You could either use Kaffir lime leaves as a substitute or increase the lemon zest in the recipe. » Lemon Grass - This long leek-like herb has a strong lemon aroma, and it lends Thai soup a unique flavor. Or you can use pumpkin, sweet potato, or carrots as a substitute – they too work perfectly for this recipe. Substitute - You can use frozen diced squash or pre-cut squash to save time. » Butternut Squash - This nutty and sweet butternut squash is the building block of this recipe. The one that I have used is mildly spiced. The spice level of the Thai curry paste depends on the brand you use therefore, add accordingly. It provides a well-rounded depth of flavor to this soup that can’t be matched. » Thai Red Curry Paste - I have used ‘ Thai Kitchen Gluten-free Red Curry Paste.’ Vegan red curry paste is readily available at your nearby grocery stores. » Onions and Ginger- garlic paste - This Thai butternut squash soup is flavored with fresh garlic, onions, and ginger that build the foundation of this soup. » Olive oil - I have used olive oil however, you can add any mild flavor oil of your choice. This butternut squash Thai soup comes together quickly with no complicated ingredients or procedures to follow. Ingredient list for Instant Pot Thai Butternut Squash Soup » Reminds you of fall - As the seasons change, I love to make this soup because it is made with my favorite autumn ingredient, butternut squash, and has all the traditional smells that will remind you of cold air, falling leaves, and light jackets every time you sip on it. So, prepare this soup a day or two in advance, and it will tastes even better the next day and the day after that. » Make great leftovers - Like all other soups, the flavor of this Thai butternut squash deepens in flavor if allowed to sit. It adds a velvety texture to any soup without adding extra carbs. Imagine all that creaminess and luscious texture in a soup without a drop of cream this is what I love about coconut milk. » Vegan and Gluten-free - The recipe, as written, is gluten-free, nut-free, vegan with due thanks to the use of coconut milk. As a bonus, pressure cooking preserves the essential nutrients and vitamins, and the flavor is like soup was slow-cooked for hours. That’s it – your creamy and perfectly pureed soup is ready. Sauté a few ingredients, toss in peeled and cubed butternut squash, pressure cook, blend, and finally, add coconut milk. » Little hands-on cooking - Thanks to my Instant Pot (electric pressure cooker), making soup is the best option. It’s a little bit of labor-intensive work ( which I think), but it’s so worth it. The only tedious part is cutting up the squash. » Quick and Easy - This soup comes together in less than an hour but tastes as if it’s simmered all day long.
If you like Thai food and squash, you will love this butternut squash Thai soup.
Buttercup squash in instant pot manual#
Cook on manual for 7 minutes, then do a quick pressure release by turning the knob to vent as soon as the pressure cooking is done.Why we love this Instant Pot Thai Butternut Squash Soup
Once the spaghetti squash is cut in half, use a spoon to scoop out the seeds.Ĭover with the lid and set the valve to pressurize. You’ll need a large sharp knife as cutting a spaghetti squash can be difficult. The first step is to cut the spaghetti squash in half.
Buttercup squash in instant pot how to#
How to Make Spaghetti Squash in an Instant Pot Spoon & Fork- You’ll need a spoon to scoop out the seeds of the squash, then a fork to scrape the cooked squash into strands.Sharp Kinfe & Cutting Board– You’ll need a sharp knife to cut the squash in half and a cutting board to cut on.But if you don’t have a pressure cooker, you can also make on a stovetop! Instant Pot or Pressure Cooker– You’ll need an Instant Pot or a pressure cooker to make spaghetti squash in this way.While I don’t mind cooking spaghetti squash in the oven or the microwave, I think the Instant Pot might be my favorite method! It’s fast, easy, and you get consistent results every time.
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