Instant Pot Healthy Butternut Squash Soup – Thai Style

butternut squash soup in a white bowl with peanuts and basil

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5 from 8 reviews

Rich, Creamy, and Healthy Butternut Squash Soup with a surprising and delicious Thai twist


  • 1 tablespoon olive oil
  • 1 medium sweet onion, coarsely chopped
  • 6 cloves garlic
  • 4 tablespoons chopped ginger
  • kosher salt
  • ground black pepper
  • small pinch of red pepper flakes
  • 56 cups of cubed butternut squash (approx. one 2 pound squash – see notes)
  • 4 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 23 tablespoons unsweetened peanut butter (may substitute almond or cashew butter)
  • 8-ounce package sausage tortellini

For the Red Curry Coconut Milk

  • 12 tablespoons red curry paste – depending on how spicy you want it
  • 1 cup lite or regular coconut milk
  • pinch of kosher salt


  • dry roasted peanuts, red pepper flakes, fresh basil


  1. Preheat the pressure cooker by selecting saute.  Add oil, onion, garlic, ginger, salt, pepper, and red pepper flakes.  Stir to coat veggies with oil, then place the lid loosely on the pressure cooker and allow the veggies to sweat for 3 – 5 minutes, until starting to soften.
  2. Add butternut squash, chicken broth, and soy sauce, stir.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
  4. While soup is cooking, combine red curry paste, coconut milk, and salt in a small bowl or measuring cup.
  5. When pressure cooking is complete, use a natural release for 5 – 10 minutes then release any remaining pressure.
  6. Add peanut butter.  If you prefer a more mild peanut flavor, go with 2 tablespoons.
  7. Use an immersion blender directly in the pot and blend until very smooth.
  8. Alternatively, add soup to a high powered blender and blend until smooth.  Return soup to the pot.
  9. Select saute.  When soup starts to bubble add tortellini and cook for 3 minutes or until tortellini float to the top.
  10. Serve hot topped with a drizzle of Red Curry Coconut Milk, peanuts, and fresh basil

Freezer Meal Instructions: 

  1. For this recipe, I like to double or triple the amount of ingredients listed in step 1.  I reserve what I need for dinner that night, then portion and freeze the rest with the butternut squash for later.  Don’t forget to label the bag!
  2. When ready to cook, add bag of frozen ingredients to the pressure cooker pot, add broth and soy sauce.  Cook at high pressure for 15 minutes, proceed with the rest of the above directions.


  • Use the tips and tricks in this Butternut Squash Tutorial to easily peel and chop a squash.  A 2-3 pound squash is perfect for this recipe or you can find prechopped squash in the produce section of most grocery stores.
  • Adjust spice level by increasing, decreasing, or omitting the amount of red pepper flakes and red curry paste in the coconut milk mixture
  • If not a fan of peanut butter, swap for almond or cashew butter