Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup
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Coconut Curry Butternut Squash Soup
Author: 
Serves: 12 cups
 
This is the perfect first course for your holiday table. Made with just 5 ingredients, this creamy soup will warm you down to your toes. Even better, it doesn't use up precious stovetop or oven space since it's made in the Instant Pot or slow cooker, and it makes enough to feed a crowd.
Ingredients
  • 2 (32-ounce) packages cubed butternut squash
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 (7-ounce) pouches Saffron Road Coconut Curry Korma Sauce
  • 1 (32-ounce) carton Saffron Road low-sodium vegetable broth
  • Toppings: Saffron Road Bombay Spice Crunchy Chickpeas, fresh cilantro, plain yogurt
Instructions
  1. Combine butternut squash, onion, garlic, salt, and pepper in a 6-quart Instant Pot. Whisk together Korma Sauce and broth. Pour over butternut squash mixture.
  2. Program the cooker to the Manual setting at High Pressure. Set the timer for 15 minutes. Use the Quick Release method after the soup is done. Use an immersion blender to puree the soup. (Or puree, in batches, in a blender).
  3. Divide the soup between serving bowls. Top with Crunchy Chickpeas, cilantro, and yogurt. Freeze any leftovers up to 3 months.
  4. To Make in a Slow Cooker:
  5. Follow instructions in step 1, placing ingredients in a 6-quart slow cooker. Cover and cook on Low setting 6 hours or until squash is tender. Follow instructions in step 3.