Curried Butternut Squash Soup, Instant Pot

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Ingredients

1. 1 T avocado oil or coconut oil
2. 2 medium shallots (thinly diced)
3. 2 cloves garlic, minced
4. 1 pinch each sea salt
5. 1 pinch of black pepper
6. 1 1/2 T curry powder
7. 1/4 t ground cinnamon
8. 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
9. 2 c chicken or vegetable broth
10. 2 T maple syrup or coconut sugar
11. 2 t gochujang paste
12. 1 14 oz can light coconut milk or coconut milk
13. optional toppings: toasted pumpkin seeds and dried cranberries

Instructions

1. Press the sauté button on the Instant Pot.
2. Add in the oil and shallots, and sauté until tender, about 3 minutes.
3. Add in the garlic and salt, pepper, curry powder and cinnamon, and sauté just until fragrant, about one more minute.
4. Turn the Instant Pot off for a moment, then add the butternut squash, broth, maple syrup, and gochujang paste into the pot. Stir to mix.
5. Select the Manual or Pressure Cook button and let the soup cook at high pressure for 15 minutes.
6. When the soup is done, wait 10 minutes before releasing the pressure.
7. Use an immersion blender to puree the soup directly in the pot, or transfer the cooked soup to a blender or food processor to blend until smooth.
8. Stir in the coconut milk.
9. Garnish with pumpkin seeds and or dried cranberries.

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