Pressure Cooker Butternut Squash Soup
How to make a delicious creamy pressure cooker butternut squash soup. This butternut squash pressure cooker recipe can be made with either fresh or frozen butternut squash, is loaded with red lentils and uses no cream. Perfect for a healthy soup and vegan and gluten free too.
Pressure Cooker Butternut Squash Soup
Servings: 4
Calories: 683kcal
Equipment
- Hand Blender
Ingredients
- 900 g /2lb Butternut Squash peeled and cubed
- 2 Tsp Garlic Puree
- 2 Tsp Ginger Puree
- 1 Tbsp Red Thai Curry Paste
- 140 g /0.75 Cups Red Lentils
- 2 Tsp Sweet Paprika
- 1 Tsp Ground Coriander
- 2 400g/14oz Cans Coconut Milk
- Salt & Pepper
Instructions
- Load everything into the cooking pot.
- Give everything a really good stir.
- Place the lid on the pressure cooker and set the valve to sealing. Cook for 6 minutes on manual pressure cook.
- Using a hand blender, blend until smooth.
- Taste and adjust with extra seasoning if needed.
- Serve.
Notes
I find that 1Tbsp of red Thai curry paste is ideal for a mild curry soup for families. You might want to adjust this if you like a spicy butternut squash soup.
We weighed our butternut squash and it worked out at 1kg. This is because butternut squash sizes can differ, and it gives you an exact weight. Or just stick with one large butternut squash.
Nutrition
Calories: 683kcal | Carbohydrates: 60g | Protein: 17g | Fat: 47g | Saturated Fat: 41g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 42mg | Potassium: 1759mg | Fiber: 17g | Sugar: 7g | Vitamin A: 27673IU | Vitamin C: 58mg | Calcium: 196mg | Iron: 12mg
