2poundsbutternut squashpeeled, seeded, and cut into 1-inch cubes - about 6 cups
1cupheavy creamor canned coconut milk - shake first
0.5teaspoonsea salt
.25teaspoonblack pepper
.25teaspoon red chili flakesor more, optional
1tablespoonfresh lime juice
.25cupcream, kefir, or coconut milkto garnish
2tablespoonschopped cilantroto garnish
paprika, cayenne, srirachato garnish
Instructions
Press the Sauté button on your pressure cooker. When the display reads HOT add the oil and swirl it around the bottom.
Add the chopped onions and cook for 3 minutes, until they start to soften.
Next, add the minced garlic and grated ginger. Stir to combine and cook for one minute until they become aromatic.
Pour in the vegetable stock and scrape the bottom with a wooden spatula to deglaze the pan.
Add the curry powder, coriander, turmeric, and cumin, stir to combine. Press Cancel add the butternut squash cubes and stir to combine.
Secure the lid, making sure the Sealing Knob is in the Sealing position, and press the Pressure Cook or Manual button. Use the + or - buttons to adjust the time to 8 minutes on High pressure.
When the pot beeps, allow the pressure to release naturally for 10 minutes. (Do not touch anything!) Carefully release any remaining pressure and remove the lid.
Use an immersion blender to puree the soup. Stir in the heavy cream or coconut milk, the lime juice, the sea salt, black pepper, and red chili flakes if using.
Ladle soup into serving bowls and drizzle with additional cream. Garnish with chopped cilantro and paprika or cayenne pepper for color.
Notes
Substitute canned coconut milk for a vegan soup.
Drizzle with Kefir for a tangier flavor addition to your soup.
Add a dollop of Crème fraîche or Greek yogurt if desired.
For a spicier soup, drizzle with sriracha or add more red chili pepper flakes.
Garnish with pepitas (pumpkin seeds), chopped peanuts, chopped chives or pomegranate seeds.
The soup can also be blended in a food processor or blender, just make sure to vent the top so it doesn't explode.
This soup can be stored in an airtight container in the refrigerator for up to 3 days, or stored in the freezer for up to 3 months.
To reheat: thaw in the refrigerator overnight, then reheat in the microwave or in a saucepan on top of the stove over low heat.