Piping Pot Curry · by Meeta Arora★ 5.0 (66)
Instant Pot Butternut Squash Soup (Thai Curried)
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 11%
CARBS 32G44% OF CAL
7G FIBER9G SUGAR16G OTHER
FAT 19G57% OF CAL
12G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai-curried butternut squash soup made in an Instant Pot with coconut milk, ginger, and curry paste. Warm and comforting with aromatic spices and subtle heat.
mainthaisoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Oil
- 1 cup Yellow Onion (diced )
- 3 cloves Garlic (minced )
- 1 tablespoon Ginger (minced )
- 2 lbs Butternut Squash (peeled, seeded and cut into pieces, about 6 cups)
- 1 tablespoon Red curry paste (adjust more to taste)
- 1.5 cups Vegetable broth
- 1/2 can Coconut milk (14oz canned full fat )
- 1/2 teaspoon Salt (adjust to taste)
- Black Pepper (add to taste (optional) )
- 1/2 Lime (juice)
- 2 tablespoon Roasted peanuts (chopped )
- 2 tablespoon Coconut milk
- 2 tablespoon Cilantro (chopped )
- Red Chili flakes ((optional))
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 11%
CARBS 32G44% OF CAL
7G FIBER9G SUGAR16G OTHER
FAT 19G57% OF CAL
12G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 687mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 979mg
- Calcium
- 71mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.