Comments on: Instant Pot Butternut Squash Soup (with Thai spice)

By: Sarah

Sarah — Mon, 21 Nov 2022 04:46:19 +0000

Doubled the recipe and served it to friends. Everyone wanted the recipe! I love being able to freeze it for lunches.

By: Mary

Mary — Sun, 10 Mar 2019 02:58:08 +0000

Delicious soup. I used homemade red chilli paste.

By: Lynn

Lynn — Tue, 19 Dec 2017 15:31:05 +0000

A friend grows a ton of veggies in a community garden. Last week he gave me a bunch of different types of squash. Not one was butternut, but there was pumpkin and about 6 other squashes I could not identify — all different sizes. I oven-roasted them all at once and scooped them out into a big pot and used this recipe to make Thai Squash Soup. It was yummy! Thanks for posting this easy recipe! It is a great winter soup!

By: Keri

Keri — Fri, 03 Nov 2017 02:17:53 +0000

This is so good and so easy! I made a few changes in the process: I cut a butternut squash and an acorn squash in half, removed the seeds, and put in the Instant Pot with 1-2 cups water. Manual mode for 5 minutes and quick release.

I took the squash out of the pan and poured the water out. I put a little coconut oil in the pot and added the onion. After a few minutes I added the curry paste (used 8 Tbsp) and stirred, and then the squash. I cooked on Manual for 5 more minutes then quick release.

I added the coconut milk, fish sauce (2-3Tbsp), salt, and pureed everything with an immersion blender. SO GOOD!!! Then topped with chopped cilantro.

Will definitely make again!

By: Tara M

Tara M — Thu, 02 Nov 2017 16:58:38 +0000

I just made this for lunch. It is so yummy!! I decided to roast the squash with a bit of onion and a clove of garlic. I also added some ginger when I transferred everything to the pot. Love, love, love this soup!!!

By: Sheri Smith

Sheri Smith — Mon, 23 Oct 2017 02:31:16 +0000

Whoa ! That was AMAZING ! I made one change…couldn’t find Vegetable Broth, but I did find Organic Chicken Bone Broth at Costco today ! it was the Bomb !!!
5+ ***** Star

By: Danielle

Danielle — Tue, 17 Oct 2017 03:20:13 +0000

I’ve been sitting here for about a month or so determined to make curried butternut squash soup! Thanks for reminding me yet again that I need to make that darn soup before winter is over!

I love how easy this recipe is, and I’m glad you included stove top and instant pot directions for those of us that have not taken the instant pot plunge. I’ve got this Thai red curry paste I always buy at the Asian grocery that I love, which would be perfect for this.

By: Helene D'Souza

Helene D'Souza — Thu, 14 Sep 2017 06:10:11 +0000

Your soup is transporting me into autumn food mood with it’s colors and flavors. I like the idea of using red Thai curry paste for a soup with coconut milk and squash. This could turn into a pick me up after a long day. 🙂

By: Priya srinivasan

Priya srinivasan — Wed, 13 Sep 2017 06:50:26 +0000

Aww love it! We will surely love this with a nice soft buttery dinner rolls!! Simple and healthy meals like this make dinner time so much easy.

By: Ashley - Forking Up

Ashley - Forking Up — Wed, 13 Sep 2017 02:30:06 +0000

Squash soups are one of my favorite things to make in the fall–but I’ve never done it with these flavors! Definitely next on my list.