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Thai Butternut Squash Soup

Thai Butternut Squash Soup

Thai Butternut Squash Soup

Recipe Type: PowerXL Quick Pot

Servings: 8


  • 4 pound butternut squash, peeled & chopped
  • 1 onion, minced
  • 2 cup chicken stock
  • 0.5 teaspoon salt
  • 1 14-oz can coconut milk
  • 2 tablespoon Thai red curry paste
  • 0.25 cup Chopped Cilantro
  • 0 juice of ½ lime


1. Place the Inner Pot in the PowerXL Quick Pot.

2. Add the butternut squash, onion, stock, and salt to the Inner Pot.

3. Place the Lid on the PowerXL Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

4. Press the Pressure Button, scroll to the Vegetables setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 30 mins., and press the Program Dial to begin the cooking cycle.

5. When the timer reaches 0, the PowerXL Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Let the PowerXL Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

6. Add the coconut milk, curry paste, and cilantro to the Inner Pot.

7. Puree the mixture using a blender and then add the lime juice.