curried butternut squash soup
Ingredients
1 tablespoon olive oil
1 onion
1 tablespoon fresh ginger
3 cloves garlic
1 heaping tablespoon panang or red curry paste
2 cups chicken or vegetable stock
3/4 teaspoon sea salt
1 large butternut squash, peeled, seeded and diced into 1-2 inch cubes (about 3 pounds)
2 medium carrots, peeled and chopped
1 cup coconut milk or coconut cream
Instructions
In a large pot, heat oil at medium high heat until it is hot enough that a small piece of onion sizzles.
If using Instant Pot: select “Saute” function.
Add onion and saute until slightly translucent, about 3 minutes.
Add garlic and ginger. Cook for 1 minute.
Add curry paste. Cook for 2 minutes.
Add stock, salt, butternut squash, and carrots.
Bring to a simmer, then cover the pot and reduce to medium low heat. Cook until butternut squash and carrots are soft enough to be easily pierced by a fork, about 20-30 minutes.
If using Instant Pot: after step 5, turn off Saute function. Set to pressure cook on high for 10 minutes. Do a quick release of the pressure after it is done.
Mix in coconut milk.
Puree soup until it has reached a smooth consistency using an immersion blender. If you do not own an immersion blender, carefully puree the soup in small batches in a blender.
About this recipe
This soup has a lot of flavor but is so little work, you won't regret making it on a weeknight. I love the sweet and spicy combination of butternut squash and panang curry, but if you want a different flavor profile skip the curry and add whatever spices you'd like. I've provided stovetop and Instant Pot instructions for this recipe, but it could easily be made in a slow cooker too!
