Instant Pot Curry Ginger Squash Soup
![photo by Billy Green](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/52/81/42/gtW3bQQGTXa74awtKaol_hero-2.jpg)
photo by Billy Green
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/aee64e331c464905803e22c4b18d2cc0/3i60q8uR1mNDP2xNg9WH_newheadshot.png)
![photo by Billy Green](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/52/81/42/7dAZl9FS8KWUJS4cbh4p_hero.jpg)
![photo by Billy Green](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/52/81/42/ADFladzSs6kMyjagruI2_hero-3.jpg)
- Ready In:
- 35mins
- Ingredients:
- 11
- 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
- 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.
Reviews
RECIPE SUBMITTED BY
sheepdoc
Caledonia, 0
Michigan mom