This creamy soup recipe is made simple with theslow cooking power of your Instant Pot. If your supermarket sells pre-cut butternut squash, consider picking it up to save time on prep.
3 cups cubed peeled butternut squash (2 pounds)
2 cups diced peeled apple (2 medium)
2 cups chopped onion (about 1 large)
3 cups fat-free, lower-sodium chicken broth
2 teaspoons minced fresh garlic
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon red curry powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
How to Make It
Combine all ingredients in the inner pot of a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 8 hours cook time. When time is up, turn cooker off. Remove lid.
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Ladle soup into 8 bowls.
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