Thai Kabocha Butternut Squash Soup⁠

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Add a twist to the traditional Thanksgiving menu by making this super delicious & creamy squash soup 🤤 The perfect side to any meal or make it the main course! 🤷🏽 Hope you guys try this for your Thanksgiving/Friendsgiving this year 🥰 ⁠

Thai Kabocha Butternut Squash Soup⁠

🔪 Prep Time: 15 minutes

🍳Cook Time: 25 minutes

🕒Total Time: 45 minutes

🍴Serving Size: 6-8


Ingredients:

  • 1/2 Kabocha Squash, peeled & cubed⁠

  • 1/2 Butternut Squash, peeled & cubed⁠

  • 3 small Carrots, peeled⁠

  • 1/2 large Onion, roughly chopped⁠

  • 3-4 cloves Garlic, minced⁠

  • 1 1/2 tsp Ginger⁠

  • 1/2 Serrano Pepper, diced⁠

  • 2 cups Vegetable Broth (@traderjoeslist)⁠

  • 1 cup Coconut Milk (@traderjoes)⁠

  • Spices - Hot Thai Curry Seasoning, Turmeric, Salt & Pepper⁠

Instructions:

  1. Clean and prep all of your veggies.

  2. Then add your butternut, kabocha and carrots to a baking sheet lined with aluminum foil. Spray each side with EVOO. Season with salt and pepper. Roast in the toaster oven (@ninjakitchen) for 10 mins at 375°. Remove the kabocha and cook the remaining for another 5 mins (veggies should be fork tender).⁠

  3. Meanwhile, add some EVOO (@bertolli_us) to your @instantpotofficial & use the ‘Sauté’ mode to cook the onion, garlic and ginger. I keep it on the ‘Less’ mode so I can multitask without it burning! Cook until the onions are brown and soft (~5-6 mins).⁠

  4. Once cooked, add in your Serrano pepper & sauté for another minute (include the seeds for a spicier kick!). Add in your broth, roasted veggies, coconut milk and a generous amount of all spices (you can always add in more later!). Give it a quick whirl before hitting ‘Cancel’ & closing the lid.⁠

  5. Switch to ‘Soup’ mode on High Pressure & cook for 12 mins (ensure the vent knob is turned to ‘Sealing’). Once done, switch to ‘Keep Warm’ for 5 mins. Then, slowly release the pressure by turning the vent knob to ‘Venting’ (like to use a spoon or towel so I don’t burn myself). Once the metal piece next to it drops, it is ready to open.⁠

  6. Finally, use an immersion blender (or a countertop blender) to purée your soup. Serve hot and garnish with microgreens!⁠

Notes & Tips:

  • Keeps up to a week in the fridge!

Video Tutorial:

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ABOUT ME

My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 24 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...

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