Thai Peanut Curry Squash Soup | Low Carb, Instant Pot - This Moms Menu

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Thai Peanut Curry Squash Soup | Low Carb, Instant Pot

Creamy Thai butternut squash soup in the instant pot! Plus it's Vegan and low carb!

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Author Sabra - This Mom's Menu

Ingredients

5 cups Butternut Squash peeled, seeded and cubed
4 cups Chicken Broth
13.5 oz Can Coconut Milk
½ teaspoon Garlic Powder
1 teaspoon Ground Ginger
2 tablespoon Red Curry Paste
2 tablespoon Natural Peanut Butter
¼ Yellow Onion chopped
1 teaspoon Fish Sauce
¼ cup Chopped Peanuts optional, for garnish
⅓ cup Cilantro Chopped, optional for garnish
Sriracha optional for garnish

Instructions

Add all of the ingredients except peanuts and cilantro to the liner of an instant pot.
Put the lid on the instant pot and set the steam release valve to sealing.
Use the manual setting and cook for 8 minutes on high pressure. Allow the steam to release naturally, then remove the lid.
Use an immersion blender to puree the squash and all the ingredients together.
Serve topped with peanuts, cilantro, and sriracha if desired.

Nutrition

Serving: 1cup | Calories: 128kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 138mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8900IU | Vitamin C: 27.2mg | Calcium: 40mg | Iron: 0.9mg