Curry Coconut Butternut Squash Soup

Name: Curry Coconut Butternut Squash Soup
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 8 cups butternut squash (peeled, cubed with seeds/flesh removed); 2 cups vegetable broth; 1 small onion cut in half; 1/2 tsp ground curry; 1 tsp ground ginger; 2/3 cup coconut milk (shake can well before opening); 1/2 tsp salt (or more to taste); black pepper (to taste)

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Prep Time: 5 minutes

Cook Time: 8 minutes

Total: 13 minutes

Servings: 4

Author : Joanne Schweitzer

Ingredients

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8 cups butternut squash (peeled, cubed with seeds/flesh removed)2 cups vegetable broth1 small onion cut in half1/2 tsp ground curry1 tsp ground ginger2/3 cup coconut milk (shake can well before opening)1/2 tsp salt (or more to taste)black pepper (to taste)

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Instructions

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Step 1

First, add to pressure cooker: cubed butternut squash, vegetable broth, onion, curry, ginger, salt, pepper. Set to high pressure for 8 minutes. You may manually release when finished. Be careful when opening lid.

Step 2

Next, add coconut milk to the cooked butternut squash.

Step 3

Then, using a hand-held blender (or place in a stand-up blender) blend until smooth.