Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy)

Step 1

Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes)

Step 2

Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.

Step 3

Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.

Step 4

Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.)

Step 5

Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.

Step 6

Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all - black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!