2poundbutternut squashpeeled,seeded and cubed (about 6 cups)
1.5tablespoonred curry paste
¼cupsmooth almond butter
2cupsvegetable brothor use 2 cups water with a vegetable buillion cube
½cupfull fat coconut milk
½limejuice
saltto taste
ground black pepper
To garnish
roasted sliced almonds or peanuts
chopped cilantro
coconut milk
red chili flakes
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Instructions
Press the Saute button on the Instant Pot. Once it displays Hot add oil and the chopped onion and minced ginger. Saute a few minutes until onions becomes soft.
Add the cubed squash, red curry paste and salt. Mix to combine. Saute for 2 minutes.
Add the coconut milk and broth.
Close the pot with the lid and the vent in sealing position. Press Cancel. Then press the Pressure Cook button and set the time for 10 minutes on High.
Once the the Instant Pot beeps let the pressure release naturally for 10 minutes and then manually release the pressure.
Stir in the almond butter. Use an immersion blender to blend the soup to a creamy texture. Alternatively you can carefully transfer the soup to a blender and blend until smooth.
Taste and season with salt, black pepper and lime juice.
Divide the soup among bowls and garnish with roasted almond slices, chili flakes and chopped cilantro.
For the stovetop
Heat a pan in medium high and follow step 1 to 3 in the above instructions. Close the pan and cook for about 20 minutes until the squash is tender. Remove the pan from the heat and follow the steps 6 to 8.
Notes
Can be kept in the fridge for 3-4 days.Freezes well for 3 months.
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