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
- Press the Saute button on the instant pot and add the olive oil
- Saute the onions until softened. Add the ginger, garlic, curry powder, salt, and pepper. Stir for 1-2 minutes.
- Add the butternut squash cubes and saute for 2 minutes.
- Add the vegetable stock and coconut milk.
- Lock the lid and cook on high pressure for 12 minutes.
- When the instant pot beeps, let it cool for 5 minutes before releasing the pressure.
- Blend the soup until creamy.
- Add more salt and pepper if needed.
For Seeds
- Preheat oven to 350F
- In a bowl, mix all the ingredients.
- Line a sheet pan with aluminum foil
- Spread the seeds on the sheet pan.
- Bake for about 20 minutes until crispy.
- 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.