Saute aromatics: Turn on Saute mode to heat the Instant Pot. Wait for 30 seconds, then add oil, chopped onions, ginger, and garlic and sauté for about 3 minutes, until onions turn translucent.
Add ingredients: Add butternut squash, carrots, curry paste, ground coriander, cumin, salt, and vegetable broth. Stir to combine. Cancel Saute.
Pressure cook: Close the lid and turn the vent to sealing position. Select pressure cook, or manual, and cook for 8 mins at high pressure. Once the cooking is done, let the pressure release naturally for 10 minutes, followed by a quick pressure release.
Puree soup: Using an immersion blender, puree the soup until smooth and creamy. If blending in a traditional blender, wait for the soup to cool down before blending.
Add coconut milk: Reserve 2 tablespoons of coconut milk for garnish and add the remaining into the soup. Add lime juice and stir well. Check the taste and adjust salt, heat, and acidity to taste.
Garnish & serve: Pour into individual bowls and drizzle the reserved coconut milk over the soup. Garnish with chopped cilantro leaves, red pepper flakes, and roasted pumpkin seeds. Serve hot with a side of grilled cheese sandwiches.
Video
Notes
Squash: I use butternut squash here, but this soup can also be made with pumpkin or kabocha squash.
Curry paste: Adjust the spice level to taste. Add 1-2 tablespoons for mild spice level and up to 3 tablespoons for medium - spicy.
Blender: Use an immersion blender for ease. If using a regular blender, allow the soup to cool for 10-15 minutes before blending.
Coconut milk: For the best flavor, use full-fat coconut milk.
Garnish: Feel free to use roasted peanuts, cashews or toasted coconut flakes instead of pepitas.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.