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It’s no secret we love butternut squash and actually no secret the Immediate Pot is an efficient pal of ours. Placing the 2 collectively? It needed to occur! This Immediate Pot butternut squash soup is creamy, comforting, fast and straightforward, plus heat and spicy due to a contact of Thai crimson curry paste.
It’s good for cold days and meal prep and pairs fantastically with every part from peanut tempeh to salads and spring rolls. Bonus? Simply 1 pot and 9 substances required! Allow us to present you the way it’s completed!
Learn how to Make Immediate Pot Butternut Squash Soup
This soup begins with sautéing onion, carrots, garlic, and ginger to create a candy and savory base. Subsequent, we construct on the Thai-inspired flavors with crimson curry paste, sautéing it briefly to higher disperse the flavour all through the dish.
Then we add cubed butternut squash together with vegetable broth. Elective cayenne provides an additional kick of warmth!
After strain cooking on excessive (or cooking on the stovetop!), the squash and carrots turn into tender. We are able to then flip it right into a creamy soup with the assistance of an immersion blender and a few coconut milk. An non-obligatory contact of maple syrup balances the warmth and enhances the sweetness of the squash.
We hope you LOVE this butternut squash soup! It’s:
Creamy
Warming
Gentle but comforting
Subtly spicy
Naturally candy
Straightforward to make
& Good for fall and winter!
We love topping it with an additional swirl of coconut milk for creaminess, sriracha for a tangy warmth, chopped cashews for crunch, and lime for brightness.
This soup pairs effectively with different Thai-inspired recipes, together with our Crispy Tofu Lettuce Wraps with Peanut Sauce, Peanut & Lemongrass Tempeh Satay, Gingery Kale Salad with Cashew Dressing, and Pad Thai Spring Rolls.
Extra Immediate Pot Soup Recipes
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Servings 4 (~2 cup servings)
- 1/4 cup water (or 2 tsp oil)
- 1 cup diced yellow or white onion (1 small onion yields ~1 cup or 150 g)
- 1 cup peeled and diced carrots (2-3 carrots yield ~1 cup or 160 g)
- 3 cloves garlic (3 cloves garlic yield ~1 heaping Tbsp or 12 g)
- 1 Tbsp contemporary minced ginger (1-inch or 2 ½-cm piece yields ~1 Tbsp or 7 g)
- 1/2 tsp sea salt (plus extra to style)
- 2 Tbsp crimson curry paste (guarantee vegan-friendly as wanted // we like Mike’s Natural Curry Love)
- 6 cups cubed butternut squash, peeled and lower into ~3/4-inch cubes (1 giant squash yields ~6 cups or 850 g)
- 3 cups vegetable broth* (or store-bought)
- 1/8 tsp floor cayenne (non-obligatory // relying on the spiciness of your curry paste)
- 1 cup canned full-fat coconut milk (plus extra to style)
- 2-3 tsp maple syrup (non-obligatory // relying on the sweetness of your squash)
FOR SERVING non-obligatory
- Full-fat coconut milk
- Sriracha (or cayenne)
- Chopped roasted cashews
- Lime wedges
INSTANT POT
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Activate the sauté perform in your Immediate Pot (to the default “Regular” — not excessive or low). As soon as sizzling, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for 3-5 minutes, stirring regularly, till onion is translucent and softened.
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Add the curry paste and stir for 1 minute, till effectively coated and aromatic.
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Flip off the sauté perform by urgent “Cancel.” Then add the butternut squash, vegetable broth, and cayenne (non-obligatory). Stir to mix.
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Placed on the Immediate Pot lid and switch to seal. Stress cook dinner on HIGH for 8 minutes. As soon as the timer goes off, let the steam launch naturally (~20 minutes), or fastidiously press the short launch if in a rush. Flip off the Immediate Pot by urgent “Cancel.”
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When the steam releases and the valve drops, fastidiously open the lid. Stir within the coconut milk and maple syrup (non-obligatory, relying on the sweetness of your squash).
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Purée with an immersion blender till easy (or let cool barely earlier than transferring to a high-speed blender). Style and modify as wanted, including extra coconut milk for creaminess, curry paste for curry taste, maple syrup for sweetness, or salt for general taste.
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Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all non-obligatory).
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Leftovers will hold 4-5 days within the fridge or as much as 1 month within the freezer. Reheat in a saucepan on the stovetop.
STOVETOP
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Warmth a big pot over medium warmth.
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As soon as sizzling, add water (or oil), onion, carrots, garlic, ginger, and salt. Stir and sauté for two minutes, stirring regularly, till onion is translucent and softened.
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Add curry paste and stir for 1 minute, till effectively coated and aromatic.
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Add the butternut squash, vegetable broth, and cayenne (non-obligatory) and stir to mix. Deliver to a low boil over medium warmth after which scale back warmth to low, cowl, and simmer for 15-20 minutes or till butternut squash is fork tender.
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Add the coconut milk and maple syrup (non-obligatory, relying on the sweetness of your squash).
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Purée with an immersion blender till easy (or let cool barely earlier than transferring to a high-speed blender). Style and modify as wanted, including extra coconut milk for creaminess, curry paste for curry taste, maple syrup for sweetness, or salt for general taste.
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Garnish with a swirl of coconut milk, sriracha or cayenne, cashews, and/or lime wedges (all non-obligatory).
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Leftovers will hold 4-5 days within the fridge or as much as 1 month within the freezer. Reheat in a saucepan on the stovetop.
*In case you’d choose a thicker soup, use 2 cups vegetable broth as a substitute of three cups.
*Diet info is a tough estimate calculated with out non-obligatory substances.
Serving: 1 serving Energy: 244 Carbohydrates: 36.2 g Protein: 3.7 g Fats: 10.8 g Saturated Fats: 9.6 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 822 mg Potassium: 925 mg Fiber: 9.3 g Sugar: 10.1 g Vitamin A: 29051 IU Vitamin C: 38 mg Calcium: 129 mg Iron: 2.3 mg
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