On Thursday night, we made spicy Thai butternut squash soup for dinner. We used light coconut milk instead of full fat and we also skipped the onions so it turned out a little less creamy than the first time we tried it, but it still had a nice texture. Dustin found it to be pretty spicy but I thought it was a good level of spice. There’s no way I can make this recipe without his help because I have so much trouble slicing the butternut squash but if you’re stronger than I am, you should definitely try this recipe!
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The original recipe can be found here.
Instructions
1. Select the Sauté setting on the Instant Pot, and after a few minutes, add the coconut oil. Once the oil is hot, add the onion with a pinch of salt and cook until starting to brown, 6 to 7 minutes. Add the curry paste, ginger and garlic; cook until very fragrant, stirring frequently, about 1 minute.
2. Pour in the broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the butternut squash, coconut milk, cashew butter, tamari, maple syrup and salt. Stir to combine well.
3. Once the timer goes off, allow a natural pressure release for 5 minutes and then perform a quick pressure release.
4. Open the pot and stir in the lime juice. Using an immersion blender, blend until you have a smooth and creamy soup. Alternatively, you can transfer the soup in batches to a blender, using a dish towel to cover the blender cap to prevent steam from expanding.
5. Once the soup is pureed, stir in the chopped cilantro. If desired, garnish with coconut yogurt, scallions, peanuts and sesame seeds.
