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–+ servings
Tami Kramer Nutmeg Notebook

Curry Ginger Butternut Squash Soup

5 from 6 votes
A smooth and creamy soup that warm you up from the inside out.
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Servings: 6
Course: Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 pounds peeled diced butternut squash
  • 3 cups water or low sodium vegetable broth
  • 3 garlic cloves
  • 3 cups diced onion
  • 1/3 cup oats I have also used millet but prefer oats
  • 1 teaspoon Hot Curry powder – I used Penzey’s - use mild if you prefer
  • 1 teaspoon fresh ginger minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon freshly grated nutmeg – or the dried powder
  • ½ teaspoon ground cinnamon
  • 2 apples cored, cut into wedges – I like to use a sweet apple
  • 1 cup unsweetened plant milk – I used almond

Equipment

  • Pressure Cooker

Method
 

  1. Place all ingredients except the plant milk in a 6 QT Instant Pot. Set timer for 6 minutes on high pressure. Release pressure manually.
  2. Add plant milk and using an immersion blender blend until velvety smooth.
  3. Serve with brown rice or wild rice in the bowl.
  4. Can be served in mugs as an appetizer at a party.
  5. I love this soup all year long!
  6. Costco and Trader Joe’s sell butternut squash already peeled and cubed which makes this soup go together quickly and without fuss.

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