Curried Butternut Squash Soup
A hearty, creamy, paleo version of your favorite Indian dish!
Servings 10 servings
- 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
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.
Serving: 2cups | Calories: 245kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Sodium: 540mg | Fiber: 6g | Sugar: 7g