Thai butternut squash soup
My creamy, autumnal soup is perfect for using up a glut of squash or pumpkins – and it's so simple to prepare and cook in an Instant Pot or soup maker. For an authentic Thai soup, you want it to be a little sweet, sour and spicy which is why the lime juice, Thai fish sauce and Thai red curry paste is so essential.
Ingredients
-
1/2 tbsp
vegetable oil
-
1
white onion, finely chopped
-
2
garlic cloves, crushed
-
2 tbsp
Thai red curry paste
-
700g
butternut squash, peeled, seeds removed and cut into small chunks
-
2
kaffir lime leaves
-
400ml
vegetable stock
-
1 tsp
palm sugar
-
1/2 x 400g can
lighter coconut milk
-
1 tbsp
Thai fish sauce
-
1
lime, juice only
-
TO SERVE
-
30g
cashew nuts
-
25g
pumpkin seeds
-
1
red chilli, finely sliced, for garnish
Directions
Share
-
Heat an Instant Pot using the sauté function (normal mode). Add the oil and sauté the onion for 5 minutes, stirring regularly, or until soft and translucent.
-
Add the garlic and Thai curry paste and stir-fry for 1 minute more.
-
Cancel the sauté function and add the butternut squash to the pot. Stir in the kaffir lime leaves, vegetable stock and palm sugar and close the lid.
-
Seal the pressure valve, press the soup function and cook on high pressure for 30 minutes.
-
Meanwhile, spread the cashew nuts and pumpkin seeds out on a lined baking tray and season with salt and pepper. Roast in a preheated oven at 200C for 10-15 minutes, stirring occasionally to prevent any scorching. Keep warm and set aside.
-
Once the time is up, release the pressure and remove the kaffir lime leaves. Stir in the coconut milk and blitz with a hand blender until smooth, adding extra stock to loosen if necessary.
-
Add the fish sauce and lime juice to taste, then divide between bowls. Top with the toasted pumpkin seeds, cashew nuts and sliced red chilli, if desired. Serve with warm sourdough rolls on the side.
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
