Butternut Squash Soup

🥘 Ingredients

• water ¼ cup
• yellow or white onion 1 cup
• carrots 1 cup
• garlic 3 cloves
• fresh minced ginger 1 tbsp
• sea salt ½ tsp
• red curry paste 2 tbsp
• butternut squash 6 cups
• vegetable broth 3 cups
• ground cayenne 0.12 tsp
• full-fat coconut milk 1 cup
• maple syrup 2-3 tsp
• full-fat coconut milk
• sriracha
• roasted cashews
• lime wedges

1. 1

   Turn on the sauté function on your Instant Pot (to the default "Normal" — not high or low). Once hot, add water , yellow or white onion , carrots , garlic , fresh minced ginger , and sea salt . Stir and sauté for 3-5 minutes , stirring frequently, until onion is translucent and softened.
2. 2

   Add the red curry paste and stir for 1 minute , until well coated and fragrant.
3. 3

   Turn off the sauté function by pressing "Cancel." Then add the butternut squash , vegetable broth , and ground cayenne . Stir to combine.
4. 4

   Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 8 minutes . Once the timer goes off, let the steam release naturally ( 20 minutes ), or carefully press the quick release if in a hurry. Turn off the Instant Pot by pressing "Cancel."
5. 5

   When the steam releases and the valve drops, carefully open the lid. Stir in the full-fat coconut milk and maple syrup .
6. 6

   Purée with an immersion blender until smooth (or let cool slightly before transferring to a high-speed blender ). Taste and adjust as needed, adding more coconut milk for creaminess, curry paste for curry flavor, maple syrup for sweetness, or salt for overall flavor.
7. 7

   Garnish with a swirl of full-fat coconut milk , sriracha , roasted cashews , and/or lime wedges (all optional).