Switch on your instant pot to sauté and heat the the cooking oil. Add the onions, squash and carrots. Cook for 4-5 minutes, stirring to keep the vegetables from sticking to the bottom.
Add the pastes - lemongrass, ginger and Thai red curry. Cook for 30 seconds.
Add the vegetable broth, water and salt. Deglaze the the pot and cancel sauté. Secure the lid and make sure the steam release vent is on 'sealing.' Press the pressure cooking button (high) and set the timer to 5 minutes.
When the timer beeps, wait 10 minutes before releasing the rest of the steam. Open the pot and using an immersion or stick blender if you have one, blend the soup to a thick but pourable consistency. Add a little more water if the soup is too thick. You can process the soup using a regular blender too, but you'll have to wait for it to cool down a bit if using a stand blender.
Add the coconut cream, lime juice and crushed black pepper. Serve hot.
Substitute the coconut cream with two tablespoons of yogurt if you so wish.
You can serve the soup with some bread on the side or croutons.
Store the leftover soup in ziploc bags or freezer-safe containers for later.
Keywords: butternut squash and carrot soup, vegan soup, vegetarian, instant pot soup
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