Pressure Cooker Squash Soup

It’s only ever officially Soup Season once you’ve made some kind of blended squash soup, am I right? We’ve got a great recipe that is fully accessible thanks to Jules Sherred and his cookbook, Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook.

Air Fryer and Electric Pressure Cooker Thai Winter Squash Soup

From Crip Up the Kitchen,
“One of the things I love about autumn and winter is the abundance of different types of squash available, including less-used varieties such as mashed potato squash (yes, there is a winter squash that tastes nearly identical to mashed potatoes). With this season comes autumnal soups. One of my favourite soups to make with squash is Thai Winter Squash Soup. My recipe makes use of the traditional base of different salts and acids that form the foundation of many Thai dishes. The type of squash you use is entirely up to you. My preference is to use a sweet pumpkin about the size of an acorn squash and a mashed potato squash. Acorn squash also makes for a great version. You can use any type you like as long as it’s about the size of an acorn squash.”

prep: 15 minutes
cook: 35 minutes
natural release: 10 minutes
total: 1 hour
cuisine: Thai
heat index: Medium to high
storage: Freeze, or refrigerate for up to 3 days
servings: 6 × 1½ cups (375 mL)
calories per serving: 344 kcal

Gather Equipment:
• Oven-style air fryer
• Oil brush
• Soup spoon
• Large bowl
• 6-quart (5.68 L) electric pressure cooker
• Measuring cups and spoons
• Cutting board
• Knife
• Spatula
• Wooden spoon
• Can opener
• Immersion blender or heat-safe blender
• Storage containers if freezing


• 2 winter squash, cut in half
• 2 tablespoons (30 mL) extra-virgin olive oil (approx)
• 1 teaspoon (5 mL) finishing salt (or to taste)
• 1 tablespoon (15 mL) extra-virgin olive oil
• ¼ cup (60 mL) Ginger-Garlic Masala
• 1 medium yellow onion, chopped
• 4 tablespoons (60 mL) Thai red curry paste (use less for milder heat)
• 2 cups (500 mL) no-salt-added chicken broth or vegetable broth
• ¼ cup (60 mL) fish sauce
• 2 tablespoons (30 mL) brown sugar
• 2 tablespoons (30 mL) lime juice
• 400 mL (14 oz) can full-fat coconut milk, stirred
• ¼ cup (60 mL)


1. Brush the squash with about 2 tablespoons (30 mL) of olive oil and then sprinkle the finishing salt on top.

2. Place the squash on the air fryer oven racks. Place the racks in the oven.

3. Using the Air Fry function, set to 375°F (190°C) for 15 minutes. Rotate the trays when the Rotate Food alarm sounds. You want the squash to be slightly caramelized. Note: If you don’t have an oven-style air fryer, you can do this in batches in a regular air fryer; you’ll need to add 3–5 minutes to the cook time. You can also use a regular oven, 30 minutes on the middle rack.

4. Remove the squash from the air fryer and let it sit until cool to the touch.

5. Spoon the meat of the squash into a large bowl. If well done, the skin will peel off easily. Set aside.

6. Turn the electric pressure cooker on to Sauté.

7. Once it’s hot, add the remaining 1 tablespoon (15 mL) of olive oil, the Gin-ger-Garlic Masala, onions, and curry paste. Sauté until the onions are soft, 2–5 minutes. Press Cancel.

8. Add the broth, fish sauce, brown sugar, lime juice, and cooked squash to the pressure cooker.

9. Place and seal the lid. Set to High Pressure for 5 minutes.

10. Natural-release pressure for 10 minutes, then quick-release any remaining pressure.

11. Remove the lid. Add the coconut milk. Blend well with the immersion blender. If you are using a heat-safe blender, add the contents of the pressure cooker and the coconut milk to the blender. Use the Purée or Smoothie setting to blend well.

12. Add the Thai basil to taste when serving.

Note: It’s important not to jar this soup under pressure because of how thick it is.

Recipe by Jules Sherred from Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook, copyright © 2023 by Jules Sherred.

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