Credits

Recipe modified from Cookie + Kate.

Ingredients

Amount	Ingredients
2 T	oil
2 lbs	butternut squash (~1.5 squashes)
1	onion, yellow, medium
4 cloves	garlic
2-3 T	Thai red curry paste
2 tsp	coriander powder
1 tsp	cumin powder
¼ tsp	salt
⅛ tsp	red pepper flakes
1 T	lime juice, fresh
32 oz	vegetable broth
½ cup	coconut milk, full fat
handful	chopped cilantro, mostly leaves

Process

1. slice squash in half lengthwise, scoop out seeds and spray cut side lightly with oil and roast in the oven (optional)

Temp: 450º F
Time: 1 hour

2. peel and chop into rough chunks when cool enough to handle

Instant Pot

3. turn IP to saute mode and add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
4. add broth, close the lid and seal pot

Pressure: high
Time: 5 minutes
Release: 10 minute natural

5. use immersion blender to puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
6. stir in lime juice, coconut milk, and chopped cilantro

Stovetop

3. in medium sized, heavy bottom pot, add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
4. add broth, bring to a boil, then reduce heat and simmer for 15-20 minutes
5. using immersion blender, puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
6. stir in lime juice, coconut milk, and chopped cilantro

Nutrition

100g soup = 71 calories

Notes

• roasting is an optional step, but increases flavor and makes peeling/chopping the hard butternut squash much easier
• roasted squash pulp can be stored in the fridge for ~a week or so; freeze if storing longer
• this soup freezes well; fresh cilantro and a hit of lime juice can help wake up the flavors a little bit when reheated from frozen

See the freezing guide for tips and information on freezer-safe food storage.