I love butternut squash. It’s such a beautiful food, and it has this wonderful rich presence in any dish. For a cool fall day, this slightly spicy yet sweet soup is close to perfect! I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use. Thanks, Karla!
PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil
Peel and chop as needed. I find it easiest to slice the squash into rings and then peel. Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.