Instant Pot Curry Ginger Squash Soup Recipes

INSTANT POT® SPICY BUTTERNUT SQUASH SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
• Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
• Stir in heavy whipping cream.

CURRY GINGER BUTTERNUT SQUASH SOUP

Steps:

• in a large pot heat oil.
• add ginger and garlic and cook until softened.
• add curry powder, stir for a few seconds.
• add mirin and reduce to 1/2 cup.
• add squash, stock, celery, bring to a boil.
• reduce heat to simmer and cook 20 minutes until tender.
• using an immersion blender puree soup until smooth (or puree in batches in a blender).
• pour through a sieve into a large bowl, discarding solids.
• add chile sauce, salt, pepper and orange juice concentrate.
• add a spoonful of yogurt to each serving and garnish with parsley.

INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.