dig in!

3 bowls of Instant Pot Vegan Thai Butternut Squash Soup

Variations

1. Butternut Squash Apple Soup

Add a green apple cut into pieces along with the butternut squash before pressure cooking.

2. Curried Butternut Squash Soup

Add a tablespoon of curry powder in place of the red curry paste.

3. Coconut Butternut Squash Soup

Add more coconut milk to this recipe, about one 14oz can, to get a prominent coconutty taste. You can also garnish the soup with dried coconut flakes.

4. Spicy Butternut Squash Soup

Increase the amount of red curry paste and add chili flakes to your taste while serving.

What to serve with this soup?

Serve the soup with a little spread of coconut milk and a sprinkle of peanuts or chives on top. You can also top it with some pumpkin seeds or roasted chickpeas.

Enjoy the soup on its own, or you can pair it with grilled cheese or a sandwich for a heartier meal.

This soup is also great to include for your Thanksgiving or Christmas dinner!

How to Store and Reheat?

This soup can be stored in the refrigerator for up to 3 days. You can also freeze it in airtight containers in small portions for up to 3 months.

To reheat, thaw overnight in the refrigerator or warm the frozen soup over low heat on the stovetop until steaming. After thawing, you can also reheat it in the microwave.

Common Questions

Can I use frozen cubed butternut squash?

 Yes! You can add frozen squash into the instant pot without defrosting. The same cooking time will work well.

Can I double this butternut squash soup recipe?

Yes, it is not much extra effort to make a double batch of this soup. And you can easily freeze leftovers for another quick meal.

Give this Butternut Squash Soup in Instant Pot a try. Do share in the comments how you liked it.

More Instant Pot Vegan Soups

4.80 from 64 votes

Instant Pot Butternut Squash Soup (Thai Curried)

This Instant Pot Butternut Squash Soup is filled with warm fall goodness. This vegan & gluten free Thai curried soup is so creamy, flavorful and healthy! 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 1 tablespoon Oil
  • 1 cup Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger , minced
  • 2 lbs Butternut Squash , peeled, seeded and cut into pieces, about 6 cups
  • 1 tablespoon Red curry paste , adjust more to taste
  • 1.5 cups Vegetable broth
  • 1/2 can Coconut milk, 14oz canned full fat
  • 1/2 teaspoon Salt, adjust to taste
  • Black Pepper, add to taste (optional)
  • 1/2 Lime , juice

For garnish

Instructions 

  • Start the instant pot in Saute mode and heat oil in it. Add diced onions, ginger and garlic and sauté for about 3 minutes. 
    Instant Pot Vegan Thai Butternut Squash Soup - Step 1 saute onions, garlic and ginger in oil
  • Add butternut squash, red curry paste, broth and stir to combine. Press Cancel and close lid with vent in sealing position.
    Instant Pot Vegan Thai Butternut Squash Soup - Step 2 add squash, red curry paste, salt and broth
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins.
  • After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually. 
  • Use an immersion blender to blend the soup to a creamy texture. You can also transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
    Instant Pot Vegan Thai Butternut Squash Soup - Step 3 use an immersion blender
  • Add coconut milk, lime juice and stir well. Add salt, pepper and chili flakes to taste. 
    Instant Pot Vegan Thai Butternut Squash Soup - Step 4 add coconut milk and seasoning
  • Garnish the soup with cilantro, coconut milk and peanuts. Serve hot with a side of crusty bread!
    Curried Butternut squash soup topped with coconut milk in front of the instant pot

Notes

Adjust Sweetness: Add sugar or maple syrup if needed. I did not as the squash had perfect sweetness. 
Replacement for coconut milk: You can use heavy whipping cream in place of coconut milk. Note that this will make the soup non-vegan. 
Variations to make Butternut Squash Soup
  1. Butternut Squash Apple Soup – Add a green apple cut into pieces along with the butternut squash before pressure cooking.
  2. Curried Butternut Squash Soup – Add a tablespoon of curry powder in place of the red curry paste.
  3. Coconut Butternut Squash Soup – Add more coconut milk to this recipe, about one 14oz can to get a prominent coconutty taste.
  4. Spicy Butternut Squash Soup – Increase the amount of red curry paste and add chili flakes to your taste while serving.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.

Nutrition

Calories: 303kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 11gSodium: 695mgPotassium: 1020mgFiber: 5gSugar: 8gVitamin A: 24900IUVitamin C: 54.5mgCalcium: 141mgIron: 3.8mg

Additional Info

Course: Soup
Cuisine: American, Thai
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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58 Comments

  1. I’ve made this recipe the original way several times and it totally slapped, so I decided to experiment this time. I only had green curry paste, so I used that. I had some galangal on hand and subbed it for the ginger, and also sautéed a jalapeño pepper that was otherwise going to go bad and added a few dried lime leaves to pump up the Thai flavors. Stirred in a couple tsp of fish sauce in lieu of salt, used the whole can of coconut milk, and garnished with cilantro and toasted coconut chips from Trader Joe’s. So good!

  2. Thanks for the recipe–am excited to make it. What’s the lime unit of measurement – teaspoons, tablespoons, of # of fruit?

  3. I had a big ol’ squash so I made double – and now that I’ve had dinner I have plenty for lunches this week! Can’t wait to try more recipes from the site!

    Only downside was I had to use garlic powder since I suddenly didn’t have any fresh – I imagine it’ll be that much better the next time I make it.

  4. Whoa – marverlous!!! This was so delicious, I couldn’t believe I made it, lol. Just a few tiny ingredient changes: Used 1.5 tsp each of finely chopped garlic and ginger; used the whole can of LITE coconut milk, added 1 tsp of curry powder. Used a little more than 1/2 a lime; the day I made the soup it seemed like too much, but by the next day the flavors had melded perfectly. Used 2 12-oz bags of fresh, cubed butternut squash from Trader Joe’s, plus about 5 oz frozen cubed squash. I’d read that roasting the squash would bring out the best flavor, so I did that and sauteed other ingredients without using the instant pot (when everything was warm, I just tossed it all in the blender in batches). Thank you!

    1. Hi Debra – Sure, this would work well in a slow cooker too. You might need more broth. Put on low for 7-8 hours or for 3-4 hours on high setting.

  5. Just made this and it is delicious! I added the full can of coconut milk (forgot to reserve some for the garnish 😂). What a beautiful, simple, tasty, easy dish to prepare. Thank you for sharing. I’m a fan!