Food: Instant Pot Spicy Thai Butternut Squash Soup - PressFrom - US

FoodInstant Pot Spicy Thai Butternut Squash Soup

14:25  12 february  2019
14:25  12 february  2019 Source:

Canned Pumpkin Isn’t Actually Pumpkin

Canned Pumpkin Isn’t Actually Pumpkin Cans of pumpkin puree are actually a range of squashes.

This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste. Spicy Butternut Squash Soup - Increase the amount of red curry paste and add chili flakes to your

A smooth & dreamy Thai Butternut Squash Soup , with a kick of Thai heat, coconut cream & fragrant cilantro. A creamy and smooth butternut squash soup , kicked up a notch with some Thai flavors. Make ahead and freezer friendly, too! I made this in an electric pressure cooker (aka Instant Pot ), but

Instant Pot Spicy Thai Butternut Squash Soup© Photo: Michael Marquand/Styling: Nisha Vora

Proof that vegan, gluten-free food can be really damn easy? Chef Nisha Vora’s Instant Pot spicy thai butternut squash soup. The author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019) says the hardest part of making the recipe is chopping the butternut squash. Quick tip: microwaving the squash for 3 minutes will soften it and make it much easier to cut. And zero judgment if you want to buy the pre-chopped stuff. This recipe is all about big flavor for little work.

PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.

When to Use a Food Processor vs. a Blender

When to Use a Food Processor vs. a Blender When is it best to use a food processor? A blender? An immersion blender? We've got you covered.

This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot ! This soup is packed with all the warm fall flavors. Serve with a side of rustic

1 tablespoon olive oil, 1 onion, diced, 2 cloves garlic, 1 pound butternut squash — peeled, seeded, and cut into 1-inch pieces, 5 cups vegetable broth, 1 tablespoon brown sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground ginger

RELATED: Creamy Vegan Lentil and Roasted Vegetable Bake


1½ tablespoons refined coconut oil

1 large yellow onion, diced

¼ cup red curry paste

One 2-inch piece fresh ginger, grated or finely minced

4 cloves garlic, minced

4 cups low-sodium vegetable broth or water

One medium butternut squash, peeled and roughly chopped (about 4½ cups)

One (13.5-ounce) can full-fat coconut milk

¼ cup natural cashew butter or almond butter

1 tablespoon reduced-sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon kosher salt, plus more to taste

3 teaspoons freshly squeezed lime juice

½ cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts and sesame seeds, for serving


1. Select the Sauté setting on the Instant Pot and after a few minutes, add the coconut oil. Once the oil is hot, add the onions with a pinch of salt and cook until starting to brown, 6 to 7 minutes. Add the curry paste, ginger and garlic and cook until very fragrant, stirring frequently, about 1 minute.

2. Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the butternut squash, coconut milk, cashew butter, tamari, maple syrup and salt. Stir to combine well.

3. Secure the lid and set the pressure release to “sealing.” Select the “soup” setting at high pressure and set the cook time to 12 minutes.

4. Once the timer goes off, allow a natural pressure release for 5 minutes and then perform a quick pressure release.

5. Open the pot and stir in the lime juice. Using an immersion blender, blend until you have a smooth and creamy soup. Alternatively, you can transfer the soup in batches to a blender, using a dish towel to cover the blender cap to prevent steam from expanding.

6. Once the soup is pureed, stir in the chopped cilantro. If desired, garnish with coconut yogurt, scallions, peanuts and sesame seeds.


447 calories

35g fat

35g carbs

8g protein

8g sugars

12 Instant Pot Recipes for Cozy Dinner in a Flash.
I'm not going to beat around the bush. It was, like, nine degrees Fahrenheit earlier this week in New York City. No amount of scarves, long underwear, tights beneath long underwear, double socks, or ear muffs could've prepared me for the walk to the grocery store around 4 p.m. By the time I returned to my apartment (at around 4:15 p.m.), I was pretty sure my cheeks and nose would never thaw. Enter: a cozy, burbling dinner. One that tastes like it's been cooking allllll day long, but that totally hasn't. For this, I turn to my Instant Pot: an electric multicooker capable of producing low-and-slow flavor (you know, the Maillard reaction, and all that) in a flash. There Are *So* Many Instant Pots to Choose From—Here’s th by Ella Quittner Instant Pot Soy-Braised Pork for When Life Feels Extra Ch by EmilyC Such is my key to surviving frigid winter weeknights. Below is an excellent line-up of 12 weeknight Instant Pot stalwarts, each just as delicious and satisfying as the next. (And a whole lot cozier than yet another pair of socks.) 12 Instant Pot Recipes for Quick Weeknight Dinners Fettuccine Alfredo With Butternut Squash & Mushrooms by Ella Quittner According to 10 out of 10 scientists, an extra-creamy, extra-cheesy bowl of fettuccine Alfredo full of butternut squash and crispy mushrooms is the only known antidote to winter weeknights. Instant Pot Coconut Shrimp Soup (Tom Kha) by Urvashi Pitre A delicately flavored, comforting soup that can be all yours in under half an hour.

—   Share news in the SOC. Networks

Topical videos:

This is interesting!