Ingredients

1 medium sweet onion, chopped

3 garlic cloves, minced

1 large butternut squash, about 3 pounds, peeled and cut into cubes

3-4 cups vegetable stock

3/4 teaspoon powdered ginger

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon curry powder, I like Penzey’s Curry Now

1/2 teaspoon turmeric

1 cup light coconut milk (the type from a can) - you will stir this in at the end of Instant Pot cook time

Instructions

1. Turn Instant Pot to Saute, add chopped onion and garlic. Saute for 3-5 minutes, then turn off the Instant Pot.

2. Add butternut squash, seasonings and enough vegetable stock to nearly cover the butternut squash. Stir, then cover with lid and seal. Press Pressure Cook button and set time for 10 minutes.

3. Once the Instant Pot cycle is complete, carefully release the pressure. Use an immersion blender (or high speed blender) and blend until smooth. If you’re using a traditional or high speed blender, blend in small batches as the mixture will be very hot, transfer to a large bowl or saucepan.

4. Stir in coconut milk. Ladle into bowls and serve warm.

5. If you don’t have an Instant Pot, use a large saucepan following the instructions and increasing the cooktime to 20 minutes or until the squash is tender. Follow the same blending instructions before stirring in milk.

Serves 4-6