Butternut Squash Soup
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
1 1/2 tablespoons refined coconut oil
1 large yellow onion, diced
1/4 cup red curry paste
One 2" piece of fresh ginger, grated or finely minced
4 cloves garlic cloves, minced
4 cups low-sodium vegetable broth or water
1 medium butternut squash, peeled and roughly chopped (about 4½ cups)
One 13.5 Oz. can full-fat coconut milk
1/4 cup natural cashew butter or almond butter
1 tablespoon reduced-sodium tamari
1 tablespoon maple syrup or agave nectar
1 teaspoon kosher salt, plus more to taste
3 teaspoons freshly squeezed lime juice
1/2 cup fresh cilantro, chopped, plus more for garnishing
Coconut yogurt, scallions, roasted peanuts, and sesame seeds, for serving
Directions:
Select the Saute setting on an Instant Pot, and add coconut oil.
When oil is hot, add onion with a pinch of salt and cook until starting to brown for 6 to 7 minutes.
Add the curry paste, ginger, and garlic, then cook until fragrant, stirring frequently, about 1 minute.
Pour in broth and scrape up any browned bits on the bottom of the pot with a wooden spoon.
Add butternut squash, coconut milk, cashew butter, tamari, maple syrup, and salt, then stir to combine.
Secure the lid and set the pressure release to seal.
Select the high-pressure Soup setting and set the cooking time to 12 minutes.
When the timer goes off, allow a natural pressure release for 5 minutes, and then perform a quick pressure release.
Open the pot and stir in the lime juice, then using an immersion blender, blend until you have a smooth and creamy soup.
Alternatively, you can transfer the soup in batches to a blender, using a dish towel to cover the blender cap to prevent steam from expanding.
Once the soup is pureed, stir in the chopped cilantro, and if desired, garnish with coconut yogurt, scallions, peanuts and sesame seeds. Enjoy!
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