Butternut Squash Soup
A very satisfying soup, yet full of vitamins and healthy ingredients. It’s best for colder weather served with your favorite salad and freshly baked bread. It is also as a starter for a full blown meal. Our family loves this as the weather gets cooler on fall season.
Butternut Squash Soup
Ingredients
Roasting ingredients
- 1 tbsp Olive oil
- 1 small White onion
- 5 cloves Garlic
- 1 large Butternut squash, half and de-seeded
- 1 cup Carrots, cubed
- 1 cup Tomatoes
Soup
- 1 tbsp Olive oil
- 1 piece Ginger, crushed
- 1 tsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Crushed pepper
- 1 cup Apple cider (not vinegar)
- 4 cups Vegetable broth (can substitute chicken broth, if desired)
- 1/4 cup Milk, evaporated
- Salt and pepper to taste
Instructions
- Spread roasting ingredients on a pan. Sprinkle olive oil, salt and pepper. Roast in the oven for 20 minutes.
- Set Instapot to saute. Add add olive oil and ginger and saute until light brown. Add curry powder, turmeric and crushed pepper and mix for one minute. This will allow the aromatics to extract the flavors.
- Mixed in the roasted ingredients. Add apple cider and broth. Set Instapot to pressure cook for 15 minutes. You can leave or do quick release.
- Run an immersion blender until smooth. Add milk and cook using Saute botton for another 10 minutes.
- Serve and enjoy!
