Thai Curried Butternut Squash Soup made in the Instant Pot is filled with warm fall goodness. This vegan & gluten free soup is so creamy, flavorful and healthy!
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
- Butternut Squash Apple Soup - Add a green apple cut into pieces along with the butternut squash before pressure cooking.
- Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste.
- Coconut Butternut Squash Soup - Add more coconut milk to this recipe, about one 14oz can to get a prominent coconuty taste.
- Spicy Butternut Squash Soup - Increase the amount of red curry paste and add chili flakes to your taste while serving.
This recipe was created in a 6qt Instant Pot DUO60
Multi-use Pressure Cooker.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.