Mom Cooks

Thai Curry Butternut Squash Soup

March 24, 2018

So I am a Catholic and it is the Lenten season.  That means no meat on Fridays during the 40 days of Lent.  Growing up we ate a lot of mac n cheese, cheese pizza, fish sticks, grilled cheese, PBJ … feed these to your kids.  You deserve something a bit more … flavorful dare I say exotic!

So I ran across a recipe for Thai Curry Butternut Squash Soup.  Perfect vegetarian soup for Lent or any other time.  Don’t let the “curry” part scare you into thinking it will be uber spicy.  You can taylor the recipe to your desired level of spice.  Super easy.  Few ingredients.

The original recipe was written for cooking in the crock pot.  But I don’t have 8-10hrs to cook a soup.  So I experimented and came up with a way to cook it in an Instant Pot in about a half an hour.

Try it out!  Yummy with crusty buttery toasted bread.  Pairs nicely with a sweet Riesling Wine.

Thai Curry Butternut Squash Soup

Surprisingly cream and full of flavor given its short list of ingredients. Curry can be adjusted to fit your desired level of spice. Pairs wonderfully with crusty buttery toasted bread and chilled Riesling Wine.

15 minPrep Time

15 minCook Time

30 minTotal Time

Yields approx 6-8 servings

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Ingredients

  • 1 TBS coconut oil
  • 1 medium yellow onion chopped
  • 1 3 pound butternut squash (peeled, seeded, cubed (about 8 cups)
  • 4 cups vegetable broth
  • 1/2 tsp kosher salt (or to taste)
  • 1 (14oz) can of full fat coconut milk
  • 3 TBS Thai red curry paste (+/- to taste)
  • Optional Garnish
  • drizzle of Siracha
  • cilantro leaves
  • drizzle of lime juice
  • rough chopped cashews
  • Serve with crusty buttery toasted bread
    Pair with chilled Riesling Wine

Instructions

  1. Set Instant Pot to "Saute" and add coconut oil. Once oil is melted, add the onion and cook until onion begins to soften (approx 3-5 mins).
  2. Add squash and stir. Cook until squash begins to soften. Stirring occasionally.
  3. Press the "cancel" button. Add the vegetable broth and salt. Stir, tighten the lid, set vent to "sealing".
  4. Set the Instant Pot to manually cook on high for 15 minutes. Once it is done cooking, allow the pressure to release naturally.
  5. Add the coconut milk and Thai red curry paste.
  6. Using an immersion blender, puree the soup directly in the Instant Pot.
  7. Ladle into bowls and top with garnishes as desired.
  8. Serve with crusty buttery toasted bread. Pair with chilled Riesling Wine.

Notes

Recipe adapted to be cooked quickly in the Instant Pot but can also be cooked in a crock pot.

Nutrition

Calories

555 cal

Fat

15 g

Carbs

99 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://hmmhotmessmama.com/thai-curry-butternut-squash-soup/

You can watch my YouTube video here to see how it is done.  Note I am not a professional video producer and I do not have fancy equipment.  I am a mom doing the best she can with an iPhone and screaming kids at her heels.  But it gets the job done … mom-style.

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