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.
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.
Substitute the coconut milk with two tablespoons of yogurt if you don't care for a vegan soup.
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.