Curried Butternut Squash Soup – Instant Pot
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Curried Butternut Squash Soup – Instant Pot
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| Servings | Prep Time |
| 4-6people | 10minutes |
| Cook Time | Passive Time |
| 18minutes | 10minutes |
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Ingredients
- 1large butternut squashpeeled – see notes
- 2Tablespoons ghee or olive or avocado oil
- 1large onionchopped
- 3-4 cloves garlicpeeled and chopped or pressed
- 2large applesmore sour than sweet, cored and sliced
- 1 box stock/brothchicken or vegetable works, so does water
- 1can coconut milkcan use heavy cream
- 1Tablespoon mild curry powder
- 1teaspoon salt
- 1/2teaspoon pepper
Instructions
- Prepare the squash: microwave the butternut squash for 6 minutes, remove to cutting board to cool slightly. Slice off the outer skin, cut into halves, and remove seeds. Cut the halves into eighths.
- Hit sauté on the Instant Pot, and add the oil of your choice. When hot, add the onions and cook for five minutes, stirring occasionally. You want them to brown. Add the garlic and sauté for one or two minutes, and then deglaze the pan with a cup of the broth. Add the rest of the broth, and the apples. Lock on the lid, set toggle to sealing and pressure cook on high for 18 minutes.
- When cooking is finished, quick release the steam and carefully remove the lid. Add the curry powder, salt and pepper, and the coconut milk and then blend with an immersion blender. Note: if you are not sure about curry, start with a 1/2 Tablespoon and taste before serving.