Curried Butternut Squash Soup

Time: 20 minutes / Servings: 6

Ingredients For Soup
1 butternut squash peeled and cubed
1 large onion chopped
2 cloves garlic chopped
1 tsp fresh ginger minced
2 tsp curry powder
2 tsp olive oil
1 can (14.5-ounces) coconut milk
4 cups vegetable stock
Salt and pepper to taste

For roasted seeds
1 cup squash seeds washed
2 tsp olive oil
1 tsp cumin
1/2 tsp cinnamon
Salt and pepper to taste

Preparation Method
For Soup

  1. Press the Saute button on the instant pot and add the olive oil
  2. Saute the onions until softened. Add the ginger, garlic, curry powder, salt, and pepper. Stir for 1-2 minutes.
  3. Add the butternut squash cubes and saute for 2 minutes.
  4. Add the vegetable stock and coconut milk.
  5. Lock the lid and cook on high pressure for 12 minutes.
  6. When the instant pot beeps, let it cool for 5 minutes before releasing the pressure.
  7. Blend the soup until creamy.
  8. Add more salt and pepper if needed.

For Seeds

  1. Preheat oven to 350F
  2. In a bowl, mix all the ingredients.
  3. Line a sheet pan with aluminum foil
  4. Spread the seeds on the sheet pan.
  5. Bake for about 20 minutes until crispy.
  6. Top the soup with seeds and enjoy!

Grant, Nelly. The Instant Pot Soup Cookbook: Best Soup Recipes for Your Electric Pressure Cooker (Instant pot healthy cookbook, instant pot electric pressure cooker,Instant … Instant Pot Recipe) (Instant Pot Recipes) (p. 90). Kindle Edition.