Curried Squash and Apple Soup
This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.
Recipe Summary test
For a vegan-friendly Instant Pot version of this flavorful curried squash soup, we simply swapped the chicken broth for vegetable stock (and skipped the sour cream garnish); and rather than using the slow cooker, we prepared the soup in the Instant Pot, setting it on high pressure for 6 minutes, otherwise following the recipe as written.