Thai Butternut Squash Wild Rice Soup
Ingredients
- 1 tbs oil
- 2-3 cups butternut squash, large dice
- 1 medium onion, diced white or yellow
- 2 medium carrots, diced
- 1 large celery stick, diced
- 1 cup wild rice BLEND
- 3 cups broth
- 2 tbs Thai red curry paste
- 1-2 tsp fish sauce* see notes
- 1 tbs brown sugar
- 1/2 tsp EACH ginger powder and garlic powder* see notes
- 2 cups coconut milk beverage* see notes
- salt and pepper to taste
For the Roux
- 1 tbs butter
- 1 tbs flour
- 1 cup broth
For serving
- fresh lime juice and wedges
- 1 tbs crushed roasted peanuts optional
- 1-2 sprigs cilantro optional
Instructions
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Press HEAT/SAUTE button on your pressure cooker, when fully heated add in oil and diced veggies. Saute veggies until lightly caramelized, the edges should be colored and the veggies will be very aromatic.
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Keep the HEAT/SAUTE option on, add 3 cups broth into the pot. Add the wild rice blend, curry paste, fish sauce, garlic powder, ginger powder, and brown sugar. Stir to combine (use a wooden spoon so you don't scratch the inner bowl!). Add the lid and twist it to the locked position, make sure the steam release is set to closed. Cook at high pressure for 25 minutes under the manual setting*.
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While the soup cooks, make the roux. Melt butter and flour in a small pan over low heat. Whisk them together to form a paste, slowly add in broth and continue whisking until you have a smooth creamy sauce. The roux is now done. When the soup is done, manually release the pressure (be careful, it's hot pressure!!!) by twisting the steam release knob until all pressure is released. Close steam release knob, remove lid and add both the roux and the coconut milk beverage to the soup, stir to combine. Finish to taste with salt and pepper.
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I love this soup with a squeeze of lime juice, it really perks up those Thai flavors! This soup can keep in the fridge for at least 3 days and reheats great!
Recipe Notes
Fish sauce is not vegetarian/vegan, if you want you can sub fish sauce for equal amounts of soy sauce. You will lose out on the unique flavor fish sauce adds, but soy sauce will give you some umami-ness.
You can replace the dried ginger and garlic for fresh, just use 1 TSP FRESH for each ingredient.
To keep the calories low, I used coconut milk beverage which is not the same as canned coconut milk. I use the soy delicious brand of unsweetened coconut milk beverage for this recipe.
I own and use the Crock Pot Express Crock Multi Cooker. It does not have a labelled manual setting. Instead you can use either the Beans/Chili, Dessert, or Soup settings, which operate as manual. Make sure to adjust the pressure for your recipe! You can read more on their FAQ page here.
This recipe was inspired by this recipe from Sweet Peas and Saffron.