Curried Butternut Squash & Apple Soup (Instant Pot.Pressure Cooker)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.1
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 376.1 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Curried Butternut Squash & Apple Soup (Instant Pot.Pressure Cooker) calories by ingredient
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Introduction

I cobbled this together from several different recipes on the Internet. It's a tad spicy, so reduce the ginger if you'd like it milder. I cobbled this together from several different recipes on the Internet. It's a tad spicy, so reduce the ginger if you'd like it milder.
Number of Servings: 6

Ingredients

    692 grams Butternut Squash (about 4 cups)
    176 grams Peeled & chopped Apples (about 1.5 cups)
    222 grams chopped Onions, raw (about 1.5 cups)
    4 cup canned chicken broth, less/reduced sodium (Use vegetable broth for a vegan soup)
    1 tbsp Olive Oil
    1 tbsp Curry powder
    1 tsp Ginger, ground

Directions

In the Instant Pot, saute the onion in the oil (about 5 minutes).
When they're soft, add the squash, apple, and spices. Sautee for another 5 minutes or so.
Add the broth and mix well.
Seal the pot and set to Pressure Cook, High, 8 minutes.
When done, quick release the pressure.
Puree with immersion blender or in batches in a regular blender.
Enjoy!

Serving Size: Makes 6 servings, a little over 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user POINDEXTRA.

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