Thai Butternut Squash Soup

Ingredients

• 4 tbsp olive oil
• 2 tbsp butter
• 2 yellow onions, finely chopped
• 2 cups chopped carrots
• 6 tbsp tomato paste
• 4 tbsp red curry paste
• 6 garlic cloves, minced
• 2 tbsp minced fresh ginger
• 1 ½ tsp kosher salt
• 1 tsp pumpkin pie spice
• 1 butternut squash
• 8 cups (1 quart) vegetable broth
• 1 can of coconut milk
• 1 to 2 tbsp maple syrup
• 4 tsp lime juice
• 1 tbsp Sriracha
• Red chili oil
• Optional garnishes: toasted pumpkin seeds, cilantro, green onions, pomegranate seeds, chili oil, chili peppers

Instructions

1. Turn on the thinkkitchen Quickpot to the Sauté mode. Add olive oil or butter, then sauté the onion and garlic with the spices for 2 to 3 minutes until they are tender.
2. Add the butternut squash and carrot. Season with salt and pepper.
3. Pour in the vegetable or chicken broth to cover the vegetables.
4. Place the lid on the thinkkitchen Quickpot and lock it. Select the Pressure Cook mode and set it for 20 minutes.
5. When cooking is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
6. Use the thinkkitchen Pro-Blend Hand Blender to puree the soup until smooth and creamy. If you prefer, you can also transfer the soup to a blender.
7. Add the coconut milk, maple syrup, and Sriracha, and garnish with fresh herbs or pumpkin seeds. Drizzle some chili oil and serve the soup in the Sandstone Salad Bowl.