Go Back
Print

Curried Butternut Squash Soup

Ingredients

  • 2 butternut squashes peeled and chopped
  • 2 medium sweet potatoes chopped
  • 3 tbsp avocado oil
  • 1 clove garlic chopped
  • salt & pepper
  • 4 medium tomatoes chopped
  • 2 bunches broccoli cut up
  • 2 onions chopped
  • 2 cloves garlic diced
  • 3 tbsp red palm oil
  • 1 tbsp curry powder
  • 2 tsp masala powder
  • 1 tbsp sea salt
  • 1 tbsp black pepper
  • 1 tsp fire seasoning (optional)
  • 2 quarts vegetable broth
  • 2 cans coconut milk

Instructions

  • Put squash and sweet potatoes in a big ziplock bag with avocado oil, 1 clove of garlic, and salt & pepper to taste.  Shake the bag until everything is coated.  Roast at 425 degrees for 30 minutes, or until browned.
  • Put red palm oil, onion, and garlic in the Instant Pot.  Saute until onion is soft and translucent, about 5 minutes.
  • Add the rest of the ingredients to the instant pot, including the roasted sweet potato and squash.  Put on the lid and cook on "SOUP" for 5 minutes.
  • Once it's done, release the pressure valve, and blend the soup using an immersion blender.  Add water if you'd like the consistency to be less thick.