Instant Pot Kambocha Squash Soup - creamy, curried

By LauraA

Ingredients

• 5 pounds Kambocha squash - weight before cooking
• 4 cups water
• 1/4 cup rolled oats
• 3 cups of chopped onion, about 10 ounce
• 4-6 garlic cloves
• 1 T table tasty
• 2 t smoked paprika
• 1 T mild curry powder
• 1/4 t ground ginger
• 1/4 t ground turmeric
• 4 cups unsweetened almond milk

Preparation

Step 1

Place whole squash in Instant pot on rack, fill water to rack, cook at high pressure for 10 minutes,
remove carefully, cut in half, remove seeds. Rinse out the insert to use again . Put in onion first, and brown on saute function. Then place the seeded squash and all remaining ingredients except for almond milk, back into insert, and cook on high for 5 minutes. Release pressure, and add almond milk. Using immersion blender, puree the soup right in pot.