Curried Butternut Squash Soup – Instant Pot
Curried Butternut Squash Soup – Instant Pot
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
18minutes 10minutes
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
18minutes 10minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.