Instant Pot Curry Ginger Squash Soup

Adapted from various recipes on Internet.

• Ready In: 35 mins
• 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

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