Name: Instant Pot Curry Sweet Potato & Squash Soup
Ingredients: 3 C. Chopped & Peeled Winter Squash (I like Delicata); 3 C. Chopped & Peeled Sweet Potato; 2 T. Coconut oil; ¼ t. Cinnamon; 2 Cloves garlic (minced); 1 C. Coconut Milk (canned-full fat); 3 C. Chicken Broth (or veggie broth if making vegan); 2 T Maple Syrup; 1 Large Shallot (minced); ½ t. Ginger (minced); ¾ t. Sweet Curry Powder

Description

A warm and golden velvety soup of winter squash and sweet potato paired with curry. Perfect for a cold night.

Ingredients

3 C. Chopped & Peeled Winter Squash (I like Delicata)
3 C. Chopped & Peeled Sweet Potato
2 T. Coconut oil
¼ t. Cinnamon
2 Cloves garlic (minced)
1 C. Coconut Milk (canned-full fat)
3 C. Chicken Broth (or veggie broth if making vegan)
2 T Maple Syrup
1 Large Shallot (minced)
½ t. Ginger (minced)
¾ t. Sweet Curry Powder

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Instructions

Add coconut oil to instant pot. When melted, add shallots, garlic & ginger and cook until soft.
Add cinnamon, sweet curry and maple syrup. Mix until blended into a paste.
Add broth and coconut milk. Stir and then add squash and sweet potato.
Put lid on and switch to manual mode. Set for 7 minutes.
When done use fast release.
Put in high speed blender and blend until creamy. You could also use an immersion blender.
Add back to instant pot and keep warm until ready to serve.

Notes

If you do not have an instant pot, follow the same instructions using a large stock pot. Bring all ingredients to a boil, reduce heat and partially cover. Simmer until squash and sweet potatoes are tender then blend according to above instructions.