The last time I was at the Farmer’s market I grabbed a butternut squash and wasn’t sure what to make with it. I was in the mood for soup and found a recipe for one made in the Instant Pot. Even better, this recipe is dairy-free so I could eat it without feeling horrible afterwards.
This soup was delicious – it tasted like fall in a bowl. It had those deep flavors of the curry; it was warm on the back of my throat and was creamy. I saved a container to freeze for one of those cold, winter nights when all you want to do is curl up with a bowl of warm soup and a hunk of crusty bread.
1 medium butternut squash, peeled and cut into cubes
1 large carrots, sliced
1 large Granny Smith apple, diced
1 medium white onion, chopped
1/2 cup celery rib, diced
1 small red bell pepper, diced
6 cloves garlic. minced
4-5 sage leaves
2 1/2 teaspoon curry powder
Salt to taste
Pepper to taste
3 cups chicken or vegetable stock
3/4 cup thick coconut milk
In the bowl of your Instant Pot, add in all the ingredients except the coconut milk. Close and seal the lid. Select the manual high pressure option and cook for 10 minutes. Manually release the pressure until the lid unlocks.
Carefully open the lid. Remove the sage leaves if you do not like them (I took half of mine out). Add in the coconut milk. Using an immersion blender, blend the soup until it is creamy and silky. Divide into bowls and top with any desired toppings. I sprinkled a few dried cranberries in my bowl, but it would be great with croutons, sunflower seeds or a drizzle of coconut milk.
Source: Curry Trail
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