Imagine a soup so creamy, so vibrant, and so packed with exotic Thai flavors that it transforms your ordinary dinner into a culinary adventure! This Vegan Thai Curried Butternut Squash Soup isn't just a meal—it's a ticket to a taste journey that will transport you straight to the bustling streets of Bangkok, right from the comfort of your own kitchen. With the magic of an Instant Pot and a handful of simple ingredients, you'll create a restaurant-worthy dish that's not only incredibly delicious but also completely plant-based and nutritionally packed.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- Salt to taste
- Fresh lime juice for garnish
- Cilantro for garnish
Instructions
- Begin by preparing your ingredients. Peel the butternut squash and cut it into small cubes. Chop the onion and mince the garlic. Set all the ingredients aside for easy access during cooking.
- Turn on your Instant Pot and select the 'Sauté' function. Allow it to heat up for a couple of minutes. Once hot, add a splash of vegetable broth to prevent sticking, then add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for another minute, stirring frequently to prevent burning. You should start to smell the fragrant garlic.
- Stir in the red curry paste, mixing it well with the sautéed onions and garlic. Cook for about 1-2 minutes, allowing the flavors to meld and the paste to become fragrant.
- Add the cubed butternut squash to the pot, followed by the vegetable broth and the can of coconut milk. Stir well to combine all the ingredients.
- Close the lid of the Instant Pot and ensure the valve is set to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes. After that, carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth and return to the pot.
- Season the soup with salt to taste, and if desired, add a splash of fresh lime juice to brighten the flavors. Stir well to incorporate.
- Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice for an extra zing. Enjoy your Vegan Thai Curried Butternut Squash Soup!
Tips
- Choose a ripe butternut squash: Look for squash with deep orange color and no soft spots for the best flavor and texture.
- Don't skip the natural pressure release: Allowing the Instant Pot to naturally release pressure for 5 minutes helps the flavors meld and prevents the soup from becoming too watery.
- Customize your spice level: Adjust the red curry paste quantity to make the soup mild or extra spicy according to your preference.
- For extra smoothness, strain the soup after blending to remove any potential stringy bits from the squash.
- Make it ahead: This soup tastes even better the next day, so don't hesitate to prepare it in advance for meal prep.
- Garnish creatively: Besides cilantro and lime, try topping with roasted pumpkin seeds or a drizzle of coconut cream for added texture and richness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
