2-2 1/4 pounds butternut squash, chopped into small chunks
1 large yellow onion, diced
2 granny smith apples, diced
2 carrots, cut into chunks
2 T light brown sugar
1 T salt
1 t black pepper
2 bay leaves
1 T curry powder, more to taste
1 t fresh minced ginger
1 T minced garlic
2 cups vegetable or chicken broth
1/2 c heavy cream, plus more to this soup to preference
Instructions
SLOW COOKER spray a 7-8 quart slow cooker with nonstick cooking spray. Add teh butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic and vegetable broth. Allow the soup to cook on low for 7-8 hours or high for 4-5 hours.
INSTANT POT add everything but the heavy cream and cook on manual, high pressure for 30 minutes. Let it hang out for 10 minutes before venting and releasing the pressure.
BOTH the butternut wquash is done when you can easily pierce it with a form. Using an emersion blender, or by pouring the soup in batches into a blender, blend the soup. Make sure to hold the lid down with a towel if using a regular blender. Stir in the cream and adjust the curry powder, broth, salt and pepper to your liking. Serve warm with garlic toast or saltine crackers.
Originally Submitted
11/2/2017
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