Ingredients
- 4 cups squash (you can use any kind, I’ve tried butternut, acorn, yellow and zucchini and they are all very good)
- 1/2 white onion, minced
- 1 can coconut milk
- 1 tbsp curry powder
- 2 cloves garlic, minced
- 1 thumb ginger, minced
- 1 tsp Better Than Bouillon
- 2 cups water
Instructions
- In your Instant Pot press the sauté function. Add in 2 tbsp of water and your onions and sauté for 5 minutes.
- Cancel the sauté function and add in the rest of your ingredients.
- Put lid on and seal the instant pot. Pressure cook for 20 minutes.
- Once the soup is done let it pressure release naturally and then blend the soup until creamy with an immersion blender.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 392 calories |
| Protein | 6.3 g (6.4%) |
| Carbs | 48.6 g (49.7%) |
| Fat | 22.4 g (51.4%) |
|
Protein (6.4%)
Carbs (49.7%)
Fat (51.4%)
|
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