This Recipe Is Perfect For Autumn!

Thai Peanut Butternut Squash Soup.


  • 5 cups butternut squash peeled, seeded and cubed
  • 4 cups bone broth
  • 400ml can coconut milk
  • ½ teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoon red curry paste
  • 2 tablespoon Nutbutters natural peanut butter
  • ¼ yellow onion chopped
  • 1 teaspoon fish sauce
  • ¼ cup chopped peanuts or pumpkin seeds optional, for garnish.


  • Add all of the ingredients except peanuts to the liner of an instant pot.
  • Put the lid on the instant pot and set the steam release valve to sealing.
  • Use the manual setting and cook for 8 minutes on high pressure.
  • Allow the steam to release naturally, then remove the lid.
  • Use an immersion blender to puree the squash and all the ingredients together.
  • Serve topped with seeds or peanuts!