Instant Pot Butternut Squash Soup
Ingredients
-
1
tablespoon
extra-virgin olive oil
-
1
large
yellow onion, chopped
-
2
cloves
garlic, minced
-
1
tablespoon
curry powder
-
2
pounds
butternut squash, peeled and cubed
-
1 ½
teaspoons
fine sea salt
-
3
cups
water
-
½
cup
canned coconut milk
Instructions
- 1. Sauté onion in olive oil until softened, then add garlic and curry powder.
- 2. Add 1 cup of water to prevent burning and scrape the pot.
- 3. Add remaining water, butternut squash, salt, and pepper, then pressure cook for 10 minutes.
- 4. Allow natural pressure release for 10 minutes, then vent remaining pressure and remove the lid.
- 5. Blend the soup until smooth, then stir in coconut milk and adjust seasoning.
- 6. Serve warm with desired garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
282
Total fat
4g
Total carbohydrates
66g
Total protein
4g
Sodium
861mg
Cholesterol
0mg
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