Instant Pot Spicy Thai Butternut Squash Soup

purewow.com

Kate B

1½ tablespoons refined coconut oil

1 large yellow onion, diced

¼ cup red curry paste

One 2-inch piece fresh ginger, grated or finely minced

4 cloves garlic cloves, minced

4 cups low-sodium vegetable broth or water

1 medium butternut squash, peeled and roughly chopped (about 4½ cups)

One 13.5-ounce can full-fat coconut milk

¼ cup natural cashew butter or almond butter

1 tablespoon reduced-sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon kosher salt, plus more to taste

3 teaspoons freshly squeezed lime juice

½ cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts and sesame seeds, for serving

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