2 tbsp Thai Curry Paste (Red Curry Paste, .read notes if using homemade)
2.5 lbs Butternut Squash (1 fresh squash, peeled and cut into 6-7 large pieces.)
2 tbsp Olive Oil
1 tbsp Ginger (about 1.5 inch, rough chopped)
1 tbsp Garlic (about 3 large cloves, rough chopped)
1 Yellow Onion (medium, about a cup when chopped)
12 Oz Coconut milk (unsweetend)
2 tbsp Sugar (adjust to taste)
1 stalk Lemon Grass
2-3 Lime (to get a tsp zest and 2-3 tbsp juice)
1/2 tsp Salt and Black Pepper (adjust to taste)
Fresh Herbs (such as basil, cilantro, for serving.)
1 Bouillon Cube (vegetable or use stock instead of water)
Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes).
Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.
Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to “sealing” position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.
Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.).
Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.
Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all – black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!