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Pressure Cooker Butternut Squash Soup
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Pressure Cooker Butternut Squash Soup

Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Servings: 4
Calories: 683kcal
Author: Sam & Dom

Equipment

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.
    Pressure Cooker Butternut Squash Soup

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