Instant Pot Recipes
Instant Pot Curry Ginger Squash Soup
Description
"Adapted from various recipes on Internet."
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.
