For Christmas I got an Instant Pot. I hadn’t really heard much about them, other than they were awesome. I was looking up different things I could make with this new appliance, and came across something that looked delicious and something I’ve never made before. Butternut squash soup. Winter is a great time for soups, and with my husband being vegetarian, I thought to myself, “Hey, lets give this a try”. I bought a butternut squash at the store, only to learn that I’ll only buy pre cut and cubed from now on (what a pain to do yourself haha). I also wanted to give it a little kick and bought some Thai red curry paste. Got all the ingredients prepped and put in the instant pot and let it do its magic. 45 minutes later I was downing this beautiful, flavorful soup!
1 butternut squash (or 4 cups pre-cut cubes)
2 cloves garlic
1 yellow onion
2 cups of vegetable broth
1 small jar Thai Red Curry Paste
1 can of coconut milk (reserve some for topping later)
1-2 tablespoons lime
½ bunch cilantro (save a few pieces to garnish)
¼ cup dry roasted peanuts (save some for topping if desired)
You can make this in your instant pot or crockpot.
Instant Pot: add all ingredients except curry paste, coconut milk, peanuts, and cilantro into the instant pot. Cook on soup for 35 minutes. Once timer goes off, release and add remaining ingredients and use immersion blender or food processor to combine until fully smooth.
Crockpot: add all ingredients except curry paste, coconut milk, peanuts, and cilantro into the crockpot. Cook on low for 8 hours. After time is done, add remaining ingredients and use immersion blender or food processor to combine until fully smooth.
Very easy and you’re bound to blow yourself away just as I did! Mmmm, enjoy!