Instant Pot Curry Ginger Squash Soup
Adapted from various recipes on Internet.
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INGREDIENTS
Nutrition- 4cups butternut squash, cubed (peeled and seeded)
- 3cups chicken broth
- 1
- 1
- 2
- 2tablespoons coconut oil
- 1⁄2teaspoon salt
- 1 1⁄2teaspoons curry powder
- 1⁄2teaspoon turmeric
- 1teaspoon cinnamon
- 1⁄2teaspoon nutmeg
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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.
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