Bookmark LunchOne potSoupsVegetarian Instant Pot Thai butternut squash soup by Michael Catling 26 March 2026 Ready in 30 minutes, this cuddlesome bowl of soup blends sweet butternut squash with Thai spices for a super convenient, autumnal lunch. On those dreary days in the middle of autumn, a steaming hot bowl of soup is my default meal of choice whenever I’m in need of a pick-me up at lunchtime. This Thai inspired concoction came about from having a glut of butternut squash leftover from Halloween and wanting to experiment with the soup function on my Instant Pot. Everything is bundled together in one pot and left to cook for 30 minutes while the house fills with all those lovely aromas. For an that authentic Thai flavour, you need it to be sweet, sour and spicy which is why the lime juice, fish sauce and Thai red curry paste are so essential. It’s a little on the spicy side, but I guarantee it will keep you coming back for more! Everything You Need To Know To Make My Instant Pot Thai Butternut Squash Soup Chef Catling’s recipe notes Recipe: Instant Pot Thai butternut squash soup How do you prepare a butternut squash Frequently asked questions Tips & Notes To Know Make it your own: Any Thai curry paste will work so use whatever is lying about in your store-cupboard. If you want to increase your protein intake, throw some cooked prawns or leftover chicken in at the end before spooning into bowls. Add the coconut milk at the end: Cooking any form of milk under high pressure can cause it to split and ruin the look and texture of the soup. Blend carefully: To avoid an explosion of hot soup, wait 5 minutes before blending the butternut squash. A hand blender works best for ease (and less mess). Adjust the thickness: If the consistency of the soup is too thin, simmer on the sauté mode of the Instant Pot to reduce. Instant Pot Thai butternut squash soup Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 white onion, finely chopped2 garlic cloves, crushed2 tbsp Thai red curry paste700g butternut squash, peeled, seeds removed and cut into small chunks2 kaffir lime leaves400ml vegetable stock1 tsp palm sugar1/2 x 400g can lighter coconut milk1 tbsp Thai fish sauce1 lime, juice only To serve30g cashew nuts25g pumpkin or butternut squash seeds 1 red chilli, finely sliced, for garnish Instructions Step 1Heat an Instant Pot using the sauté function (normal mode). Add the oil and sauté the onion for 5 minutes, stirring regularly, or until soft and translucent. Add the garlic and Thai curry paste and stir-fry for 1 minute more. Step 2Cancel the sauté function and add the butternut squash to the pot. Stir in the kaffir lime leaves, vegetable stock and palm sugar and close the lid. Seal the pressure valve, press the soup function and cook on high pressure for 30 minutes. Step 3Meanwhile, spread the cashew nuts and pumpkin seeds out on a lined baking tray and season with salt and pepper. Roast in a preheated oven at 200C for 10-15 minutes, stirring occasionally to prevent any scorching. Keep warm and set aside. Step 4Once the time is up, release the pressure and remove the kaffir lime leaves. Stir in the coconut milk and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 5Add the fish sauce and lime juice to taste, then divide between bowls. Top with the toasted pumpkin seeds, cashew nuts and sliced red chilli, if desired. Serve with warm sourdough rolls on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds. These can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into wedges or smaller cubes before adding to the Instant Pot Frequently Asked Questions What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Whereas, coconut cream and coconut milk are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesBeefDinnerOne potSlow cooker Slow cooked beef chilli tacos by Michael Catling 14 June 2025 Let the slow cooker do the work with these bold beef chilli tacos, packed with smoky spices, tinned kidney beans and a triple hit of chilli heat. Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level. I’ve gone hard on the spice by using dried ancho chilli flakes, hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you. After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years! How To Make Slow Cooked Beef Chilli Tacos Chef Catling’s recipe notes Recipe: Slow cooked beef chilli tacos Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them. Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe. No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn. Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap. Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch. Slow cooked beef chilli tacos Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours Pin Print Ingredients 1 tbsp vegetable oil400g beef chuck, cut into chunks2 tsp ground cumin1 tsp smoked paprika1/2 tsp ground coriander1/2 tsp dried ancho chilli flakes1 large red onion, sliced thinly2 garlic cloves, crushed1 red pepper, deseeded and sliced thinly1 orange pepper, deseeded and sliced thinly2 tsp dried oregano1/2 tsp celery salt3 tbsp tomato purée2 tbsp hot chipotle chilli paste300ml beef stock1 x 400g can peeled tomatoes25g dark chocolate, broken into chunks1 x 400g can red kidney beans in chilli sauce To serve2 spring onions, trimmed and finely slicedSmall bunch of fresh coriander, finely chopped1/2 red chilli, finely sliced12 corn tacos1 lime, cut into wedges Instructions Step 1Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot. Step 2Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Step 3Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate. Step 4Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes. Step 5Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
