Warm up with a comforting, exotic twist on squash soup with this Thai-inspired recipe. Packed with rich flavors and spices, this soup is easy to make using a pressure cooker and food processor, perfect for cold days or impressing guests with unique Asian notes.
Ingredients:
- Aromatics: 1 onion (yellow, brown, or sweet) and 2 extra carrots
- Red curry paste: A mix of dried chilies, herbs, garlic, galangal, lemongrass, coriander, cumin seeds
- Tomato paste: To add umami depth
- Squash puree: 15 oz (or about 14 oz of cooked and pureed butternut squash)
- Vegetable broth: Preferably low sodium (or chicken/bone broth)
- Coconut milk: 1 cup of full-fat canned coconut milk (or cashew cream)
- Toppings: Toasted squash seeds, fresh cilantro, cinnamon pita chips, etc.
Instructions:
1. Sauté the vegetables: In your pressure cooker, heat olive oil on “Sauté” mode. Add the onions and carrots, and sauté for about 5 minutes until they begin to soften.
2. Add the spices and tomato paste: Stir in the red curry paste, tomato paste, garlic, and ginger. Cook for 3 to 4 minutes until the tomato paste darkens and starts sticking to the bottom.
3. Pressure cook: Add the squash chunks, carrots, and vegetable broth to the pressure cooker. Stir to coat the vegetables with spices, then close the pressure cooker and cook on high pressure for 10 minutes.
4. Blend the soup: Once cooking is done, naturally release the pressure for 5 minutes, then quick-release the remaining steam. Transfer the soup to a food processor and blend until smooth and creamy.
5. Stir in the coconut milk: Return the soup to the pressure cooker or a pot, stir in the coconut milk, and briefly reheat if needed.
Topping Suggestions:
For a final touch, garnish your soup with toasted squash seeds, fresh cilantro, a drizzle of chili oil, or a spoonful of coconut yogurt.
Tip: The pressure cooker saves time, while the food processor makes it easy to achieve a smooth, creamy texture.