Curried Butternut Squash Soup
Ingredients
The soup
-
1
each
butternut squash, peeled and cubed (about 3 pounds)
-
1
each
shallot, peeled and diced
-
4
cloves
garlic, minced
-
1
tbsp
coconut oil
-
2
tbsp
red curry paste
-
1
tbsp
tomato paste
-
1
tsp
turmeric
-
4
cups
chicken bone broth (or vegetable broth for Vegan)
-
1
cup
full fat coconut milk (plus more for topping)
-
to taste
salt and pepper
Optional toppings
-
to taste
fresh cilantro, chopped
-
to taste
chopped pistachios or other nuts
-
to taste
fresh greens, chopped
-
to taste
roasted garlic
-
to taste
bacon bits
-
to taste
kraut
Instructions
- Cut the ends off the butternut squash, slice it in half lengthwise, remove the seeds, and peel it.
- Chop the squash into cubes and prepare the shallot and garlic.
- In the Instant Pot, press the 'Sauté' button and add coconut oil. Once melted, add the shallot and cook for 3-4 minutes.
- Add garlic and cook until fragrant, then cancel the sauté mode.
- Add the butternut squash, curry paste, tomato paste, turmeric, and bone broth to the pot.
- Secure the lid, close the pressure valve, and cook on high pressure for 5 minutes.
- Once done, quick release the pressure and blend the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste.
- Ladle into bowls and top with additional coconut milk, chopped cilantro, and pistachios.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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