Multi Cooker

Multi-Cooker Red Curry Squash Soup

  • Soup
  • Slow Cook

This bold and flavorful red curry squash soup not only delivers nutrient-packed goodness but also brings the perfect balance of Southeast Asian-inspired spice and sweetness.

  • Servings 5-6
  • Preparation 15 min
  • Cooking 60 min

Ingredients

  • 1 1/2 pound, peeled and seeded, kabocha squash, acorn squash, or butternut squash, chopped into bite size pieces
  • 3 garlic cloves, chopped
  • 1 1/2 small yellow or sweet onion, chopped
  • 6 cups water
  • 1 1/2 tbsp coconut oil
  • 3 to 4 tbsp curry paste
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 3/4 tsp kosher salt
  • 1 tbsp fresh lime juice (optional)
  • Fresh chopped cilantro, as a topping (optional)

Directions

  • Add all the ingredients except for the cilantro and lime juice to the multi-cooker inner pot.
  • Stir and close the lid. Choose the Programmed Menu No.06. Press [START] key.
  • Once complete, transfer the soup to a blender, add the lime juice, and blend until smooth.
  • Top with chopped cilantro and serve.

A RED CURRY SQUASH SOUP LOADED WITH FLAVOR AND HEAT🔥

Cooking squash in a multi-cooker is nothing new to us! From cheesy spaghetti squash with Parmesan to savory slow-cooked butternut squash risotto or hearty stuffed kabocha squash, this versatile ingredient always delivers delicious results.

With this red curry squash soup, an incredible depth of flavor is created—blending elements of Thai red curry and classic squash soup.

Any type of squash can be used, whether kabocha, acorn, or butternut. Their natural sweetness perfectly balances the heat of the red curry paste.

And when it comes to spice, this soup doesn’t hold back! Adding 3-4 tablespoons of red curry paste gives it a fiery kick (adjust based on your heat preference!).

A hint of cumin and coriander adds an earthy depth, complementing the bold flavors of the curry.

Even those who don’t typically enjoy squash may find this soup appealing, thanks to its complex and well-balanced taste.

The best part? It’s incredibly easy to prepare in a multi-cooker!

HOW TO MAKE RED CURRY SQUASH SOUP IN A MULTI-COOKER

All soup ingredients (except for cilantro and lime juice, which are optional) should be placed into the inner pot of a Tiger multi-cooker. Simply select Programmed Menu #6 and press Start.

Once the cooking cycle is complete, the soup should be transferred to a blender or food processor and blended until smooth.

For serving, a touch of lime juice and fresh cilantro can be added for extra brightness—or the soup can be enjoyed just as it is.

Either way, this spicy, creamy, and aromatic dish is sure to be a favorite!

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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Multi Cooker

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