Instant Pot Curry Ginger Squash Soup Recipes
INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP
Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.
Provided by Ginny Maziarka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 30.4 g, Cholesterol 44 mg, Fat 17.2 g, Fiber 6.7 g, Protein 16.9 g, SaturatedFat 8.4 g, Sodium 1580.7 mg, Sugar 7.4 g
INSTANT POT CURRY GINGER SQUASH SOUP
Make and share this Instant Pot Curry Ginger Squash Soup recipe from Food.com.
Provided by sheepdoc
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute in Instant Pot on Hot - coconut oil, onion, ginger, garlic until onion is soft. Cancel
- Add all other ingredients to Instant Pot. Set on Manual, 10 minutes, high pressure. Instant release.
- Blend with immersion blender.
Nutrition Facts : Calories 87.5, Fat 4.2, SaturatedFat 3.2, Sodium 429.3, Carbohydrate 11.2, Fiber 2.1, Sugar 2.5, Protein 2.9
INSTANT POT® BUTTERNUT SQUASH SOUP
Classic, genuine ingredients for velvety squash soup made quickly in an electric pressure cooker.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
- 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. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.1 g, Cholesterol 2.7 mg, Fat 5 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 5.6 g
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- Hit the "sauté" button on the Instant Pot. Add in the olive oil and onion, and sauté until tender, about 8 minutes. Add in the garlic and curry powder sauté just until fragrant, about one more minute.
- Turn the Instant Pot off for a moment, then add the butternut squash, salt, and water into the pot. Secure the lid and move the steam release valve to "sealing." Select the Manual or Pressure Cook button (this will vary by machine, but they do the same thing) and let the soup cook at high pressure for 15 minutes.
- When the soup is done, wait 10 minutes before releasing the pressure. When the screen reads LO:10, you can move the steam release valve to "venting" to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
- Use an immersion blender to puree the soup directly in the pot, or transfer the cooked soup to a blender or food processor to blend until smooth. If using a blender, be sure to lightly cover the vent in your blender lid with a dish towel, to help the pressure from the steam release without splattering. (The pressure from hot liquids can blow the lid off your blender otherwise, and cause burns.)
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