Instant Pot Curry Ginger Squash Soup

Name: Instant Pot Curry Ginger Squash Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 4 cups butternut squash, cubed (peeled and seeded); 3 cups chicken broth; 1 medium onion, chopped; 1 tablespoon ginger (in a squeeze bottle); 2 teaspoons minced garlic (in a squeeze bottle); 2 tablespoons coconut oil; 1/2 teaspoon salt; 1 1/2 teaspoons curry powder; 1/2 teaspoon turmeric; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg

Submitted by sheepdoc

"Adapted from various recipes on Internet."

Download

photo by Billy Green

Ready In:: 35mins
Ingredients:: 11
Serves:: 8

ingredients

4 cups butternut squash, cubed (peeled and seeded)
3 cups chicken broth
1 medium onion, chopped
1 tablespoon ginger (in a squeeze bottle)
2 teaspoons minced garlic (in a squeeze bottle)
2 tablespoons coconut oil
¹⁄₂ teaspoon salt
1 ¹⁄₂ teaspoons curry powder
¹⁄₂ teaspoon turmeric
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg

directions

Saute in Instant Pot on Hot - coconut oil, onion, ginger, garlic until onion is soft. Cancel
Add all other ingredients to Instant Pot. Set on Manual, 10 minutes, high pressure. Instant release.
Blend with immersion blender.

Questions & Replies

What do you mean by "in a squeeze bottle?"

Ellennewyork

Reviews

Very tasty. I felt like it was missing a little something, and had some leftover coconut milk in the fridge, so added about a tablespoon of that to my bowl and it took it up a small notch.

caedea
I made this twice today. I made it for my neighbor who was feeling under the weather. I ran out of butternut squash from my garden so I substituted Hubbard squash. It was so delicious I made a batch for myself. Easy to make and wonderful for a snowy, winter day.

jorowe38