Thai Butternut Squash Soup

By duckieq

Ingredients

• 4 lb butternut squash peeled, deseeded and chopped
• 1 cup onion diced
• 4 cups vegetable stock
• 1 tsp kosher salt use 1/2 tsp if using table salt vs kosher
• 14 oz can coconut milk divided – keep about 1/4 cup for topping
• 4 tablespoons Thai red curry paste
• 1/4 cup chopped cilantro save some for topping

Preparation

Step 1

Place butternut squash, onion, stock and salt into the instant pot.
Use the soup setting (aka 30 mins on high pressure).
When done – wait a few minutes, then release the pressure.
Remove the lid and add the coconut milk, curry paste and cilantro, and stir.
Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
Ladle into bowls, swirl with reserved coconut milk and extra cilantro.