Ginger Curry Butternut Squash Soup

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DESCRIPTION:

Looking for a warm and comforting soup that’s bursting with flavor?  This Ginger Curry Butternut Squash Soup is the perfect choice!  With a blend of aromatic spices, creamy butternut squash and sweet potato, this soup is sure to satisfy your cravings for something heart and delicious on a cold winter night.

INGREDIENTS:

2 pounds butternut squash, peeled and cubed
1 pound sweet potatoes, peeled and cubed
1 large onion, chopped
1 large orange, zest and juice
5-7 cloves garlic, or more to taste, minced
1-inch piece of ginger, grated (or more to taste)
2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
6 cups low sodium vegetable broth, oil free
1 tablespoon salt free seasoning
Fresh cilantro or parsley for garnish
Pumpkin seeds for garnish, optional

PREPARATION:

1-Turn on the sauté function on your Instant Pot.  Once it’s hot, add the chopped onion and dry sauté your onions for a couple of minutes until it turns translucent. If it starts to stick you can add a splash of water to deglaze the pot.
2-Next add the minced garlic and grated ginger to the onions.  Continue sautéing for another minute or until fragrant.
3-Add the curry powder, turmeric, cumin, coriander, salt free seasoning and cinnamon to the pot.  Stir well to coat the onions, garlic and ginger with the spices.  Sauté for another minute.
4-Turn off the sauté function on the Instant Pot.
5-To this mixture add the butternut squash, sweet potatoes and the vegetable broth ensuring the squash and potatoes are mostly covered by the liquid.
6-Close the Instant Pot lid and set to manual (pressure cook) for 8 minutes. Make sure the vent is sealed.
7-Once the cooking time is up, allow for a natural release for about 10 minutes, then carefully do a quick release to release the remaining pressure.
8-Open the Instant Pot carefully, and add the zest and juice of one orange.
9-At this point, using an immersion blender, blend the soup until smooth and creamy right in the pot.  Alternatively, you can carefully transfer the soup to a blender in batches to blend until smooth.
10-Taste the soup and adjust seasoning if needed.  Serve the soup hot, garnished with fresh cilantro and pumpkin seeds if desired.

CHEF’S NOTE:
Check out my YouTube channel to see how I make this delicious soup:
https://youtu.be/AOT4nk22gj0

Please leave your comments questions here and Shayda will reply.

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