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Curry Ginger Butternut Squash Soup
Tami Kramer Nutmeg Notebook
A smooth and creamy soup that warm you up from the inside out.
5
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6
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Course
Main Course, Side Dish
Cuisine
American
Servings
6
Equipment
Pressure Cooker
Ingredients
1x
2x
3x
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
Instructions
Place all ingredients except the plant milk in a 6 QT Instant Pot. Set timer for 6 minutes on high pressure. Release pressure manually.
Add plant milk and using an immersion blender blend until velvety smooth.
Serve with brown rice or wild rice in the bowl.
Can be served in mugs as an appetizer at a party.
I love this soup all year long!
Costco and Trader Joe’s sell butternut squash already peeled and cubed which makes this soup go together quickly and without fuss.
Keyword
Butternut Squash, apples, ginger, curry, apples, onions, almond milk
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how it was!