Go Back
–+ servings
butternut squash and carrot sou pin bowl with a lime slice
Print

Butternut Squash and Carrot Soup

Butternut squash and carrot soup is so smooth and creamy, you can sip it from a mug. Lemongrass paste, ground ginger, and Thai red curry paste give this soup citrusy, spicy flavors while coconut cream brightens it up. 
Course Soup
Cuisine Thai
Keyword butternut squash carrot ginger soup, instant pot soup, vegan soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 188kcal
Author Saima Zaidi

Equipment

  • 6-quart Instant Pot Duo
  • Immersion blender OR stand blender

Ingredients

  • 2 tablespoon olive oil or avocado oil
  • 1 cup yellow onions chopped
  • 15 oz butternut squash cubes frozen
  • 2 cups carrots diced
  • 2 teaspoon lemongrass paste
  • ½ teaspoon ginger paste
  • 1 teaspoon Thai red curry paste
  • 1 ½ cups vegetable broth
  • 3 cups water
  • 1 tsp sea salt to taste
  • ¼ cups coconut milk full fat
  • 1 tablespoon lime juice optional
  • ½ teaspoon black pepper crushed
US Customary - Metric

Instructions

  • 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 milk, lime juice and crushed black pepper. Serve hot. 

Notes

  1. Substitute the coconut milk with two tablespoons of yogurt if you don't care for a vegan soup.
  2. You can serve the soup with some bread on the side or croutons.
  3. Store the leftover soup in ziploc bags or freezer-safe containers for later. 

Nutrition

Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 995mg | Potassium: 680mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22381IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 2mg