Instant Pot Vegan Thai Butternut Squash Soup
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4.6 from 25 votes

Thai Curried Butternut Squash Soup Recipe - Instant Pot

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! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American, Thai
Keyword: butternut squash soup in instant pot, instant pot vegan soup, pressure cooker vegan squash soup
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 303kcal
Author: Meeta Arora


For garnish


  • Start the instant pot in Saute mode and heat oil in it. Add diced onions, ginger and garlic and sauté for about 3 minutes. 
  • Add butternut squash, red curry paste, broth and stir to combine. Press Cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 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.
  • Add coconut milk, lime juice and stir well. Add salt, pepper and chili flakes to taste. 
  • Garnish the soup with cilantro, coconut milk and peanuts. Serve hot with a side of crusty bread!


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 coconuty 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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 303kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Sodium: 695mg | Potassium: 1020mg | Fiber: 5g | Sugar: 8g | Vitamin A: 24900IU | Vitamin C: 54.5mg | Calcium: 141mg | Iron: 3.8mg